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Research article

First published 2006-12

Influence of Prebiotic Additions on the Quality of Gluten-free Bread and on the Content of Inulin and Fructooligosaccharides

J. Korus, K. Grzelak, K. Achremowicz [...]

Food Science and Technology International

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Research article

First published 2011-8

Effect of hydrocolloids on selected properties of gluten-free dough and bread

D. Sabanis, C. Tzia

Food Science and Technology International

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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 2021-1

Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality

Hayat Bourekoua, Urszula Gawlik-Dziki, Renata Różyło [...]

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 2019-9

Utilization of small broken riceberry flour in gluten-free bread

Numfon Rakkhumkaew, Yuparat Boonsri, Arunwadee Sukchum

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 2019-1

Flax and wattle seed powders enhance volume and softness of gluten-free bread

Revathy Krishna Kumar, Manmath Bejkar, Shanshan Du [...]

Food Science and Technology International

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Research article

First published 2018-4

Composition of legume soaking water and emulsifying properties in gluten-free bread

San Huang, Yuling Liu, Weihan Zhang [...]

Food Science and Technology International

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Research article

First published 2017-6

Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour

Rakkhumkaew Numfon

Food Science and Technology International

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