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[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

Influence of modified starches on properties of gluten-free dough and bread. Part II: Quality and staling of gluten-free bread

Food Hydrocolloids, 2012
Rafal Ziobro   +2 more
exaly  

The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures

Food Hydrocolloids, 2013
Manuela Mariotti, Mara Lucisano
exaly  

Influence of hydrocolloids on dough handling and technological properties of gluten-free breads

Trends in Food Science and Technology, 2016
Shabir Ahmad Mir   +2 more
exaly  

Current and Forward‐Looking Approaches to Technological and Nutritional Improvements of Gluten‐Free Bread with Legume Flours: A Critical Review

Comprehensive Reviews in Food Science and Food Safety, 2017
Francesca Melini   +2 more
exaly  

Relation between structural, mechanical and sensory properties of gluten-free bread as affected by modified dietary fibers

Food Chemistry, 2019
Mohammad Mahdi Gholian   +2 more
exaly  

Gluten-Free Breads for Patients with Uremia1

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

The impact of resistant starch on characteristics of gluten-free dough and bread

Food Hydrocolloids, 2009
Jarosław Korus   +2 more
exaly  

Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose

Food Hydrocolloids, 2018
Federico Morreale   +2 more
exaly  

Development of gluten-free flat bread using hydrocolloids: Xanthan and CMC

Journal of Industrial and Engineering Chemistry, 2014
Mehrdad Mohammadi   +2 more
exaly  
2. zero hunger
bread
celiac disease
gluten-free
rice
3. good health
buckwheat
gluten
starch
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