SEARCH

SEARCH BY CITATION

Cited in:

CrossRef

This article has been cited by:

  1. 1
    Hanne G. Masure, Ellen Fierens, Jan A. Delcour, Current and forward looking experimental approaches in gluten-free bread making research, Journal of Cereal Science, 2016, 67, 92

    CrossRef

  2. 2
    Francesca Scazzina, Margherita Dall’Asta, Nicoletta Pellegrini, Furio Brighenti, Glycaemic index of some commercial gluten-free foods, European Journal of Nutrition, 2015, 54, 6, 1021

    CrossRef

  3. 3
    Camino M. Mancebo, Miguel Ángel San Miguel, Mario M. Martínez, Manuel Gómez, Optimisation of rheological properties of gluten-free doughs with HPMC, psyllium and different levels of water, Journal of Cereal Science, 2015, 61, 8

    CrossRef

  4. 4
    Dana Elgeti, Mario Jekle, Thomas Becker, Strategies for the aeration of gluten-free bread – A review, Trends in Food Science & Technology, 2015, 46, 1, 75

    CrossRef

  5. 5
    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, 2015, 95, 4
  6. 6
    Eugenia Steffolani, Esther Hera, Gabriela Pérez, Manuel Gómez, Effect of Chia (Salvia hispanicaL) Addition on the Quality of Gluten-Free Bread, Journal of Food Quality, 2014, 37, 5
  7. 7
    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

    CrossRef

  8. 8
    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

    CrossRef

  9. You have free access to this content9
    Norah O'Shea, Elke Arendt, Eimear Gallagher, State of the Art in Gluten-Free Research, Journal of Food Science, 2014, 79, 6