Focus on gluten free biscuits: Ingredients and issues

A starch hydrolysis procedure to estimate glycemic index

Isabel Goñi, Alejandra García‐Alonso, Fulgêncio Saura-Calixto · Nutrition Research · 1997 · 2.1K citations

Agriculture, Food Science, Nutrition +14

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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Encyclopedia of Food and Health

Choice Reviews Online · 2016 · 577 citations

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Celiac disease: Overview and considerations for development of gluten-free foods

Prakriti Jnawali, Vikas Kumar, Beenu Tanwar · Food Science and Human Wellness · 2016 · 253 citations · Full text

Agriculture, Food Science, Nutrition +16

The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs

M. Mariotti, M. Lucisano, Maria Ambrogina Pagani et al. · Food Research International · 2009 · 228 citations

Agriculture, Food Science, Cereal Science +16