Effect of quinoa flour on gluten-free bread batter rheology and bread quality

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

Aleksandra Torbica, Miroslav Hadnađev, Tamara Dapčević Hadnađev · Food Hydrocolloids · 2010 · 331 citations

Agriculture, Food Science, Cereal Science +13

Rheological properties of gluten-free bread formulations

İlkem Demirkesen, Behiç Mert, Gülüm Şümnü et al. · Journal of Food Engineering · 2009 · 317 citations

Agriculture, Food Science, Food Engineering +10

Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations

Laura Alvarez‐Jubete, Mark A.E. Auty, Elke K. Arendt et al. · European Food Research and Technology · 2009 · 309 citations

Agriculture, Food Science, Cereal Science +12

Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations

R. Stikić, Djordje Glamoclija, Mirjana Demin et al. · Journal of Cereal Science · 2011 · 292 citations

Agriculture, Agronomy, Food Science +16

Innovations in Health Value and Functional Food Development of Quinoa ( <i>Chenopodium quinoa</i> Willd.)

Brittany L. Graf, Patricio Rojas‐Silva, Leonel E. Rojo et al. · Comprehensive Reviews in Food Science and Food Safety · 2015 · 277 citations · Full text

Agriculture, Food Science, Nutrition +14