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3 research outputs found
Gluten-free baked foods with extended shelf-life
Author
A Htoon
A KrĂĽger
+33Â more
A Lazaridou
AA Karim
ACDB Garcia
CM Rosell
D Kuakpetoon
D Kuakpetoon
E Armero
E Rodriguez-Sandoval
F Ronda
GO Silva
HX Xiao
I Demirkesen
I Rosalina
IM Demiate
IM Shaikh
J Liu
JJG Soest van
K Sangseethong
KS Aplevicz
KS Sandhu
KS Sandhu
LS Matsuguma
M Chaisawang
M Kaur
MH Lee
MJA Marcon
OS Lawal
S Davidou
S Puncha-Arnon
S Satrapai
T Funami
V Sudhakar
YR Zhang
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Physicochemical, functional and structural characterization of Mexican Oxalis tuberosa starch modified by cross-linking
Author
A Marefati
A Timgren
+30Â more
AN Hernández-Lauzardo
AN Jyothi
AO Oladebeye
AR Cortella
B Zhang
D Ackar
D Chandanasree
DS De Castro
FF Velásquez-Barreto
H Heo
J Colivet
JH Han
K Guo
K Jamir
KS Aplevicz
L Bai
M Kim
M SjÓ§Ó§
M Sánchez-Becerril
M Wei
M Xu
OS Kittipongpatana
R Verma
RC Turola-Barbi
S Hedayati
S Wang
T Mehfooz
X Fan
X Kong
YC Lai
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Lactobacillus-fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour
Author
A Houben
A Wolter
+37Â more
AJ Santiago
ANN Southgate
AO Ogunsakin
AS Hager
AV Moroni
C Brites
C Clarke
C Nindjin
C Onyango
C Sarawong
C Thiele
D Elgeti
D Novotni
DK Komlenić
E Armero
E Torrieri
EK Arendt
EK HĂĽttner
G Lacaze
H GĂĽl
H Yano
HM Romero
JM Sanz-Penella
JP Singh
KS Aplevicz
M Gobbetti
M Shin
MM Gebremariam
MO Edema
N Aguilar
P Crowley
P Kaur
P Kaushal
S Paramithiotis
S Plessas
S Singh
TJ Schober
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref