1. Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value. (11th January 2017) Authors: Ostermann-Porcel, María V.; Quiroga-Panelo, Natalia; Rinaldoni, Ana N.; Campderrós, Mercedes E. Other Names: Zeppa Giuseppe Academic Editor. Journal: Journal of food quality Issue: Volume 2017(2017) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗