Quality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality Characteristics

Diversity in oat potential immunogenicity: basis for the selection of oat varieties with no toxicity in coeliac disease

(2011) I. Comino et al.   GUT

Chemical Composition and Starch Digestibility of Different Gluten-free Breads

(2011) María Estela Matos Segura et al.   PLANT FOODS FOR HUMAN NUTRITION

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

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

Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab®

(2010) Cristina M. Rosell et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Physical and Sensory Properties of All-Barley and All-Oat Breads with Additional Hydroxypropyl Methylcellulose (HPMC) β-Glucan

(2010) Yookyung Kim et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch

(2010) Calvin Onyango et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rheological properties of gluten-free bread formulations

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

Effect of dietary fibre enrichment on selected properties of gluten-free bread

(2009) D. Sabanis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of rheological, fermentative and baking properties of gluten-free dough formulations

(2008) Anna Pruska-Kędzior et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Breadmaking performance of protein enriched, gluten-free breads

(2008) Cristina Marco et al.   EUROPEAN FOOD RESEARCH AND 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

Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality

(2008) Carla Brites et al.   Food and Bioprocess Technology

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

(2008) Jarosław Korus et al.   FOOD HYDROCOLLOIDS

Effect of temperature and consistency on wheat dough performance

(2008) Cristina M. Rosell et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Functional and rheological properties of protein enriched gluten free composite flours

(2008) Cristina Marco et al.   JOURNAL OF FOOD ENGINEERING

Comparison of chemical, physical, micro-structural, and microbial properties of breads supplemented with sweetpotato flour and high-gluten dough enhancers

(2007) C.S. Hathorn et al.   LWT-FOOD SCIENCE AND TECHNOLOGY