Results 121 to 130 of about 1,643 (173)

Gluten-containing flours and gluten-free flours as a source of calcium, magnesium, iron and zinc. [PDF]

Sci Rep
Mystkowska I, Plażuk E, Szepeluk A, Dmitrowicz A.   +3 more
europepmc   +1 more source

Physicochemical and sensory characteristics of gluten-free noodles added with chicken breast meat: a comparative study with wheat flour noodle. [PDF]

Food Sci Biotechnol
Lee C, Choi G, Cho S.
europepmc   +1 more source

Valorization of <i>Nigella sativa</i> Seed Meal and Whey as Functional Ingredients to Enhance Nutritional, Rheological and Sensory Properties of Rice-Based Gluten-Free Bread. [PDF]

Foods
Sanah I, Djeghim F, Arici M, Ozgolet M, Ozturk E, Babouche K, Cherak S, D'Elia M, Rastrelli L.   +8 more
europepmc   +1 more source

Skin microbiome friendly topical formulations containing probiotic - loaded alginate microspheres: in vitro studies. [PDF]

Sci Rep
Łętocha A, Michalczyk A, Bielecka E, Kantyka T, Miastkowska M, Sikora E.   +5 more
europepmc   +1 more source

Oxidative Stability of Novel Peptides (Linusorbs) in Flaxseed Meal-Fortified Gluten-Free Bread. [PDF]

Foods
Shim YY, Burnett PG, Olivia CM, Zou XG, Lee SJ, Kim HJ, Kim YJ, Reaney MJT.   +7 more
europepmc   +1 more source

Agroecological transition or <i>agroecological repossession</i>? Resurgence of traditional food culture in the Tremembé da Barra do Mundaú. [PDF]

AlterNative (Nga Pae Maramatanga (Organ))
Tremembé L, Tremembé M, Bowness E.
europepmc   +1 more source

Nutritional Composition and Sensory Evaluation of Tapioca Fortified with Soy-Coconut Flour

Food Science and Quality Management, 2019
openaire   +2 more sources

Diagnosis and management of celiac disease. [PDF]

CMAJ
Blom JJ, Gidrewicz D, Turner J, Duerksen DR, Pinto-Sánchez MI.   +4 more
europepmc   +1 more source

Reactive Extrusion of Sorghum Flour with Ozone Modifies the Texture, Thermal Behavior, and Digestibility of Starch and Proteins. [PDF]

Foods
Palavecino P, Carrillo Parra E, Rodriguez M, Curti MI, Shmidt MB, Ribotta P.   +5 more
europepmc   +1 more source

Bioactive, Functional, and Technological Properties of Gluten-Free Pasta Enriched with Mango (<i>Mangifera indica</i> L.) Leaf Powder. [PDF]

Foods
Lawrence G, Pejcz E, Marchaux I, Wojciechowicz-Budzisz A, Olędzki R, Aurore G, Harasym J.   +6 more
europepmc   +1 more source