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Exploring the applicability of tamarind gum for making gluten-free rice bread

Kyoung‐Jin Jang, Ye Eun Hong, Yujin Moon, Soojeong Jeon, S.A. Angalet, Meera Kweon

Food Science and Biotechnology · 2018 · 23 citations · 26 references

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References

26

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

Effects of food gums on viscosities of starch suspensions during pasting

Xiaohong Shi · Carbohydrate Polymers · 2002 · 391 citations

, , +9

Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat

Anna-Sophie Hager, Elke K. Arendt · Food Hydrocolloids · 2013 · 295 citations

, , +15

Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend

Elif Turabi, Gülüm Şümnü, Serpil Şahin · Food Hydrocolloids · 2007 · 262 citations · Full text

, , +12

Effect of HPMC addition on the microstructure, quality and aging of wheat bread

Marı́a Eugenia Bárcenas, Cristina M. Rosell · Food Hydrocolloids · 2005 · 241 citations

, , +9