Results 201 to 210 of about 37,744 (254)

Application of Rice Husk-Derived SBA-15 Bifunctionalized with C18 and Sulfonic Groups for Solid-Phase Extraction of Tropane, Pyrrolizidine, and Opium Alkaloids in Gluten-Free Bread. [PDF]

Foods
Vera-Baquero FL, Gañán J, Casado N, Pérez-Quintanilla D, Morante-Zarcero S, Sierra I.   +5 more
europepmc   +1 more source

Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread. [PDF]

Curr Res Food Sci
Parenti O, Assaf N, Alinovi M, Rinaldi M, Caligiani A, Chiavaro E.   +5 more
europepmc   +1 more source

Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features. [PDF]

Heliyon
Montes L, Santamaria M, Garzon R, Rosell CM, Moreira R.   +4 more
europepmc   +1 more source

A Review on Gluten Free Rice Bread

International Journal of Science, Engineering and Technology
openaire   +1 more source

Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints. [PDF]

Antioxidants (Basel)
Djordjević M, Djordjević M, Starowicz M, Krupa-Kozak U.   +3 more
europepmc   +1 more source

Obtaining and evaluating of enzymatic extracts from hairless canary seed (CDC Maria) as gluten-free bread-improving agents. [PDF]

J Food Sci Technol
Dios Sanz E, Sanmartino T, Campderrós ME, Rodriguez Furlán LT.   +3 more
europepmc   +1 more source

Improving the gluten-free bread recipe

EUREKA: Life Sciences
Approximately 1–2% of the world's population suffers from celiac disease, the only way to combat which is to exclude gluten-containing products from the diet. Given that bakery products are the basis of the diet of most people, the development of recipes
M. Samilyk, Yaroslav Nahornyi
semanticscholar   +2 more sources