Concepedia

Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies

Laura Milde, Laura A. Ramallo, Marı́a Cecilia Puppo

Food and Bioprocess Technology · 2010 · 69 citations · 32 references

Open access

Concepts

AgricultureFood ScienceCarbohydrate ChemistryCereal ScienceFood ChemistryCarbohydrates In FoodsCereal CropsCereal Grain ChemistryFood Texture ChemistryStarch ChemistryStarch Grain AnalysisGluten-free ProductsGrain Starch CompositionStarch Content AnalysisStarch Functional PropertiesStarch Quality AnalysisStarch Quality Traits

References

32

Design and Analysis of Experiments.

Lawrence L. Kupper, Douglas C. Montgomery · Journal of the American Statistical Association · 1978 · 1.8K citations

Public Health, Biostatistics, Experimental Design +7

Design and Analysis of Experiments, 5th Ed.

Karen A. F. Copeland · Journal of Quality Technology · 2001 · 1.5K citations

Public Health, Biostatistics, Experimental Design +8

Response Surfaces: Designs and Analyses

Eric R. Ziegel, André I. Khuri, John A. Cornell · Technometrics · 1997 · 1.5K citations

Public Health, Design, Experimental Design +4

Recent advances in the formulation of gluten-free cereal-based products

Eimear Gallagher, T. R. Gormley, Elke K. Arendt · Trends in Food Science & Technology · 2003 · 751 citations

Agriculture, Food Science, Cereal Science +13

Food texture and viscosity—concept and measurement,

Béatrice Conde‐Petit · LWT · 2003 · 659 citations

Agriculture, Food Science, Food Analysis +13