Gluten-free breadmaking: Improving nutritional and bioactive compounds
Author:
Funder
São Paulo Research Foundation
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference66 articles.
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3. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients;Alvarez-Jubete;Trends Food Sci. Technol.,2010
4. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking;Alvarez-Jubete;Food Chem.,2010
5. Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations;Alvarez-Jubete;Eur. Food Res. Technol.,2010
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