Investigation into the impact of egg white addition on the structural properties and flavour profile of gluten-free sourdough bread-Reference-Cited by-同舟云学术

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Investigation into the impact of egg white addition on the structural properties and flavour profile of gluten-free sourdough bread

Published:2024-05 Issue: Volume:117 Page:103903
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Stinton Jessica,Dugina Kateryna,Hewson Louise,Fisk Ian^ORCID

Funder

Biotechnology and Biological Sciences Research Council

Publisher

Elsevier BV

Reference35 articles.

1. Impact of sourdough on the texture of bread;Arendt;Food Microbiol.,2007

2. A parametric and microstructural study of the formation of gluten network in mixed flour-water batter;Auger;J. Cereal. Sci.,2008

3. Celiac disease: a comprehensive current review;Caio;BMC Med.,2019

4. Innovative gluten-free breadmaking;Capriles,2022

5. Coeliac disease;Catassi;The Lancet (British Edition),2022

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