Quality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality Characteristics

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

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 · 741 citations

Food Chemistry, Gluten-free Nutrition, Food Analysis +5

Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab

Cristina M. Rosell · Food Hydrocolloids · 2006 · 317 citations

Engineering, Mechanical Engineering, Hydrocolloid Effects +5

Rheological properties of gluten-free bread formulations

İlkem Demirkesen, Behiç Mert, Gülüm Şümnü et al. · Journal of Food Engineering · 2009 · 314 citations

Rheology, Food Structure, Food Engineering +1

Network Formation in Gluten‐Free Bread with Application of Transglutaminase

Michelle Moore, Meike Heinbockel, Peter Dockery et al. · Cereal Chemistry · 2006 · 300 citations

Food Chemistry, In Vitro Fermentation, Biochemistry +12