gluten-free bread
Selected indexed studies
- Advances in gluten-free bread technology. (Food Sci Technol Int, 2015) [PMID:24837594]
- Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges. (Crit Rev Food Sci Nutr, 2023) [PMID:34291689]
- Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties. (Molecules, 2023) [PMID:37241841]
_Worker-drafted node — pending editorial review._
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Sources
- What is gluten? (2017) pubmed
- Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue? (2009) pubmed
- Advances in gluten-free bread technology. (2015) pubmed
- Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges. (2023) pubmed
- Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties. (2023) pubmed
- Perception of Gluten-Free Bread as Influenced by Information and Health and Taste Attitudes of Millennials. (2022) pubmed
- Potential Effects of the Different Matrices to Enhance the Polyphenolic Content and Antioxidant Activity in Gluten-Free Bread. (2023) pubmed
- Optimization of gluten-free bread production with low aflatoxin level based on quinoa flour containing xanthan gum and laccase enzyme. (2022) pubmed
- Breaking bread! (2019) pubmed
- Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products. (2018) pubmed