Results 151 to 160 of about 3,659,156 (167)

A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator

Foods, 2021
Lívia de Lacerda de Oliveira Pineli, Raquel Braz Assunção Botelho, António Raposo   +2 more
exaly  

Improving the Quality of Gluten-Free Bread by a Novel Acidic Thermostable α-Amylase From Metagenomics Data

Food Chemistry, 2021
Shohreh Ariaeenejad, Maryam Salami, Zahra Emam-Djomeh   +2 more
exaly  

Influence of Hydrocolloids on Dough Handling and Technological Properties of Gluten-Free Breads

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

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

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

Supplementation of Gluten-Free Bread With Non-Gluten Proteins. Effect on Dough Rheological Properties and Bread Characteristic

Food Hydrocolloids, 2013
Jaroslaw Korus, Lesław Juszczak, Rafal Ziobro   +2 more
exaly  

Effect of Water Content and Flour Particle Size on Gluten-Free Bread Quality and Digestibility

Food Chemistry, 2014
Cristina M. Rosell, Manuel Gomez
exaly  

Innovative Approaches Towards Improved Gluten-Free Bread Properties

Journal of Cereal Science, 2020
Denisse Bender
exaly  

The Effect of Quinoa Flour and Enzymes on the Quality of Gluten-Free Bread

Food Science and Nutrition, 2020
Mohammad Hossein Azizi, Roxana Moogouei, Saadat Azizi   +2 more
exaly  

Hydrocolloids in Gluten-Free Breads: A Review

International Journal of Food Sciences and Nutrition, 2008
Alex A Anton
exaly  

Improvement of Gluten-Free Bread Properties by the Incorporation of Bovine Plasma Proteins and Different Saccharides Into the Matrix

Food Chemistry, 2015
Mercedes Campderros, Antonio Pérez Padilla   +1 more
exaly