Results 221 to 227 of about 16,815 (227)

Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix

Food Chemistry, 2015
Laura T Rodriguez Furlan, Antonio Perez Padilla   +1 more
exaly  

Improvement in gluten-free rice bread quality by protease treatment

Journal of Cereal Science, 2013
Yasuko Kawamura-Konishi, Hironori Koga, Yuji Honda   +2 more
exaly  

Influence of Prebiotic Additions on the Quality of Gluten-free Bread and on the Content of Inulin and Fructooligosaccharides

Food Science and Technology International, 2006
exaly  

Gluten-Free Millet-Based Bread

Lorrany Miranda Marinho, Monique Barreto Santos, Carlos Wanderlei Piler Carvalho, Cristina Yoshie Takeiti   +3 more
openaire   +1 more source

Development of recipes for low-protein, gluten-free bread

Journal of the American Dietetic Association, 1974
openaire   +2 more sources

Staling of a commercial gluten-free bread

2014
Curti E., Carini E., Agoura D., Vittadini E   +3 more
openaire   +1 more source

Gluten-free breads for patients with uremia.

Journal of the American Dietetic Association, 1972
openaire   +1 more source