Results 161 to 167 of about 3,659,156 (167)

Antioxidative and Reducing Capacity, Macroelements Content and Sensorial Properties of Buckwheat-Enhanced Gluten-Free Bread

International Journal of Food Science and Technology, 2010
Danuta Zielińska, Małgorzata Wronkowska, Dorota Szawara-Nowak   +2 more
exaly  

Functional and Nutritional Replacement of Gluten in Gluten-Free Yeast-Leavened Breads by Using β-Conglycinin Concentrate Extracted From Soybean Flour

Food Hydrocolloids, 2018
Cristina M. Rosell, Johanan Espinosa-Ramírez, Raquel Garzón   +2 more
exaly  

Chemical Composition and Starch Digestibility of Different Gluten-Free Breads

Plant Foods for Human Nutrition, 2011
Cristina M. Rosell
exaly  

The Role of Buckwheat and HPMC on the Breadmaking Properties of Some Commercial Gluten-Free Bread Mixtures

Food Hydrocolloids, 2013
Mara Lucisano, Manuela Mariotti
exaly  

Influence of Modified Starches on Properties of Gluten-Free Dough and Bread. Part II: Quality and Staling of Gluten-Free Bread

Food Hydrocolloids, 2012
Jaroslaw Korus, Lesław Juszczak, Rafal Ziobro   +2 more
exaly  

Current and Forward Looking Experimental Approaches in Gluten-Free Bread Making Research

Journal of Cereal Science, 2016
Hanne G Masure, Jan Delcour
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