Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour

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 · 968 citations

Agriculture, Food Science, Food Engineering +13

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

Three classes of starch granule swelling: Influence of surface proteins and lipids

Martine R. Debet, Michael J. Gidley · Carbohydrate Polymers · 2006 · 372 citations

Life Sciences, Biochemistry, Food Science +10

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

Cristina M. Rosell · Food Hydrocolloids · 2006 · 319 citations

Agriculture, Agronomy, Food Science +13

Quality and antioxidant property of buckwheat enhanced wheat bread

Li-Yun Lin, Hsiu-Man Liu, Yawen Yu et al. · Food Chemistry · 2008 · 226 citations

Agriculture, Food Science, Plant Sciences +13