Effect of Gum Type and Flaxseed Concentration on Quality of Gluten-Free Breads Made from Frozen Dough Baked in Infrared-Microwave Combination Oven

Linseed (Linum usitatissimum L.) mucilage as a novel structure forming agent in gluten-free bread

(2015) Jarosław Korus et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of legume flours on baking characteristics of gluten-free bread

(2012) B. Miñarro et al.   JOURNAL OF CEREAL SCIENCE

Quality of Gluten-Free Bread Formulations Baked in Different Ovens

(2011) Ilkem Demirkesen et al.   Food and Bioprocess Technology

Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes

(2011) Márcia Arocha Gularte et al.   Food and Bioprocess Technology

Optimisation of formulations and infrared-microwave combination baking conditions of chestnut-rice breads

(2011) Ilkem Demirkesen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE 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

Gluten-free frozen dough: Influence of freezing on dough rheological properties and bread quality

(2010) S. Mezaize et al.   FOOD RESEARCH INTERNATIONAL

The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens

(2010) Gulum Sumnu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough

(2010) Guénaelle Leray et al.   JOURNAL OF FOOD ENGINEERING

Utilization of chestnut flour in gluten-free bread formulations

(2010) Ilkem Demirkesen et al.   JOURNAL OF FOOD ENGINEERING

Production of Arabinoxylan-oligosaccharides from Flaxseed (Linum usitatissimum)

(2009) Karine Guilloux et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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 Gluten-Free Formulations for French-Style Breads

(2009) S. Mezaize et al.   JOURNAL OF FOOD SCIENCE

Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters

(2008) Maria Helena B. Nunes et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Hydrocolloids in gluten-free breads: A review

(2007) Alex A. Anton et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION