Results 231 to 240 of about 43,142 (260)

Gluten-free baking: Combating the challenges - A review

Trends in Food Science and Technology, 2017
Farah Naqash, Adil Gani, F A Masoodi
exaly  

Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

Food Hydrocolloids, 2013
Jayne E Böck, Srinivasan Damodaran
exaly  

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

Trends in Food Science and Technology, 2016
Shabir Ahmad Mir, Manzoor Ahmad Shāh, Imtiyāż Ahmad Zargar   +2 more
exaly  

GLUTEN AND MODIFIED GLUTEN

2004
openaire   +1 more source

A Review on the Gluten-Free Diet: Technological and Nutritional Challenges

Nutrients, 2018
Dalia El Khoury, Iris J Joye
exaly  

Foaming properties of gluten and acetylated gluten

Journal of Cereal Science, 2008
Ewa A. Żukowska, Ewa Rudnik, Jacek Kijeński   +2 more
openaire   +1 more source

Non-Celiac Gluten Sensitivity: The New Frontier of Gluten Related Disorders

Nutrients, 2013
Carlo Catassi, Julio C Bai, Bruno Bonaz   +2 more
exaly  

GLUTEN ENTEROPATHY

Nutrition Reviews, 2009
openaire   +2 more sources

Heat-induced polymerization behavior variation of frozen-stored gluten

Food Chemistry, 2018
Zhenxin Gu, Runqiang Yang
exaly  

Advanced properties of gluten-free cookies, cakes, and crackers: A review

Trends in Food Science and Technology, 2020
Jingwen Xu, Weiqun Wang, Yonghui Li
exaly