Results 211 to 220 of about 16,815 (227)

Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic

Food Hydrocolloids, 2013
Rafał Ziobro, TERESA Witczak, Lesław Juszczak   +2 more
exaly  

The effect of Quinoa flour and enzymes on the quality of gluten‐free bread

Food Science and Nutrition, 2020
Saadat Azizi, Mohammad Hossein Azizi, Roxana Moogouei   +2 more
exaly  

[Contribution to gluten-free diet. Baking of gluten-free bread].

Polski tygodnik lekarski (Warsaw, Poland : 1960), 1968
J, Zareba, J, Zarebowa
openaire   +1 more source

Innovative approaches towards improved gluten-free bread properties

Journal of Cereal Science, 2020
Denisse Bender, Regine Schoenlechner
exaly  

Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

Journal of Food Engineering, 2007
Athina Lazaridou, Denisa Eglantina Duta, Maria Papageorgiou   +2 more
exaly  

Gluten-Free Breads for Patients with Uremia1

Journal of the American Dietetic Association, 1971
openaire   +1 more source

Current and forward looking experimental approaches in gluten-free bread making research

Journal of Cereal Science, 2016
Hanne G Masure, Ellen Fierens, Jan A Delcour   +2 more
exaly  

Effect of water content and flour particle size on gluten-free bread quality and digestibility

Food Chemistry, 2014
Esther De La Hera, Cristina M Rosell, Manuel Gomez   +2 more
exaly  

Overview on the General Approaches to Improve Gluten-Free Pasta and Bread

Foods, 2016
Amalia Conte, Matteo Alessandro Del Nobile   +1 more
exaly  

Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat‐enhanced gluten‐free bread

International Journal of Food Science and Technology, 2010
Małgorzata Wronkowska, Danuta Zielinska, Dorota Szawara-Nowak   +2 more
exaly