Results 241 to 250 of about 37,744 (254)

Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

Journal of Food Engineering, 2007
Athina Lazaridou, Denisa Eglantina Duta, Maria Papageorgiou   +2 more
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
Rafał Ziobro, Jarosław Korus, Mariusz Witczak   +2 more
exaly  

Gluten-Free Breads for Patients with Uremia1

Journal of the American Dietetic Association, 1971
openaire   +1 more source

Current and forward looking experimental approaches in gluten-free bread making research

Journal of Cereal Science, 2016
Hanne G Masure, Ellen Fierens, Jan A Delcour   +2 more
exaly  

Effect of water content and flour particle size on gluten-free bread quality and digestibility

Food Chemistry, 2014
Esther De La Hera, Cristina M Rosell, Manuel Gomez   +2 more
exaly  

Overview on the General Approaches to Improve Gluten-Free Pasta and Bread

Foods, 2016
Amalia Conte, Matteo Alessandro Del Nobile   +1 more
exaly  

Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat‐enhanced gluten‐free bread

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

Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix

Food Chemistry, 2015
Laura T Rodriguez Furlan, Antonio Perez Padilla   +1 more
exaly  

Improvement in gluten-free rice bread quality by protease treatment

Journal of Cereal Science, 2013
Yasuko Kawamura-Konishi, Hironori Koga, Yuji Honda   +2 more
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