Results 181 to 190 of about 59,527 (201)

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

Trends in Food Science and Technology, 2016
Shabir Ahmad Mir, Haroon Rashid Naik, Imtiyaz Ahmad Zargar   +2 more
exaly  

Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products

Annual Review of Food Science and Technology, 2017
Elke Arendt, Emanuele Zannini
exaly  

Recent advances in the formulation of gluten-free cereal-based products

Trends in Food Science and Technology, 2004
Elke Arendt
exaly  

Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products

Food Research International, 2018
Kieran M Lynch, Aidan Coffey, Elke Arendt   +2 more
exaly  

Gluten-Free Bakery and Pasta Products

2018
Lara T.G.F. Brites, Marcio Schmiele, Caroline J. Steel   +2 more
openaire   +1 more source

Nutritional Differences Between a Gluten-free Diet and a Diet Containing Equivalent Products with Gluten

Plant Foods for Human Nutrition, 2014
Jonatan Miranda, A Lasa, Itziar Churruca
exaly  

Recent advances in development of gluten-free buckwheat products

Trends in Food Science and Technology, 2015
J A Giménez-Bastida, Henryk ZieliŃski
exaly  

Gluten‐Free Breads: The Gap Between Research and Commercial Reality

Comprehensive Reviews in Food Science and Food Safety, 2019
Laura Roman, Mayara Belorio, Manuel Gomez   +2 more
exaly  

Product Development: Gluten Free Sesame Seed Crackers

Journal of the American Dietetic Association, 2010
E. Ligon, G.P. Syler
openaire   +1 more source

Designing Gluten Free Bakery and Pasta Products

2023
openaire   +1 more source