Effect of Different Cornstarch Types in New Formulations of Gluten- and Lactose-Free White Sauces with High Protein Content

Celiac disease diagnosis and gluten-free food analytical control

(2010) Marta Maria Pereira da Silva Neves et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Effect of cooking time and ingredients on the performance of different starches in white sauces

(2010) Amparo Arocas et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial béchamel sauce

(2010) B. Heyman et al.   JOURNAL OF FOOD ENGINEERING

Dietary compliance and life style of children with coeliac disease

(2010) E. Roma et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

Rheology and microstructure of cross-linked waxy maize starch/whey protein suspensions

(2009) H. Vu Dang et al.   FOOD HYDROCOLLOIDS

Genetics and pathogenesis of coeliac disease

(2009) Graham A. Heap et al.   SEMINARS IN IMMUNOLOGY

Influence of corn starch type in the rheological properties of a white sauce after heating and freezing

(2008) A. Arocas et al.   FOOD HYDROCOLLOIDS

Partial coalescence as a tool to control sensory perception of emulsions

(2008) Jan Benjamins et al.   FOOD HYDROCOLLOIDS

Advances in Celiac Disease and Gluten-Free Diet

(2008) Mary M. Niewinski   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION