Innovative approaches towards improved gluten-free bread properties
Author:
Funder
Austrian ministries BMVIT
BMDW
Austrian provinces Niederoesterreich, Upper Austria and Vienna
COMET - Competence Centers for Excellent Technologies
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference59 articles.
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2. Impact of sourdough on the texture of bread;Arendt;Food Microbiol.,2007
3. Effect of arabinoxylans and laccase on batter rheology and quality of yeast-leavened gluten-free breads;Ayala-Soto;J. Cereal Sci.,2017
4. Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread;Bender;Eur. Food Res. Technol.,2018
5. Ohmic heating—a novel approach for gluten-free bread baking;Bender;Food Bioprocess Technol.,2019
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