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
europepmc +1 more source
Oxidative Stability of Novel Peptides (Linusorbs) in Flaxseed Meal-Fortified Gluten-Free Bread. [PDF]
FoodsShim YY +7 more
europepmc +1 more source
NABIM Wheat allergy and intolerance report [PDF]
, 2010 MacKenzie, Heather, Venter, Carina
core +1 more source
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
europepmc +1 more source
Impact of Incorporating Dried Chaga Mushroom (Inonotus obliquus) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics. [PDF]
MoleculesKobus Z +7 more
europepmc +1 more source
Application of Frafra potato (Solenostemon rotundifolius) flour in the development of gluten-free bread. [PDF]
HeliyonOsei Tutu C +5 more
europepmc +1 more source
Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread. [PDF]
Curr Res Food SciParenti O +5 more
europepmc +1 more source
Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality. [PDF]
FoodsTorres-Pérez R +5 more
europepmc +1 more source