Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour

Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols,γ-oryzanol, and phytic acid

(2014) Piebiep Goufo et al.   Food Science & Nutrition

Improvement in gluten-free rice bread quality by protease treatment

(2013) Yasuko Kawamura-Konishi et al.   JOURNAL OF CEREAL SCIENCE

Improving gluten-free bread quality by enrichment with acidic food additives

(2011) Carlos A. Blanco et al.   FOOD CHEMISTRY

Pasting properties of Tamarind (Tamarindus indica) kernel powder in the presence of Xanthan, Carboxymethylcellulose and Locust bean gum in comparison to Rice and Potato flour

(2011) Maninder Kaur et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Rheology of different hydrocolloids–rice starch blends. Effect of successive heating–cooling cycles

(2010) Cristina M. Rosell et al.   CARBOHYDRATE POLYMERS

Effect of hydrocolloids on gluten-free batter properties and bread quality

(2010) Lorena S. Sciarini et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Utilization of chestnut flour in gluten-free bread formulations

(2010) Ilkem Demirkesen et al.   JOURNAL OF FOOD ENGINEERING

Functional, thermal and pasting characteristics of flours from different lentil (Lens culinaris) cultivars

(2010) Maninder Kaur et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Rheological properties of gluten-free bread formulations

(2009) Ilkem Demirkesen et al.   JOURNAL OF FOOD ENGINEERING

Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum

(2007) Piyada Achayuthakan et al.   CARBOHYDRATE POLYMERS