Development of gluten-free flat bread using hydrocolloids: Xanthan and CMC

Wheat flour constituents: how they impact bread quality, and how to impact their functionality

Hans Goesaert, Kristof Brijs, W. S. Veraverbeke et al. · Trends in Food Science & Technology · 2005 · 1K citations

Food Chemistry, Bread Quality, Agricultural Economics +5

Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

Athina Lazaridou, Denisa Eglantina Duță, Nastasia Belc et al. · Journal of Food Engineering · 2006 · 961 citations

Food Colloid, Gluten-free Formulations, Food Biophysics +4

Influence of hydrocolloids on dough rheology and bread quality

Cristina M. Rosell, J. A. Rojas, C. Benedito de Barber · Food Hydrocolloids · 2001 · 847 citations

Rheology, Rheological Property, Dough Rheology +1

Coeliac disease

Antonio Di Sabatino, Gino Roberto Corazza · The Lancet · 2009 · 546 citations

Different hydrocolloids as bread improvers and antistaling agents

Abél Guarda, Cristina M. Rosell, Carmen Benedito et al. · Food Hydrocolloids · 2003 · 469 citations

Pharmacology, Polysaccharide, Different Hydrocolloids