Enhancing Gluten-Free Bread With Whole Flours From Forage Palm, Buckwheat, and Teff: Physicochemical Composition, Technological Properties, and Sensory Evaluation. [PDF]
J Food SciAraújo MA +4 more
europepmc +1 more source
Chalk Yeasts Cause Gluten-Free Bread Spoilage. [PDF]
MicroorganismsPellegrini M +6 more
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Exploring Sorghum Flour as a Sustainable Ingredient in Gluten-Free Cookie Production. [PDF]
FoodsBukonja S +7 more
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Impact of Whole Cereal-Pulse Flours on the Functionality and Antioxidant Properties of Gluten-Free Extruded Flours. [PDF]
FoodsChuqui-Paulino FJ +5 more
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Quality and Digestibility of Gluten-Free Cookies Made From Rice Flour Substituted With Highly Enzyme-Resistant Mung Bean Starch. [PDF]
Int J Food SciHuong NTM +4 more
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Gluten-Free Rice Malt Extract Powder: Pilot-Scale Production, Characterization, and Food Applications. [PDF]
MoleculesPuangwerakul Y +2 more
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Outcomes in Adults with Celiac Disease Following a Gluten-Free Diet. [PDF]
J Clin MedBalaban DV +6 more
europepmc +1 more source
Development and quality evaluation of high-protein gluten-free pasta formulations. [PDF]
Sci RepMostafa S, Ata SM, Hussein AMS, Zaky AA.
europepmc +1 more source
Assessing Knowledge and Attitudes Regarding Celiac Disease and gluten-free Products Among Healthy Blood Donors: A Cross-Sectional Study. [PDF]
J Epidemiol Glob HealthAlmorish MA +10 more
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