Günter Unbehend

Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch

Calvin Onyango, Christopher Mutungi, Günter Unbehend et al. · LWT · 2010 · 174 citations · Full text

Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sorghum and modified using microbial transglutaminase

Calvin Onyango, Christopher Mutungi, Günter Unbehend et al. · Journal of Food Engineering · 2009 · 143 citations

Biomanufacturing, Cassava Starch, Microbial Transglutaminase +4

Effect of cellulose-derivatives and emulsifiers on creep-recovery and crumb properties of gluten-free bread prepared from sorghum and gelatinised cassava starch

Calvin Onyango, Günter Unbehend, Meinolf Georg Lindhauer · Food Research International · 2009 · 122 citations

Cassava Starch, Agricultural Economics, Gluten-free Bread +4

Rheological and textural properties of sorghum-based formulations modified with variable amounts of native or pregelatinised cassava starch

Calvin Onyango, Christopher Mutungi, Günter Unbehend et al. · LWT · 2010 · 74 citations · Full text

Food Chemistry, Native Starch, Food Analysis +11

Batter rheology and bread texture of sorghum‐based gluten‐free formulations modified with native or pregelatinised cassava starch and α‐amylase

Calvin Onyango, Christopher Mutungi, Günter Unbehend et al. · International Journal of Food Science & Technology · 2010 · 49 citations

Engineering, Batter Rheology, Native Starch +18