Effect of whey protein and mixed flours on the quality parameters of gluten-free breads

Effect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads

(2019) Joana Pico et al.   JOURNAL OF CEREAL SCIENCE

Assessing Influence of Protein Source on Characteristics of Gluten-Free Breads Optimising their Hydration Level

(2018) Marta Sahagún et al.   Food and Bioprocess Technology

Effect of hydroxypropyl methylcellulose, whey protein concentrate and soy protein isolate enrichment on characteristics of gluten-free rice dough and bread

(2018) Chonnikarn Srikanlaya et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Management of celiac disease in daily clinical practice

(2018) Luca Elli et al.   European Journal of Internal Medicine

Improving Carob Flour Performance for Making Gluten-Free Breads by Particle Size Fractionation and Jet Milling

(2017) Kleopatra Tsatsaragkou et al.   Food and Bioprocess Technology

Effects of chemical composition and baking on in vitro digestibility of proteins in breads made from selected gluten-containing and gluten-free flours

(2017) Tong Wu et al.   FOOD CHEMISTRY

Addition of Whey Protein in Bread-Making: Textural Parameters and Antioxidant Potential of Leavened and Unleavened Bread

(2017) Cibely Maria Gonçalves et al.   International Journal of Food Engineering

Celiac Disease and Nonceliac Gluten Sensitivity

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

Gluten-free baking: Combating the challenges - A review

(2017) Farah Naqash et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Addition of Whey Protein in Bread-Making: Textural Parameters and Antioxidant Potential of Leavened and Unleavened Bread

(2017) Cibely Maria Gonçalves et al.   International Journal of Food Engineering

Dermatitis herpetiformis: a cutaneous manifestation of coeliac disease

(2016) Pekka Collin et al.   ANNALS OF MEDICINE

Celiac disease: understanding the gluten-free diet

(2016) Karla A. Bascuñán et al.   EUROPEAN JOURNAL OF NUTRITION

Effect of whey protein isolate addition on physical, structural and sensory properties of sponge cake

(2016) Mayra Díaz-Ramírez et al.   FOOD HYDROCOLLOIDS

Impact of sourdough on sensory properties and consumers' preference of gluten-free breads enriched with teff flour

(2016) Eva Campo et al.   JOURNAL OF CEREAL SCIENCE

Influence of hydrocolloids on dough handling and technological properties of gluten-free breads

(2016) Shabir Ahmad Mir et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Modelling the effects of orange pomace using response surface design for gluten-free bread baking

(2015) N. O’Shea et al.   FOOD CHEMISTRY

Structural and functional characteristics of dietary fibre in beans, lentils, peas and chickpeas

(2015) Yolanda Brummer et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical, sensory properties and starchin vitrodigestion of gluten-free breads

(2015) Eleonora Carini et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads

(2015) Adil Gani et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Non-gluten proteins as structure forming agents in gluten free bread

(2015) Rafał Ziobro et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Whey protein isolate polydispersity affects enzymatic hydrolysis outcomes

(2013) I.B. O’Loughlin et al.   FOOD CHEMISTRY

Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread

(2013) Urszula Krupa-Kozak et al.   Nutrients

Relationship between instrumental parameters and sensory characteristics in gluten-free breads

(2012) María Estela Matos et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects of soy protein isolate and egg white solids on the physicochemical properties of gluten-free bread

(2011) Rachel Crockett et al.   FOOD CHEMISTRY

Dough rheology and bread quality of wheat–chickpea flour blends

(2011) Idriss Mohammed et al.   INDUSTRIAL CROPS AND PRODUCTS

Bolos simples elaborados com farinha da entrecasca de melancia (Citrullus vulgaris, sobral): avaliação química, fisica e sensorial

(2010) Renata Rangel Guimarães et al.   Food Science and Technology

Sensory evaluation of gluten-free breads assessed by a trained panel of celiac assessors

(2010) E. Pagliarini et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies

(2010) Laura B. Milde et al.   Food and Bioprocess Technology

Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications

(2009) Susan M. Tosh et al.   FOOD RESEARCH INTERNATIONAL

Viscoelastic behaviour of heat-treated whey protein concentrate suspensions

(2008) B.E. Meza et al.   FOOD HYDROCOLLOIDS