Author response for "Development and characterisation of gluten‐free fresh pasta using teff, rice, and buckwheat flours enhanced with thermal waters: a mixture design approach"
Tayse Ferreira Ferreira da Silveira, Jihene Hasni, Nathalie Portelada, Filipa A. Fernandes, Paula Rodrigues, André M. Lemos, Isabel Cristina Fernandes Rodrigues Ferreira, Maria José Alves, Lillian Barros, Sandrina A. Heleno (2024). Author response for "Development and characterisation of gluten‐free fresh pasta using teff, rice, and buckwheat flours enhanced with thermal waters: a mixture design approach". , DOI: https://doi.org/10.1111/ijfs.17551/v2/response1.
