Recent developments in gluten-free bread baking approaches: a review
Author:
Affiliation:
1. Shenyang Normal University, China
2. Shenyang Agricultural University, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v37s1/0101-2061-cta-37-s1-1.pdf
Reference83 articles.
1. Chestnut flour sourdough for gluten-free bread making;Aguilar N.;European Food Research and Technology,2016
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3. Addition of quinoa and amaranth flour in gluten-free breads: Temporal profile and instrumental analysis;Alencar N. M. M.;Lebensmittel-Wissenschaft + Technologie,2015
4. Silencing of omega-5 gliadins in transgenic wheat eliminates a major source of environmental variability and improves dough mixing properties of flour;Altenbach S. B.;BMC Plant Biology,2014
5. Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread;Aprodu I.;Food Science and Biotechnology,2015
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