Funder
European Cooperation in Science and Technology
Subject
Biochemistry,Food Science
Reference42 articles.
1. Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations;Alvarez-Jubete;European Food Research and Technology,2010
2. Impact of sourdough on the texture of bread;Arendt;Food Microbiology,2007
3. Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life;Axel;Food Microbiology,2015
4. Studies on functional properties and incorporation of buckwheat flour for biscuit making;Baljeet;International Food Research Journal,2010
5. Celiac disease: Understanding the gluten-free diet;Bascuñán;European Journal of Nutrition,2017
Cited by
31 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