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Academic Journal

Chemical and Sensory Properties of Black Rice Compared with Giza 177 Rice Cultivar.

Authors : Abouel-Yazeed, Ayman M.¹; Nassar, Mohamed A. A.²; Ebaid, Ragab A.³

Source: Alexandria Science Exchange Journal. Oct-Dec2019, Vol. 40 Issue 4, p574-584. 11p.

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Academic Journal

Effect of hydrocolloids on properties of dough and quality of gluten-free bread enriched with whey protein concentrate.

Authors : Chochkov, Rosen¹ ; Zlateva, Denka²; Dushkova, Mariya¹

Source: Ukrainian Food Journal. 2019, Vol. 8 Issue 3, p533-543. 11p.

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Academic Journal

Analysis of ingredient and nutritional labeling of commercially available gluten-free bread in Brazil.

Authors : Santos, Fernanda G.¹ (AUTHOR); Aguiar, Etiene V.¹ (AUTHOR); Capriles, Vanessa D.¹ (AUTHOR)

Source: International Journal of Food Sciences & Nutrition. Aug2019, Vol. 70 Issue 5, p562-569. 8p. 5 Charts.

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Academic Journal

ارزیابی ویژگی هاي عملکردي آرد ارزن به منظور استفاده در فرمولاسیون کوکی فاقد گلوتن بر پایه آرد برنج

Authors : فائزه کرمی¹; مهران اعلمی² ; علیرضا صادقی ماهونک²

Source: Journal of Food Science & Technology (2008-8787). 2019, Vol. 16 Issue 87, p1-15. 15p.

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Academic Journal

THE EFFECT OF BALANGU SHIRAZI (LALLEMANTIA ROYLEANA) GUM ON THE QUALITY OF GLUTEN-FREE PAN BREAD CONTAINING PRE-GELATINIZED SIMPLE CORN FLOUR WITH MICROWAVE.

Authors : Jalali, Mahdi¹; Sheikholeslami, Zahra² ; Elhamirad, Amir Hossein¹

Source: Carpathian Journal of Food Science & Technology. 2019, Vol. 11 Issue 2, p68-83. 16p.

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Academic Journal

تأثیر جایگزینی آرد برنج با شبه غله آمارانت و افزودن صمغ بومی دانه بر بهبود خصوصیات کمی و کیفی (Eruca sativa) منداب کیک بدون گلوتن

Authors : بهارك بهمنش¹; احمد پدرام نیا² ; سید حسین استیري²

Source: Journal of Food Science & Technology (2008-8787). 2019, Vol. 16 Issue 91, p45-56. 12p.

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Academic Journal

EFFECTS OF INNOVATIVE GLUTEN-FREE COATINGS ON QUALITY, SENSORY AND MICROBIAL PROPERTIES OF CHICKEN NUGGETS.

Authors : DAVARCIOGLU, E. S.¹ ; KOLSARICI, N.¹

Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2019, Vol. 31 Issue 2, p385-400. 16p.

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Academic Journal

EFFECTS OF INNOVATIVE GLUTEN-FREE COATINGS ON QUALITY, SENSORY AND MICROBIAL PROPERTIES OF CHICKEN NUGGETS.

Authors : DAVARCIOGLU, E. S.¹ ; KOLSARICI, N.¹

Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2019, Vol. 31 Issue 2, p385-400. 16p.

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Academic Journal

Effect of pH control during rice fermentation in preventing a gliadin P31-43 entrance in epithelial cells.

Authors : Gallo, Marianna^1,2 (AUTHOR); Nigro, Federica² (AUTHOR); Passannanti, Francesca¹ (AUTHOR)

Source: International Journal of Food Sciences & Nutrition. Dec2019, Vol. 70 Issue 8, p950-958. 9p. 4 Graphs.

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Academic Journal

بهینهسازي اثر غلظتهاي مختلف صمغ گزانتان، گوار و کربوکسیمتیلسلولز بر خصوصیات فیزیکوشیمایی، رئولوژیکی و ارگانولپتیکی بیسکویت بدون گلوتن بر پایه آرد برنج

Authors : سیده الهام موسوي کلجاهی¹ ; امیر باباییصدر²

Source: Journal of Food Science & Technology (2008-8787). Dec2019, Vol. 16 Issue 94, p39-50. 12p.

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