High‐protein rice flour in the development of gluten‐free muffins

Who Values Gluten-Free? Dietary Intake, Behaviors, and Sociodemographic Characteristics of Young Adults Who Value Gluten-Free Food

(2018) Mary J. Christoph et al.   Journal of the Academy of Nutrition and Dietetics

Physical, textural and sensory characteristics of legume-based gluten-free muffin enriched with waxy rice flour

(2018) Duyun Jeong et al.   FOOD SCIENCE AND BIOTECHNOLOGY

A Review on the Gluten-Free Diet: Technological and Nutritional Challenges

(2018) Dalia El Khoury et al.   Nutrients

Factors affecting consumers' adherence to gluten-free diet, a systematic review

(2018) Vilma Xhakollari et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Gluten-free muffins: effects of sugar reduction and health benefit information on consumer liking, emotion, and purchase intent

(2017) Wisdom Wardy et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Gluten-free bakery and pasta products: prevalence and quality improvement

(2017) Yupeng Gao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Celiac Disease and Nonceliac Gluten Sensitivity

(2017) Maureen M. Leonard et al.   JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION

Effects of removal of surface proteins on physicochemical and structural properties of A- and B-starch isolated from normal and waxy wheat

(2016) Wenhao Li et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Improving the aroma of gluten-free bread

(2015) Mariusz Pacyński et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Navigating the gluten-free boom

(2015) Glenn A. Gaesser et al.   JAAPA-Journal of the American Academy of Physician Assistants

Novel Approaches in Gluten-Free Breadmaking: Interface between Food Science, Nutrition, and Health

(2014) Vanessa D. Capriles et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Does wheat make us fat and sick?

(2013) Fred J.P.H. Brouns et al.   JOURNAL OF CEREAL SCIENCE

Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts

(2012) Anna-Sophie Hager et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY