The rheology, microstructure and sensory characteristics of a gluten-free bread formulation enhanced with orange pomace

Study of the retrogradation behaviour of rice cake using rapid visco analyser, Fourier transform infrared spectroscopy and X-ray analysis

(2015) Ying Ji et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products

(2012) Norah O'Shea et al.   Innovative Food Science & Emerging Technologies

Rheological properties of wheat dough supplemented with functional by-products of food processing: Brewer’s spent grain and apple pomace

(2012) Anastasia Ktenioudaki et al.   JOURNAL OF FOOD ENGINEERING

The utilisation of barley middlings to add value and health benefits to white breads

(2011) Paul Sullivan et al.   JOURNAL OF FOOD ENGINEERING

Fundamental rheological and textural properties of doughs and breads produced from milled pearled barley flour

(2010) Paul Sullivan et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour

(2010) Aleksandra Torbica et al.   FOOD HYDROCOLLOIDS

Characterisation of flour, starch and fibre obtained from sweet potato (kumara) tubers, and their utilisation in biscuit production

(2010) Anton Mais et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

RHEOLOGICAL PROPERTIES OF RICE-SOYBEAN PROTEIN COMPOSITE FLOURS ASSESSED BY MIXOLAB AND ULTRASOUND

(2010) C.M. ROSELL et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Potential Utilization of Mixolab for Quality Evaluation of Bread Wheat Genotypes

(2009) Hamit Koksel et al.   CEREAL CHEMISTRY

Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations

(2009) Laura Alvarez-Jubete et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs

(2009) Manuela Mariotti et al.   FOOD RESEARCH INTERNATIONAL

Storage stability of a high dietary fibre powder from orange by-products

(2009) Juana Fernández-López et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physico-chemical properties of commercial fibres from different sources: A comparative approach

(2008) C.M. Rosell et al.   FOOD RESEARCH INTERNATIONAL

Gel, dough and fibre enriched fresh breads: Relationships between quality features and staling kinetics

(2008) Alessandro Angioloni et al.   JOURNAL OF FOOD ENGINEERING