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 · 2K citations

Food Chemistry, Starch Hydrolysis Procedure, Biochemistry +8

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 · 741 citations

Food Chemistry, Gluten-free Nutrition, Food Analysis +5

Encyclopedia of Food and Health

Choice Reviews Online · 2016 · 577 citations

Nutrition, Food Composition, Public Health Nutrition +4

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

Prakriti Jnawali, Vikas Kumar, Beenu Tanwar · Food Science and Human Wellness · 2016 · 251 citations · Full text

Nutrition, Gluten-free Nutrition, Gluten-free Products +9

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 · 224 citations

Psyllium Flour, Grain Science, Polysaccharide +3