Concepedia

Effect of HPMC and CMC on rheological behavior at different temperatures of gluten-free bread formulations based on rice and buckwheat flours

Noemi Baldino, Francesca Laitano, Francesca R. Lupi, Stefano Curcio, Domenico Gabriele

European Food Research and Technology · 2018 · 24 citations · 43 references

DOI

Concepts

References

43

Morphological, thermal and rheological properties of starches from different botanical sources

Narpinder Singh, Jaspreet Singh, Lovedeep Kaur et al. · Food Chemistry · 2003 · 1.9K citations

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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

, , +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

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Pasting, paste, and gel properties of starch–hydrocolloid combinations

James N. BeMiller · Carbohydrate Polymers · 2011 · 590 citations

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Gelatinization and rheological properties of starch

Yongfeng Ai, Jay‐lin Jane · Starch - Stärke · 2014 · 499 citations

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