| scholarly article | Q13442814 |
| P356 | DOI | 10.1111/1750-3841.12479 |
| P698 | PubMed publication ID | 24784553 |
| P2093 | author name string | Elke Arendt | |
| Eimear Gallagher | |||
| Norah O'Shea | |||
| P2860 | cites work | Recent advances in gluten-free baking and the current status of oats | Q56093242 |
| Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour | Q58760986 | ||
| EFFECT OF SHORTENINGS ON THE RHEOLOGY OF GLUTEN-FREE DOUGHS: STUDY OF CHESTNUT FLOUR WITH CHIA FLOUR, OLIVE AND SUNFLOWER OILS | Q58761012 | ||
| Rheological properties of commercial chestnut flour doughs with different gums | Q58761060 | ||
| Rheology of commercial chestnut flour doughs incorporated with gelling agents | Q58761067 | ||
| Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour-based snack-like products | Q59047215 | ||
| Impact of sourdough on the texture of bread | Q28265931 | ||
| Green banana pasta: an alternative for gluten-free diets | Q34293816 | ||
| Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread | Q34633010 | ||
| Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures | Q34638883 | ||
| World Gastroenterology Organisation global guidelines on celiac disease. | Q34647268 | ||
| Hydrocolloids in gluten-free breads: a review | Q37039710 | ||
| Applications of microbial fermentations for production of gluten-free products and perspectives | Q37957682 | ||
| Functional replacements for gluten | Q37990017 | ||
| Influence of maize flour particle size on gluten-free breadmaking. | Q39295613 | ||
| Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in b-Glucans | Q42144355 | ||
| Optimization of homoexopolysaccharide formation by lactobacilli in gluten-free sourdoughs | Q44940065 | ||
| Effect of inulin on rheological and thermal properties of gluten-free dough. | Q45302423 | ||
| Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads | Q45369606 | ||
| Improving gluten-free bread quality by enrichment with acidic food additives | Q45698721 | ||
| The sourdough fermentation may enhance the recovery from intestinal inflammation of coeliac patients at the early stage of the gluten-free diet. | Q45729981 | ||
| Physical and sensory properties of all-barley and all-oat breads with additional hydroxypropyl methylcellulose (HPMC) β-glucan | Q46252999 | ||
| Recent advances in the formulation of gluten-free cereal-based products | Q55886793 | ||
| P433 | issue | 6 | |
| P407 | language of work or name | English | Q1860 |
| P304 | page(s) | R1067-76 | |
| P577 | publication date | 2014-05-01 | |
| P1433 | published in | Journal of Food Science | Q6295225 |
| P1476 | title | State of the art in gluten-free research | |
| P478 | volume | 79 |
| Q47272290 | Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and quality |
| Q57663814 | Current and Forward-Looking Approaches to Technological and Nutritional Improvements of Gluten-Free Bread with Legume Flours: A Critical Review |
| Q50912965 | Frying of rice flour dough strands containing gum Arabic: texture, sensory attributes and microstructure of products. |
| Q46913966 | Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure. |
| Q57258160 | Gluten-free bakery and pasta products: prevalence and quality improvement |
| Q39453235 | Gluten-free bread with an addition of freeze-dried red and purple potatoes as a source of phenolic compounds in gluten-free diet. |
| Q49487215 | Making All Medications Gluten Free |
| Q90402734 | Physicochemical and hydration properties of different cereal and legume gluten-free powders |
| Q53334489 | Rheological, physical, and sensory attributes of gluten-free rice cakes containing resistant starch. |
| Q40652900 | Rheology of Rice Flour Dough with Gum Arabic: Small and Large-Deformation Studies, Sensory Assessment and Modeling |
| Q58760910 | The Effect of Hybrid Carrageenan on the Thermo-rheological Properties of Gluten-Free Flour Doughs Using a Modified Kneading Protocol |
| Q64977814 | The influences of dried Chicory root and White lupine added to food on jejunal morphology: experimental study. |
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