Sorghum, millet and pseudocereals as ingredients for gluten-free whole-grain yeast rolls

Analysis of ingredient and nutritional labeling of commercially available gluten-free bread in Brazil

(2019) Fernanda G. Santos et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Persistent Economic Burden of the Gluten Free Diet

(2019) Anne Lee et al.   Nutrients

Gluten‐Free Breads: The Gap Between Research and Commercial Reality

(2019) Laura Roman et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Innovative approaches towards improved gluten-free bread properties

(2019) Denisse Bender et al.   JOURNAL OF CEREAL SCIENCE

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

An investigation into the nutritional composition and cost of gluten-free versus regular food products in the UK

(2017) L. Fry et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

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

(2016) Hanne G. Masure et al.   JOURNAL OF CEREAL SCIENCE

Gluten-free breadmaking: Improving nutritional and bioactive compounds

(2016) Vanessa D. Capriles et al.   JOURNAL OF CEREAL SCIENCE

Availability, cost and nutritional composition of gluten-free products

(2014) Amanda Bagolin do Nascimento et al.   British Food Journal

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

Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality

(2013) John R.N. Taylor 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