Gluten-free baked muffins developed with Prosopis alba flour

Crust and crumb characteristics of gluten free breads

Eimear Gallagher, T. R. Gormley, Elke K. Arendt · Journal of Food Engineering · 2002 · 408 citations

Agriculture, Biochemistry, Food Science +14

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

Economic burden of a gluten‐free diet

A. R. Lee, D. L. Ng, Joshua Graff Zivin et al. · Journal of Human Nutrition and Dietetics · 2007 · 315 citations

Agriculture, Nutrition, Nutritional Sciences +17

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

Agriculture, Food Science, Cereal Science +15

Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts

Anna-Sophie Hager, Anika Wolter, Mariko Czerny et al. · European Food Research and Technology · 2012 · 269 citations

Agriculture, Food Science, Cereal Science +16