نتائج البحث

Effect of Hydrothermal/dry Heating and Particle Sizes of Rice Flour on Quality of Gluten-free Bread

• Authors : Ali Hashemi Shektai; Jafar Mohammadzadeh Milani; Ali Motamedzadegan

Subjects: celiace disease; gluten-free bread; physical modification

• Source: مجله پژوهش‌های علوم و صنایع غذایی ایران, Vol 20, Iss 2, Pp 281-293 (2024)

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Influence of different ingredients and technologies in gluten-free bread quality

• Authors : Aguilar Puig, Núria; University/Department: Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments; ...

Subjects: Pa sense gluten; Pan sin gluten; Gluten-free bread

• Source: TDX (Tesis Doctorals en Xarxa)

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Development of gluten-free bread formulations

• Authors : Miñarro Vivas, Begoña; University/Department: Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments; ...

Subjects: Celiac disease; Gluten-free bread; gluten-free

• Source: TDX (Tesis Doctorals en Xarxa)

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Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread

• Authors : Cera S.; Tuccillo F.; Knaapila A. ...

Subjects: gluten-free bread; lactic acid bacteria; microbial starter

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Exploring the integration of orange peel for sustainable gluten-free flatbread making

• Authors : Gasparre, Nicola; Garzón, Raquel; Marín, Karina ...

Subjects: Corn; Flatbreads; Gelatinization

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Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread

• Authors : Cera, Silvia; Tuccillo, Fabio; Knaapila, Antti ...

Subjects: Gluten-free bread; Lactic acid bacteria; Microbial starter

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Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread

• Authors : Silvia Cera; Fabio Tuccillo; Antti Knaapila

Subjects: Sensory profile; Volatile compound; Lactic acid bacteria

• Source: Current Research in Food Science, Vol 8, Iss , Pp 100697- (2024)

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Impact of Incorporating Two Types of Dried Raspberry Pomace into Gluten-Free Bread on Its Nutritional and Antioxidant Characteristics

• Authors : Anna Pecyna; Monika Krzywicka; Agata Blicharz-Kania

Subjects: raspberry by-products; gluten-free bread; antioxidant activity

• Source: Applied Sciences, Vol 14, Iss 4, p 1561 (2024)

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Exploring the Technology of Gluten-Free Bread

• Authors : A. B. Nurtaeva; N. B. Utarova; G. D. Akshoraeva

Subjects: celiac disease; gluten-free bread; amaranth

• Source: Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 33-41 (2022)

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Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread

• Authors : Fahrunnisa Adzqia; Suntaree Suwonsichon; Masubon Thongngam

Subjects: gluten-free bread; gluten-free flour; sorghum

• Source: Foods, Vol 12, Iss 22, p 4113 (2023)

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