Effect of structurally different microbial homoexopolysaccharides on the quality of gluten-free bread

Critical re-investigation of the alditol acetate method for analysis of substituent distribution in methyl cellulose

(2012) Kristin Voiges et al.   CELLULOSE

Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar

(2010) F. Minervini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

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

Recent advances in gluten-free baking and the current status of oats

(2010) E.K. Hüttner et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comprehensive analysis of the substitution pattern in dextran ethers with respect to the reaction conditions

(2009) Antje Vollmer et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue?

(2009) Alice V. Moroni et al.   FOOD MICROBIOLOGY

In situ production and analysis of Weissella confusa dextran in wheat sourdough

(2009) Kati Katina et al.   FOOD MICROBIOLOGY

Optimization of Gluten-Free Formulations for French-Style Breads

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

Image analysis of structural changes in dough during baking

(2009) A. Pérez-Nieto et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formation of Oligosaccharides and Polysaccharides byLactobacillus reuteriLTH5448 andWeissella cibaria10M in Sorghum Sourdoughs

(2008) Clarissa Schwab et al.   CEREAL CHEMISTRY

Influence of pH on the Formation of Glucan byLactobacillus reuteriTMW 1.106 Exerting a Protective Function Against Extreme pH Values

(2008) Susanne B. Kaditzky et al.   FOOD BIOTECHNOLOGY