Development of gluten free breads from Colocasia esculenta flour blended with hydrocolloids and enzymes

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

Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

Laura Alvarez‐Jubete, Elke K. Arendt, Eimear Gallagher · Trends in Food Science & Technology · 2009 · 679 citations

Agriculture, Nutrition, Nutritional Sciences +12

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

Measurement of rapidly available glucose (RAG) in plant foods: a potential<i>in vitro</i>predictor of the glycaemic response

Hans N. Englyst, Jan A. Veenstra, Geoffrey J. Hudson · British Journal Of Nutrition · 1996 · 346 citations · Full text

Life Sciences, 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