Recent advances in gluten-free baking and the current status of oats-Reference-Cited by-同舟云学术

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Recent advances in gluten-free baking and the current status of oats

Published:2010-06 Issue:6 Volume:21 Page:303-312
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Hüttner E.K.,Arendt E.K.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Cited by 79 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. The effect of yam (Dioscorea japonica) addition on aroma and properties of gluten‐free rice chiffon cake;International Journal of Food Science & Technology;2024-06-23

2. Application of sourdough in gluten-free bakery products;Critical Reviews in Food Science and Nutrition;2024-05-23

3. Development and Rapid Sensory Descriptive Characterization of Cereal Bars Made with Brazilian Licuri Nut (Syagrus coronata);Foods;2024-02-05

4. Near-infrared hyperspectral imaging as a novel approach for T-2 and HT-2 toxins estimation in oat samples;Food Control;2023-11

5. Quantification and classification of deoxynivalenol-contaminated oat samples by near-infrared hyperspectral imaging;Food Chemistry;2023-08

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