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Research article

First published 2025-7

Improvement of nutritional properties of regular and gluten-free cakes with composite flour

Tekmile Cankurtaran-Kömürcü, Nermin Bilgiçli

Food Science and Technology International

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Research article

First published 2024-9

Physicochemical,calorimetric and texture profile characteristics of various gluten-free flours

Juan Manuel Santamaría Gómez, Yolanda Salinas-Moreno, Roberto Sigüenza López [...]

Food Science and Technology International

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Research article

First published 2019-7

Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation

M Ramírez, MJ Tenorio, C Ramírez [...]

Food Science and Technology International

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Research article

First published 2025-12

Investigation of the effects of corn flour,Spirulina powder,and buffalo yogurt on the quality characteristics of gluten-free muffins

Fundagül Erem

Food Science and Technology International

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Research article

First published 2015-10

Gluten-free dough-making of specialty breads: Significance of blended starches,flours and additives on dough behaviour

Concha Collar, Paola Conte, Costantino Fadda [...]

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 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 2021-4

Utilization of quinoa flour ( Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties

Berat Demir, Nermin Bilgiçli

Food Science and Technology International

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Research article

First published 2018-10

Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum

Soulef Benkadri, Ana Salvador, Mohammed N Zidoune [...]

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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