Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose

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

Different hydrocolloids as bread improvers and antistaling agents

Abél Guarda, Cristina M. Rosell, Carmen Benedito et al. · Food Hydrocolloids · 2003 · 473 citations

Agriculture, Food Science, Nutritional Sciences +10

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

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