Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread. [PDF]
Food Technol Biotechnol, 2023 Novotni D +6 more
europepmc +1 more source
Enhancing the quality of rice-based gluten-free bread using sourdoughs fermented with Lactobacillus fermentum and Lactobacillus plantarum. [PDF]
Sci RepSeyedahmadi S +3 more
europepmc +1 more source
Cassava starch and chickpea flour pre-treated by microwave as a substitute for gluten-free bread additives. [PDF]
J Food Sci Technol, 2023 Garske RP +3 more
europepmc +1 more source
Optimization of Quinoa-Based Gluten-Free Bread Production Using Microbial Transglutaminase Enzyme and Hydroxypropyl Methyl Cellulose (HPMC) by Response Surface Methodology. [PDF]
Food Sci NutrGhodosipoor Z +4 more
europepmc +1 more source
Milk Thistle Oilseed Cake Flour Fractions: A Source of Silymarin and Macronutrients for Gluten-Free Bread. [PDF]
Antioxidants (Basel), 2022 Bedrníček J +12 more
europepmc +1 more source
Enrichment of Rice Flour with Almond Bagasse Powder: The Impact on the Physicochemical and Functional Properties of Gluten-Free Bread. [PDF]
FoodsDuarte S +3 more
europepmc +1 more source
Honey as a Sugar Substitute in Gluten-Free Bread Production. [PDF]
FoodsCannas M +4 more
europepmc +1 more source
Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality. [PDF]
Foods, 2022 Chochkov R +5 more
europepmc +1 more source