Effects of pseudocereal flours addition on chemical and physical properties of gluten-free crackers
Author:
Affiliation:
1. Pamukkale University, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Reference78 articles.
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2. Addition of quinoa and amaranth flour in gluten-free breads: temporal profile and instrumental analysis;Alencar N. M. M.;Lebensmittel-Wissenschaft + Technologie,2015
3. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients;Alvarez-Jubete L.;Trends in Food Science & Technology,2010
4. Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations;Alvarez-Jubete L.;European Food Research and Technology,2010
5. Impact of baking on vitamin E content of pseudocereals amaranth, quinoa, and buckwheat;Alvarez-Jubete L.;Cereal Chemistry Journal,2009
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1. Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products;Food Research International;2023-11
2. Обоснование состава и технологии производства аглютеновых хлебцев;АПК России;2023-06-29
3. Comparison of quality characteristics of muffins produced with einkorn, whole grain and white wheat flours;Pamukkale University Journal of Engineering Sciences;2022
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