Current and forward looking experimental approaches in gluten-free bread making research
Author:
Funder
Flanders' FOOD
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference202 articles.
1. Overview of NMR applications in food sciences;Ablett;Trends Food Sci. Technol.,1992
2. Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread;Aguilar;LWT Food Sci. Technol.,2015
3. Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations;Alvarez-Jubete;Eur. Food Res. Technol.,2010
4. Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids;Andersson;Food Hydrocoll.,2011
5. Hydrocolloids in gluten-free breads: a review;Anton;Int. J. Food Sci. Nutr.,2008
Cited by 109 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
1. Availability of two water-soluble fractions in ripe banana on gluten-free breadmaking;Food Science and Technology Research;2024
2. Rice-Based Gluten-Free Foods and Technologies: A Review;Foods;2023-11-13
3. A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread;International Journal of Food Microbiology;2023-11
4. Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera;Foods;2023-10-26
5. Novel application of a food ingredient based on soybean extruded‐expelled meal containing probiotics for improving gluten‐free bread quality;International Journal of Food Science & Technology;2023-09-25
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