Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread

Author:

Aprodu Iuliana,Banu Iuliana

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference32 articles.

1. Mustalahti K, Catassi C, Reunanen A, Fabiani E, Heier M, McMillan S, Murray L, Metzger MH, Gasparin M, Bravi E, Maki M. The prevalence of celiac disease in Europe: Results of a centralized, international mass screening project. Ann. Med. 42: 578–595 (2010)

2. Dobru D, Pascu O, Tanta M, Gheorghe C, Goldis A, Balan G, Olteanu I, Fraticiu A, Dumitru E, Miutescu E, Mulder C, Podoleanu S. The prevalence of coeliac disease at endoscopy units in Romania: Routine biopsies during gastroscopy are mandatory (a multicentre study). Rom. J. Gastroenterol. 12: 97–100 (2003)

3. Schober TJ, Bean SR, Boyle DL, Park SH. Improved viscoelastic zein-starch doughs for leavened gluten-free breads: Their rheology and microstructure. J. Cereal Sci. 48: 755–767 (2008)

4. Torbica A, Hadnadev M, Dapcevic T. Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour. Food Hydrocolloid. 24: 626–632 (2010)

5. Ziobro R, Witczak T, Juszczak L, Korus J. Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic. Food Hydrocolloid. 32: 213–220 (2013)

Cited by 37 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

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3