Gluten-free rice & bean biscuit: characterization of a new food product-Reference-Cited by-同舟云学术

Gluten-free rice & bean biscuit: characterization of a new food product

Published:2021-01 Issue:1 Volume:7 Page:e05956
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

David Wesley Silva,Helena Maria André Bolini,Clerici Maria Teresa Pedrosa Silva

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference108 articles.

1. Approved methods,2010

2. Associação Brasileira das Indústrias de Biscoitos, Massas Alimentícias e Pães & Bolos Industrializados. Relatório Estatísticas/Biscoito;ABIMAPI,2017

3. Utilization of faba bean and cowpea flours in gluten free cake production;Abou-Zaid;Australian Journal of Basic and Applied Sciences,2011

4. Addition of quinoa and amaranth flour in gluten-free breads: temporal profile and instrumental analysis;Alencar;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2015

5. Sensory characterisation of gluten-free bread with addition of quinoa, amaranth flour and sweeteners as an alternative for coeliac patients;Alencar;International Journal of Foof Science and Technology,2017

Cited by 27 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. Effect of electrolyzed watermelon rind flour on unleavened flatbread quality, techno-functional properties, minerals, bioactivities, and consumer preferences;Food Bioscience;2024-10

2. Rice grain germination: A review of its impact on technological properties and development of new food products;Trends in Food Science & Technology;2024-08

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

4. Legumes and common beans in sustainable diets: nutritional quality, environmental benefits, spread and use in food preparations;Frontiers in Nutrition;2024-05-06

5. Rice as a Nutritional Grain: Examining Its Role in Healthy Products and Disease Prevention;Food Reviews International;2024-04-05