Results 181 to 190 of about 27,519 (235)

Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features. [PDF]

Heliyon
Montes L, Santamaria M, Garzon R, Rosell CM, Moreira R.   +4 more
europepmc   +1 more source

Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints. [PDF]

Antioxidants (Basel)
Djordjević M, Djordjević M, Starowicz M, Krupa-Kozak U.   +3 more
europepmc   +1 more source

Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds. [PDF]

Foods
Monsierra L, Mansilla PS, Pérez GT.
europepmc   +1 more source

Obtaining and evaluating of enzymatic extracts from hairless canary seed (CDC Maria) as gluten-free bread-improving agents. [PDF]

J Food Sci Technol
Dios Sanz E, Sanmartino T, Campderrós ME, Rodriguez Furlán LT.   +3 more
europepmc   +1 more source

Gluten-Free Bread: A Better Dietary Option?

Journal of Nutritional Disorders & Therapy, 2017
openaire   +1 more source

A Review on Gluten Free Rice Bread

International Journal of Science, Engineering and Technology
openaire   +1 more source

Gluten toxicity, how to get rid of it? [PDF]

Koning, F., Smulders, M.J.M.
core   +1 more source

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Biotech solutions for gluten-free bread

Baking in Russia, 2021
Мировой рынок безглютеновых продуктов постоянно растет, и безглютеновый хлеб продолжает оставаться одним из самых сложных продуктов для разработки. Пшеничный хлеб потребляется во всем мире и с момента развития сельского хозяйства играет важнейшую роль в истории цивилизации.
I.V. Matveeva, K.A. Bobyshev
openaire   +1 more source