Results 271 to 280 of about 99,312 (338)

Effect of Artichoke Outer Bract Powder Addition on the Nutritional Profile of Gluten-Free Rusks. [PDF]

Foods
Melini V, Melini F, Salvati A, Luziatelli F, Ruzzi M.   +4 more
europepmc   +1 more source

Development of Gluten-Free Extruded Snack Containing Lentil Flour and Evaluation of Extrusion Process Conditions on Quality Properties. [PDF]

Food Sci Nutr
Esen BO, Bozdogan N, Kutlar LM, Kumcuoglu S.   +3 more
europepmc   +1 more source

Optimizing Nutritional and Functional Properties of Gluten-Free Grass Pea and Quinoa Instant Flours: Dual Modification by Sprouting and Extrusion. [PDF]

Food Sci Nutr
Afsharfar M, BeigMohammadi Z, Milani E, Jafari SM.   +3 more
europepmc   +1 more source

Consumer Characterization of Commercial Gluten-Free Crackers Through Rapid Methods and Its Comparison to Descriptive Panel Data. [PDF]

Foods
Brar J, Kumar R, Talavera MJ.
europepmc   +1 more source

Nutritional and functional properties of certain gluten-free raw materials

, 2010
Dubravka Vitali Čepo, Daniela Amidžić Klarić, I. Dragojević   +2 more
openalex   +1 more source

Dietary Gluten-Free Regimen Does Not Affect the Suppression of the Inflammatory Response in the Arachidonic Acid Cascade in Hashimoto's Disease. [PDF]

Int J Mol Sci
Szczuko M, Kwiatkowska L, Szczuko U, Rudak L, Ryterska K, Syrenicz A, Pobłocki J, Drozd A.   +7 more
europepmc   +1 more source

Valorization of Avocado Leaf as a By-Product of the Avocado Fruit: Nutritional, Textural, and Sensory Properties of Gluten-Free Erişte (Turkish Noodles). [PDF]

Food Sci Nutr
Öncel B, Eryilmaz N.
europepmc   +1 more source