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
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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
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Milk Thistle Oilseed Cake Flour Fractions: A Source of Silymarin and Macronutrients for Gluten-Free Bread. [PDF]
Antioxidants (Basel), 2022 Bedrníček J +12 more
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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
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Oxidative Stability of Novel Peptides (Linusorbs) in Flaxseed Meal-Fortified Gluten-Free Bread. [PDF]
FoodsShim YY +7 more
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Gluten-Free Bread Enriched with Potato and Cricket Powder: Comparative Study of the Effects of Protein on Physicochemical Properties Bonds and Molecular Interactions. [PDF]
FoodsKrólak J +8 more
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Application of Rice Husk-Derived SBA-15 Bifunctionalized with C18 and Sulfonic Groups for Solid-Phase Extraction of Tropane, Pyrrolizidine, and Opium Alkaloids in Gluten-Free Bread. [PDF]
FoodsVera-Baquero FL +5 more
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Impact of Incorporating Dried Chaga Mushroom (Inonotus obliquus) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics. [PDF]
MoleculesKobus Z +7 more
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