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Research article

First published 2015-7

Effect of tiger nut-derived products in gluten-free batter and bread

Núria Aguilar, Elena Albanell, Begoña Miñarro [...]

Food Science and Technology International

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Research article

First published 2015-7

Functionality of alternative protein in gluten-free product development

Navneet Singh Deora, Aastha Deswal, Hari Niwas Mishra

Food Science and Technology International

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Research article

First published 2016-7

Optimization of corn,rice and buckwheat formulations for gluten-free wafer production

Ismail Sait Dogan, Onder Yildiz, Raciye Meral

Food Science and Technology International

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Research article

First published 2015-6

Advances in gluten-free bread technology

PH Nitcheu Ngemakwe, M Le Roes-Hill, VA Jideani

Food Science and Technology International

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Research article

First published 2017-12

Products of chickpea processing as texture improvers in gluten-free bread

Libby G Bird, Casey L Pilkington, Agung Saputra [...]

Food Science and Technology International

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Research article

First published 2020-3

Evaluation of the behaviour of unripe banana flour with non-conventional flours in the production of gluten-free bread

Marcela Martínez-Castaño, Juan Lopera-Idarraga, Jhonathan Pazmiño-Arteaga [...]

Food Science and Technology International

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Research article

First published 2011-12

Enzyme-Linked Immunosorbent Assay Gliadin Assessment in Processed Food Products Available for Persons With Celiac Disease

Charalampos Agakidis, Thomais Karagiozoglou-Lampoudi, Marina Kalaitsidou [...]

Nutrition in Clinical Practice

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Research article

First published 2020-6

Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth,buckwheat,and quinoa flours analyzing microbial load,acidity,and pH

Rosa Carbó, Elena Gordún, Antía Fernández [...]

Food Science and Technology International

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Research article

First published 2021-3

Effect of different gluten-free flours on the sensory characteristics of a vegan alfajor : Vegan gluten-free Alfajor development

Rebecca Cardillo Diniz, Fernanda Morcatti Coura, Jéssica Ferreira Rodrigues

Food Science and Technology International

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Research article

First published 2015-4

Quality characteristics of gluten-free cookies made of buckwheat,corn,and rice flour with/without transglutaminase

Gülçin Altındağ, Muharrem Certel, Fundagül Erem [...]

Food Science and Technology International

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