29 results on '"Gluten free"'
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2. The growing popularity of low-carb cereal-based products: the lay of the land
3. Ernährungstherapie bei Zöliakie
4. Optimization of process parameters for the development of gluten free extruded breakfast cereal based on Quinoa, finger millet and red rice using RSM
5. Cereal bar functionalised with non-conventional alfalfa and dhaincha protein isolates: quality characteristics, nutritional composition and antioxidant activity
6. Effect of protein enrichment on quality characteristics and glycemic index of gluten free sweet potato (Ipomoea batatas L.) spaghetti
7. Effect of flaxseed (Linum usitatissimum L.) flour and yerba mate (Ilex paraguariensis) extract on physicochemical and sensory properties of a gluten free corn-based snack
8. Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization
9. Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics
10. Pasting, viscoelastic and rheological characterization of gluten free (cereals, legume and underutilized) flours with reference to wheat flour
11. Physico-Mechanical and Nutritional Evaluation of Taro (Colocasia esculenta) Flour-based Gluten-free Cookies
12. A Fuzzy Mathematical Approach for Selection of Surface Coating and Its Effect on Staling Kinetics in a Formulated Gluten-Free Flatbread
13. Revisiting the versatile buckwheat: reinvigorating genetic gains through integrated breeding and genomics approach
14. Characterization of gluten free flatbread: quality improvement by the addition of hydrocolloids and emulsifiers using simplex centroid design
15. Production, application and health effects of banana pulp and peel flour in the food industry
16. Cooking water of yellow soybeans as emulsifier in gluten-free crackers
17. Organoleptic and shelf stability analysis of legume based gluten free snacks: its biochemical and immunochemical validation
18. Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design
19. Complementing the dietary fiber and antioxidant potential of gluten free bread with guava pulp powder
20. Celiac disease: a clinical review
21. Improvement of physical properties of gluten-free steamed cake based on black waxy rice flour using different hydrocolloids
22. Green mussel (Perna canaliculus) as a marine ingredient to enrich gluten free pasta: product quality, microstructure and biofunctional evaluation
23. Amylolytic activities and starch reserve mobilization during the germination of quinoa
24. Quality characteristics of gluten free cookies prepared from different flour combinations
25. Effect of controlled extracellular oxidation–reduction potential on microbial metabolism and proteolysis in buckwheat sourdough
26. Influence of Flour Particle Size on Quality of Gluten-Free Rice Cakes
27. Influence of lactic acid bacteria on the oxidation–reduction potential of buckwheat (Fagopyrum esculentum Moench) sourdoughs
28. Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations
29. Breadmaking performance of protein enriched, gluten-free breads
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