Alternative Approaches Towards Gluten-Free Dough Development: Recent Trends-Reference-Cited by-同舟云学术

Alternative Approaches Towards Gluten-Free Dough Development: Recent Trends

Published:2014-06-14 Issue:3 Volume:6 Page:89-104
ISSN:1866-7910
Container-title:Food Engineering Reviews
language:en
Short-container-title:Food Eng Rev

Author:

Deora Navneet Singh,Deswal Aastha,Mishra Hari Niwas

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering

Link

http://link.springer.com/content/pdf/10.1007/s12393-014-9079-6.pdf

Reference144 articles.

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2. Alvarez-Jubete L, Arendt EK, Gallagher E (2009) Nutritive value and chemical composition of pseudocereals as gluten-free ingredients. Int J Food Sci Nutr 60(s4):240–257. doi: 10.1080/09637480902950597

3. Alvarez-Jubete L, Arendt EK, Gallagher E (2010) Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends Food Sci Technol 21(2):106–113. doi: 10.1016/j.tifs.2009.10.014

4. Ameille P, Castello RG, Rakotozafy L, Potus J, Nicolas J (2000) Effects of glucose oxidase or lipase addition on dough consistency and oxygen consumption during mixing of unyeasted flour dough. Sci Aliments 20:441–455

5. An Y-H, Gang D-O, Shin M-S (2005) Effects of transglutaminase on the physical properties of resistant starch-added wheat flour doughs and baguettes. Food Sci Biotechnol 14(5):608–613

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