Evaluation of producing gluten-free bread by utilizing amaranth and lipase and protease enzymes

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Food Chemistry, Nutrition, Food Function +7

Effect of whole amaranth flour on bread properties and nutritive value

Juan Mario Sanz‐Penella, Małgorzata Wronkowska, Maria Soral‐Śmietana · LWT · 2012 · 187 citations · Full text

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

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Bread Quality

Gluten-Free Breads and Cookies of Raw and Popped Amaranth Flours with Attractive Technological and Nutritional Qualities

Calderón de la Barca, María Elvira Rojas-Martínez, Alma Rosa Islas-Rubio et al. · Plant Foods for Human Nutrition · 2010 · 154 citations

Food Chemistry, Gluten-free Breads, Attractive Technological +3

Current and forward looking experimental approaches in gluten-free bread making research

Hanne G. Masure, Ellen Fierens, Jan A. Delcour · Journal of Cereal Science · 2015 · 148 citations · Full text

Food Chemistry, Experimental Approaches, Food Structure +8