Rheological and textural properties of gluten-free doughs and breads based on fermented cassava, sweet potato and sorghum mixed flours

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

Agriculture, Food Science, Cereal Science +13

Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making

M. L. Sudha, V. Baskaran, K. Leelavathi · Food Chemistry · 2006 · 648 citations

Agriculture, Food Science, Nutritional Sciences +16

A Rapid Method for the Analysis of Starch

J. Holm, Inger Björck, Anders Drews et al. · Starch - Stärke · 1986 · 587 citations

Agriculture, Biochemistry, Food Science +13

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

Improvement of the breadmaking quality of rice flour by glucose oxidase

Hardeep Singh Gujral, Cristina M. Rosell · Food Research International · 2003 · 282 citations

Agriculture, Agricultural Biotechnology, Food Science +8