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    Mario M. Martínez, Álvaro Díaz, Manuel Gómez, Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making, Journal of Food Engineering, 2014, 142, 49

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  2. 2
    Alessandro Capuani, Jürgen Behr, Elke K. Arendt, Rudi F. Vogel, Impact of ‘oxidizing’ and ‘reducing’ buckwheat sourdoughs on brown rice and buckwheat batter and bread, European Food Research and Technology, 2014, 238, 6, 979

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    Norah O'Shea, Elke Arendt, Eimear Gallagher, State of the Art in Gluten-Free Research, Journal of Food Science, 2014, 79, 6
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    María E Matos, Cristina M Rosell, Understanding gluten-free dough for reaching breads with physical quality and nutritional balance, Journal of the Science of Food and Agriculture, 2014, 94, 11