Effect of acorn meal-water combinations on technological properties and fine structure of gluten-free bread

FT-IR study of plant cell wall model compounds: pectic polysaccharides and hemicelluloses

Marta Kačuráková · Carbohydrate Polymers · 2000 · 1.7K citations

Engineering, Biochemistry, Glycobiology +9

Short-range structure in (partially) crystalline potato starch determined with attenuated total reflectance Fourier-transform IR spectroscopy

J.J.G. van Soest, H. Tournois, D. de Wit et al. · Carbohydrate Research · 1995 · 1.2K citations · Full text

Food Chemistry, Crystalline Potato Starch, Spectroscopy +7

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

Breadmaking performance of protein enriched, gluten-free breads

Cristina Marco, Cristina M. Rosell · European Food Research and Technology · 2008 · 278 citations

Food Chemistry, Nutrition, Gluten-free Breads +2

Effect of dietary fibre enrichment on selected properties of gluten-free bread

Dimitrios Sabanis, Dimitra Lebesi, Constantina Tzia · LWT · 2009 · 276 citations · Full text

Food Chemistry, Nutrition, Gluten-free Nutrition +8