Tabla de Contenidos: “…Development of High-Fibre and Low-FODMAP Crackers -- Rosen Chochkov, Daniela Savova-Stoyanova, Maria Papageorgiou, Joa ̃o Miguel Rocha, Velitchka Gotcheva and Angel Angelov Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality -- Zuzana ˇSm ́ıdova ́ and Jana Rysova ́ Gluten-Free Bread and Bakery Products Technology -- Alina Culetu, Denisa Eglantina Duta, Maria Papageorgiou and Theodoros Varzakas The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index -- Lorenza Rodrigues dos Reis Gallo, Caio Eduardo Gonc ̧alves Reis, Ma ́rcio Antoˆnio Mendonc ̧a, Vera Soˆnia Nunes da Silva, Maria Teresa Bertoldo Pacheco and Raquel Braz Assunc ̧a ̃o Botelho Impact of Gluten-Free Sorghum Bread Genotypes on Glycemic and Antioxidant Responses in Healthy Adults -- Ivana Gazikalovic ́, Jelena Mijalkovic ́, Natasˇa ˇSekuljica, Sonja Jakovetic ́ Tanaskovic ́, Aleksandra ukic ́ Vukovic ́ and Ljiljana Mojovic ́ et al. …”

Tabla de Contenidos: “…Izquierdo, Anna Schlingmann -- Settlement, way of life, and worldviews: how socio-environmental changes impact and are interpreted by artisanal fishing communities in Portugal / Yorgos Stratoudakis, Patri ́cia Gonc ̧alves, Daniel Oliveira, Mo^nica Mesquita -- A complex matrix: Perceptions of environmental change and its drivers by the Tsimane', Bolivian Amazon / Victoria Reyes-Garcia, Petra Benyei, Andre ́ B. …”

Accés restringit als usuaris de la URL (Blanquerna)
Accés off campus usuaris Blanquerna