Development and characterisation of gluten‐free potato bread-Reference-Cited by-同舟云学术

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Development and characterisation of gluten‐free potato bread

Published:2021-02-06 Issue:6 Volume:56 Page:3085-3098
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Lu Zhan‐Hui¹^ORCID,Donner Elizabeth¹,Liu Qiang¹

Affiliation:

1. Guelph Research and Development CentreAgriculture and Agri‐Food Canada 93 Stone Road West Guelph OntarioN1G 5C9Canada

Funder

Agriculture and Agri-Food Canada

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14952

Reference45 articles.

1. Sensory, Mechanical, and Microscopic Evaluation of Staling in Low-Protein and Gluten-Free Breads

2. Potatoes and Human Health

3. Sensory Characteristics and Consumer Acceptance of Bread and Cracker Products Made from Red or White Wheat

4. Effects of soy protein isolate and egg white solids on the physicochemical properties of gluten-free bread

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1. Development of gluten-free and gum-free rice bread: influence of ingredients, hydration and processing time on bread quality;Discover Food;2024-07-19

2. Effect of Storage on the Antioxidant, Color and Sensory Properties of Local Bread;Afyon Kocatepe University Journal of Sciences and Engineering;2024-04-14

3. A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality;Food Chemistry;2024-03

4. Effects of microwave, ultrasound, and high-pressure homogenization on the physicochemical properties of sugarcane fibre and its application in white bread;LWT;2023-07

5. Non-cereals Starch Resources;Designing Gluten Free Bakery and Pasta Products;2023

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