Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability

Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour

Aleksandra Torbica, Miroslav Hadnađev, Tamara Dapčević Hadnađev · Food Hydrocolloids · 2010 · 331 citations

Agriculture, Food Science, Cereal Science +13

Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations

Laura Alvarez‐Jubete, Mark A.E. Auty, Elke K. Arendt et al. · European Food Research and Technology · 2009 · 309 citations

Agriculture, Food Science, Cereal Science +12

Novel Approaches in Gluten‐Free Breadmaking: Interface between Food Science, Nutrition, and Health

Vanessa Dias Capriles, José Alfredo Gomes Arêas · Comprehensive Reviews in Food Science and Food Safety · 2014 · 248 citations · Full text

Agriculture, Food Science, Nutrition +17

Effect of quinoa flour on gluten-free bread batter rheology and bread quality

Gülsüm Merve Turkut, Hülya Çakmak, Seher Kumcuoğlu et al. · Journal of Cereal Science · 2016 · 175 citations

Agriculture, Food Science, Cereal Science +6

The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures

M. Mariotti, Maria Ambrogina Pagani, M. Lucisano · Food Hydrocolloids · 2012 · 171 citations

Agriculture, Food Science, Cereal Science +8