Possibilities to increase the quality in gluten-free bread production: an overview-Reference-Cited by-同舟云学术

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Possibilities to increase the quality in gluten-free bread production: an overview

Published:2012-06-15 Issue:2 Volume:235 Page:195-208
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Houben Andreas,Höchstötter Agnes,Becker Thomas

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-012-1720-0.pdf

Reference136 articles.

1. Gallagher E, Gormley TR, Arendt EK (2004) Recent advances in the formulation of gluten-free cereal-based products. Trends Food Sci Technol 15(3–4):143–152

2. Mendoza N (2005) Coeliac disease: an overview of the diagnosis, treatment and management. Nutr Bull 30(3):231–236. doi: 10.1111/j.1467-3010.2005.00513.x

3. Schober TJ (2009) Manufacture of gluten-free speciality breads and confectionery products. In: Gallagher E (ed) Gluten-free food science and technology. Wiley-Blackwell, Oxford, pp 130–180

4. Heller L (2009) Commercial aspects of gluten-free products. In: Gallagher E (ed) Gluten-free food science and technology. Wiley-Blackwell, Oxford, pp 99–106

5. Cauvain SP (1998) Other cereals in breadmaking. In: Cauvain SP, Young LS (eds) Technology of breadmaking. Blackie Academic & Professional, London, pp 330–346

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