Development of gluten-free fresh egg pasta based on oat and teff flour

Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours

(2012) Anna-Sophie Hager et al.   JOURNAL OF CEREAL SCIENCE

Formulation optimisation of gluten-free functional spaghetti based on quinoa, maize and soy flours

(2011) Marcella Mastromatteo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of transglutaminase on the rheological and noodle-making characteristics of oat dough containing vital wheat gluten or egg albumin

(2011) Feng Wang et al.   JOURNAL OF CEREAL SCIENCE

Selected Structural Characteristics of HPMC-Containing Gluten Free Bread: A Response Surface Methodology Study for Optimizing Quality

(2010) Dimitrios Sabanis et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Functional Properties of Gluten-Free Pasta Produced from Amaranth, Quinoa and Buckwheat

(2010) Regine Schoenlechner et al.   PLANT FOODS FOR HUMAN NUTRITION

Properties of quinoa and oat spaghetti loaded with carboxymethylcellulose sodium salt and pregelatinized starch as structuring agents

(2009) S. Chillo et al.   CARBOHYDRATE POLYMERS

Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity

(2009) Maud Petitot et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY