Keyword Connections

gluten-free bread

Journals

2

1 Journal of food science and technology

2 plos medicine

Research Groups

0

No Research Group Connected

Bibliographies

13

1 -fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour.

2 Early initiation of breastfeeding and severe illness in the early newborn period: An observational study in rural Bangladesh.

3 Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies.

4 Improvement of gluten-free bread and cake properties using natural hydrocolloids: A review.

5 Gluten-free bread: effect of soy and corn co-products on the quality parameters

6 Gluten-free bread with cricket powder—mechanical properties and molecular water dynamics in dough and ready product

7 Use of a waste product from the pressing of chia seed oil in wheat and gluten-free bread processing

8 Sensory characterization of gluten-free bread enriched with teff (Eragrostis tef (Zucc.) Trotter) and yacon (Smallanthus sonchifolius) using flash profile and common dimension analysis

9 Effect of Teff (Eragrostis tef) on Chemical and Technological Quality of Gluten-free Breads

10 THERMAL PROPERTIES AND ESTIMATED GLYCEMIC INDEX OF DIFFERENT COMPOSITE FLOURS AND THEIR GLUTEN-FREE BREAD MAKING PERFORMANCES

11 THERMAL PROPERTIES AND ESTIMATED GLYCEMIC INDEX OF DIFFERENT COMPOSITE FLOURS AND THEIR GLUTEN-FREE BREAD MAKING PERFORMANCES

12 pão sem gluten enriquecido com a microalga spirulina platensis elaboration of gluten-free bread enriched with the microalgae spirulina platensis

13 Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch () and Some Legumes (, , and ).