Formulating breads for specific dietary requirements-Reference-Cited by-同舟云学术

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Formulating breads for specific dietary requirements

Published:2012 Issue: Volume: Page:711-735
ISSN:
Container-title:Breadmaking
language:
Short-container-title:

Author:

Hager A.-S.,Zannini E.,Arendt E.K.

Publisher

Elsevier

Reference147 articles.

1. Coeliac Society for the United Kingdom: http://www.coeliac.org.uk/

2. Coeliac Society of Ireland: http://www.coeliac.ie/

3. Gluten-free Cereal Products and Beverages;Arendt,2008

4. Gluten-free Foods and Beverages;Arendt,2008

5. Gluten-free Food Science and Technology;Gallagher,2009

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Antidiabetic Potential of Black Mulberry Extract-Enriched Pasta through Inhibition of Enzymes and Glycemic Index;Plant Foods for Human Nutrition;2019-01-10

2. Development of newly enriched bread with quinoa flour and whey;IOP Conference Series: Earth and Environmental Science;2017-07

3. Evaluation of mageu-based gluten-free bread loaf characteristics;African Journal of Science, Technology, Innovation and Development;2017-03-04

4. STUDY OF RHEOLOGY OF YEAST DOUGH WITH PROTEIN-CARBOHYDRATE ADDITIVE;EUREKA: Life Sciences;2016-07-29

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