Rheological properties of gluten-free bread formulations

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

Agriculture, Food Science, Nutritional Sciences +11

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

Rheological properties of rice dough for making rice bread

Hema P. Sivaramakrishnan, B. Senge, P. K. Chattopadhyay · Journal of Food Engineering · 2003 · 361 citations

Agriculture, Food Science, Cereal Science +14

Network Formation in Gluten‐Free Bread with Application of Transglutaminase

Michelle Moore, Meike Heinbockel, Peter Dockery et al. · Cereal Chemistry · 2006 · 301 citations

Agriculture, Biochemistry, Food Science +17

Improvement of the breadmaking quality of rice flour by glucose oxidase

Hardeep Singh Gujral, Cristina M. Rosell · Food Research International · 2003 · 282 citations

Agriculture, Agricultural Biotechnology, Food Science +8