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Extruded rice flour as a gluten substitute in the poduction of rice bread.
(Archivos Latinoamericanos NutricionCaracasIrã, 2006)
Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten-Free Bread
(Wiley Blackwell Publishing, Inc, 2014-05)
The objective of this study was to analyze the influence of chia seeds and flour on the organoleptic quality of gluten-free breads. Rice breads were elaborated with the addition of 15 g of chia flour or seed, either dry ...
Effect of incorporation of amaranth on the physical properties and nutritional value of cheese breadEfeito da incorporação de amaranto nas propriedades físicas e no valor nutritivo do pão de queijo
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2012)
At the present celiac disease has no known cure, and its only treatment is a strict lifelong adherence to a gluten-free diet. Cheese bread is a traditional Brazilian product and a safe option for celiacs. However, like ...
Gluten-free bread: multiple time-intensity analysis, physical characterisation and acceptance test
(Wiley-blackwellHobokenEUA, 2013)
Prebiotic gluten-free bread: Sensory profiling and drivers of liking
(Elsevier Science BvAmsterdamHolanda, 2014)
Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread
(Wiley-Blackwell, 2014-07-01)
The present research was undertaken to explore the influence of fructooligosaccharides (FOS) on the functional and thermal properties of sour cassava starch and the quality characteristics of gluten-free (GF) cheese bread. ...
Production of acidic extruded rice flour and its influence on the qualities of gluten-free bread
(Elsevier Science BvAmsterdamHolanda, 2009)