Partial-Baking Process on Gluten-Free Bread: Impact of Hydrocolloid Addition

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

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

Trends in wheat technology and modification of gluten proteins for dietary treatment of coeliac disease patients

(2010) F. Cabrera-Chávez et al.   JOURNAL OF CEREAL SCIENCE

Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactions

(2009) Jun-Feng Su et al.   CARBOHYDRATE POLYMERS

Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase

(2009) Gabriel Lorenzo et al.   JOURNAL OF CEREAL SCIENCE

Optimization of Additive Combination for Improved Soy–Wheat Bread Quality

(2008) Pablo D. Ribotta et al.   Food and Bioprocess Technology

Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality

(2008) Lorena S. Sciarini et al.   Food and Bioprocess Technology

Physical properties of breads containing hydrocolloids stored at low temperature: II—Effect of freezing

(2007) I. Mandala et al.   FOOD HYDROCOLLOIDS

Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase

(2007) Stefano Renzetti et al.   JOURNAL OF CEREAL SCIENCE