Technological Aspects of Gluten Free Bread
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-73898-3_3
Reference116 articles.
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2. Alencar, N. M. M., Steel, C. J., Alvim, I. D., de Morais, E. C., & Bolini, H. M. A. (2015). Addition of quinoa and amaranth flour in gluten-free breads: Temporal profile and instrumental analysis. LWT - Food Science and Technology, 62(2), 1011–1018.
3. Altenbach, S. B., Tanaka, C. K., & Seabourn, B. W. (2014). Silencing of omega-5 gliadins in transgenic wheat eliminates a major source of environmental variability and improves dough mixing properties of flour. BMC Plant Biology, 14(1), 1–13. PMID:25539796. http://dx.doi.org/10.1186/s12870-014-0393-1
4. Aprodu, I., & Banu, I. (2015). Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread. Food Science and Biotechnology, 24(4), 1301–1307. https://doi.org/10.1007/s10068-015-0167-z
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Microwave-Supported Modulation of Functional Characteristics of Gluten-Free Breads;Applied Sciences;2023-11-27
2. Methods of mathematical modeling in design planning of recipes of bakery products with specified composition;Proceedings of the Voronezh State University of Engineering Technologies;2022-08-16
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