Current and Forward-Looking Approaches to Technological and Nutritional Improvements of Gluten-Free Bread with Legume Flours: A Critical Review-Reference-Cited by-同舟云学术

Current and Forward-Looking Approaches to Technological and Nutritional Improvements of Gluten-Free Bread with Legume Flours: A Critical Review

Author:

Melini Francesca¹²²^ORCID,Melini Valentina²,Luziatelli Francesca¹,Ruzzi Maurizio¹

Affiliation:

1. Dept. for Innovation in Biological, Agro-food and Forest systems (DIBAF); Univ. of Tuscia; Via San Camillo de Lellis snc I-01100 Viterbo Italy

2. Council for Agricultural Research and Agricultural Economics Analysis; Research Centre on Food and Nutrition; Via Ardeatina 546 I-00178 Rome Italy

Publisher

Wiley

Subject

Food Science

Link

Reference220 articles.

1. Bread from corn starch for dietetic purposes. I. Structure formation;Ács;Cereal Res Commun,1996a

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

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