| 1 |
Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking
Martinez MM, Gomez M
Journal of Food Engineering, 197, 78, 2017 |
| 2 |
Development of gluten-free bread using guar gum and transglutaminase
Mohammadi M, Azizi MH, Neyestani TR, Hosseini H, Mortazavian AM
Journal of Industrial and Engineering Chemistry, 21, 1398, 2015 |
| 3 |
Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making
Martinez MM, Diaz A, Gomez M
Journal of Food Engineering, 142, 49, 2014 |
| 4 |
Influence of inulin on physical characteristics and staling rate of gluten-free bread
Ziobro R, Korus J, Juszczak L, Witczak T
Journal of Food Engineering, 116(1), 21, 2013 |
| 5 |
Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality
Sciarini LS, Ribotta PD, Leon AE, Perez GT
Journal of Food Engineering, 111(4), 590, 2012 |
| 6 |
The effects of maltodextrins on gluten-free dough and quality of bread
Witczak M, Korus J, Ziobro R, Juszczak L
Journal of Food Engineering, 96(2), 258, 2010 |
| 7 |
Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sorghum and modified using microbial transglutaminase
Onyango C, Mutungi C, Unbehend G, Lindhauer MG
Journal of Food Engineering, 97(4), 465, 2010 |
| 8 |
Utilization of chestnut flour in gluten-free bread formulations
Demirkesen I, Mert B, Sumnu G, Sahin S
Journal of Food Engineering, 101(3), 329, 2010 |
| 9 |
Crust and crumb characteristics of gluten free breads
Gallagher E, Gormley TR, Arendt EK
Journal of Food Engineering, 56(2-3), 153, 2003 |
