Recent advances in the formulation of gluten-free cereal-based products-Reference-Cited by-同舟云学术

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Recent advances in the formulation of gluten-free cereal-based products

Published:2004-03 Issue:3-4 Volume:15 Page:143-152
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Gallagher E,Gormley T.R,Arendt E.K

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference71 articles.

1. Bread from corn starch for dietetic purposes. I. Structure formation;Ács;Cereal Research Communications,1996

2. Bread from corn starch for dietetic purposes. II. Formation of the visual and technological properties;Ács;Cereal Research Communications,1996

3. Wheat gluten contributes to nutrition, functionality to meat, baked goods and other foods;Anon;Food Development,1982

4. Inulin: added value;Anon;European Baker,1999

5. Hydrocolloids improve shelf-life and moisture retention of shelf-stable bagels;Anon;Food Technology,2002

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1. Mechanistic study on the effect of hydroxypropyl corn starch, guar gum and compound phosphates on the freeze-thaw quality of quick-frozen kuey teow;International Journal of Biological Macromolecules;2024-11

2. Development of novel gluten-free bread based on fermented pseudo-cereals: effect on nutritional quality and textural properties;Cereal Research Communications;2024-08-14

3. Impact of Sourdough from a Commercial Starter Culture on Quality Characteristics and Shelf Life of Gluten-Free Rice Breads Supplemented with Chickpea Flour;Foods;2024-07-22

4. A comprehensive review of biochemical, functional, and dietary implications of Gluten;Annals of Phytomedicine An International Journal;2024-07

5. Investigation into the impact of egg white addition on the structural properties and flavour profile of gluten-free sourdough bread;Journal of Cereal Science;2024-05

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