Development of hypoimmunogenic muffins: batter rheology, quality characteristics, microstructure and immunochemical validation

A comparative study of different bio-processing methods for reduction in wheat flour allergens

(2011) S. Susanna et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of germination on bioaccessible iron and calcium in pearl millet (Pennisetum typhoideum)

(2011) P. Florence Suma et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

EFFECT OF REPLACEMENT OF WHEAT FLOUR WITH FINGER MILLET FLOUR (ELEUSINE CORCANA) ON THE BATTER MICROSCOPY, RHEOLOGY AND QUALITY CHARACTERISTICS OF MUFFINS

(2011) JYOTSNA RAJIV et al.   JOURNAL OF TEXTURE STUDIES

Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta – An Indian flat bread

(2010) D. Indrani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes

(2009) M. Sowmya et al.   FOOD HYDROCOLLOIDS

A modified extraction protocol enables detection and quantification of celiac disease-related gluten proteins from wheat

(2009) Hetty C. van den Broeck et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake

(2008) A. Ashwini et al.   FOOD HYDROCOLLOIDS

The impact of resistant starch on characteristics of gluten-free dough and bread

(2008) Jarosław Korus et al.   FOOD HYDROCOLLOIDS

Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend

(2007) E TURABI et al.   FOOD HYDROCOLLOIDS