Sensory characterisation of gluten-free bread with addition of quinoa, amaranth flour and sweeteners as an alternative for coeliac patients-Reference-Cited by-同舟云学术

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Sensory characterisation of gluten-free bread with addition of quinoa, amaranth flour and sweeteners as an alternative for coeliac patients

Published:2016-12-29 Issue:4 Volume:52 Page:872-879
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Alencar Natália Manzatti Machado¹,de Morais Elisa Carvalho¹,Steel Caroline Joy¹,Bolini Helena Maria André¹

Affiliation:

1. School of Food Engineering; University of Campinas; Cidade Universitária Zeferino Vaz; Campinas SP 13083-862 Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13349/fullpdf

Reference25 articles.

1. Chickpea and tiger nut flours as alternative to emulsifier and shortening in gluten-free bread;Aguilar;LWT- Food Science and Technology,2015

2. Addition of quinoa and amaranth flour in gluten-free breads: temporal profile and instrumental analysis;Alencar;LWT-Food Science and Technology,2015

3. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients;Alvarez-Jubete;Trends in Food Science & Technology,2010

4. Prevalence of celiac disease in Brazilian children and adolescents with type 1 diabetes mellitus;Baptista;Journal of Pediatric Gastroenterology and Nutrition,2005

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1. Sensory and consumer science as a valuable tool to the development of quinoa-based food products: More than three decades of scientific evidence;Scientia Agropecuaria;2024-04-23

2. Gluten-Free Diet and Other Celiac Disease Therapies: Current Understanding and Emerging Strategies;Nutrients;2024-03-29

3. Physical, chemical, and rheological properties of flour from accessions of Frafra potato (Solenostemon rotundifolius);Journal of Agriculture and Food Research;2024-03

4. Application of Frafra potato (Solenostemon rotundifolius) flour in the development of gluten-free bread;Heliyon;2024-01

5. Physicochemical and structural impact of CMC-hydrocolloids on the development of gluten-free foxtail millet biscuits;Heliyon;2023-06

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