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Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies
(Elsevier Science, 2020-10-25)
A gluten-free diet is usually lacking in dietary fibre and minerals present in the bran and germ of grains. The aim of this work was to study the effects of different extrusion processes of whole grain maize flours (to ...
Correction: Roncoroni, L. et al. A low FODMAP gluten-free diet improves functional gastrointestinal disorders and overall mental health of celiac disease patients: A randomized controlled trial. (Nutrients (2018), 10, 1023, 10.3390/nu10081023)
(MDPI AG, 2019)
The authors have requested that the following changes be made to their paper [1]. In Table 2, page 6, the frequency (and percentage) of gastrointestinal symptoms are shown for each group (regular gluten-free diet (R-GFD) ...
Adição de hidrocolóides em pães sem glúten seguido de enriquecimento com polpa de abacate (Persea americana Mill)
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilLicenciatura em QuímicaUTFPR, 2017-12-08)
Celiac disease is a chronic enteropathy that affects the small intestine of genetically predisposed individuals. It is caused by the ingestion of gluten and has a unique form of treatment, a diet without the proteins of ...
Gluten-free baked muffins developed with Prosopis alba flour
(Elsevier Science, 2018-12)
Baked flour products are basic in people´s diet; the problem arises when celiac people tend to follow this kind of diet. In this work we exploit the benefit of American carob, Prosopis alba flour (PAF) in developing ...
Optimization of Gluten Free Cookies from Red and White Sorghum Flours
(Vup Food Research Inst, 2016-10)
The aim of this study was to evaluate the use of red/white sorghum flours in the development of gluten free cookies. A Box Behnken design involving guar gum (GG), baking powder (BP) and water added to a given formulation ...
Gluten-Free Autochthonous Foodstuff (South America and Other Countries)
(OmniaScience, 2015)
Desarrollo de panificados libres de gluten
(Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Argentina, 2010)
Desarrollo de panificados libres de gluten
(Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Argentina, 2010)