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Physical and Textural Properties of Gluten Free Biscuits Containing Rice Flour, Soya Flour and Buckwheat Flour.

• Authors : Gogoi, M.¹; Barooah, M. S.¹; Bordoloi, P. L.¹

Subjects: *SOY flour; *RICE flour; *BUCKWHEAT

• Source: Asian Journal of Dairy & Food Research. Sep2023, Vol. 42 Issue 3, p398-402. 5p.

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SENSORY AND PHYSICO-CHEMICAL EVALUATION OF GLUTEN-FREE CRUFFINS OBTAINED FROM ALMOND FLOUR AND RICE FLOUR.

• Authors : Stoin, Daniela¹; Poiana, Mariana-Atena¹; Jianu, Calin¹

• Source: Proceedings of the International Multidisciplinary Scientific GeoConference SGEM. 2022, Vol. 22, p285-292. 8p.

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تاثیر آرد لوبیای سویای جوانه زده و امواج فراصوت بر ویژگیهای فیزیکوشیمیایی و حسی کیک برنجی بدون گلوتن.

• Authors : زهرا زنگنه¹; آریو امامی فر² ; مصطفی کرمی¹

Subjects: *SOY flour; *RICE cakes; *RICE flour

• Source: Journal of Food Science & Technology (2008-8787). Mar2023, Vol. 19 Issue 133, p211-224. 14p.

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Determination of Regulated and Emerging Mycotoxins in Organic and Conventional Gluten-Free Flours by LC-MS/MS.

• Authors : Giannioti, Zoe^1,2 (AUTHOR); Albero, Beatriz³ (AUTHOR); Hernando, María Dolores³ (AUTHOR)

Subjects: *RICE flour; *MYCOTOXINS; *FLOUR

• Source: Toxins. Feb2023, Vol. 15 Issue 2, p155. 12p.

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Effect of Utilizing of Quinoa, Rice and Corn Flours on Physicochemical Properties and Sensory Characteristics of Gluten Free Cupcake.

• Authors : Eman, G. Y. Emam¹ ; Mohamed, K. Morsy¹; Abd El Salam, Amira M. A.²

Subjects: *QUINOA; *RICE flour; *CORN flour

• Source: Annals of Agricultural Science Moshtohor. 2023, Vol. 61 Issue 1, p119-126. 8p.

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Effect of hydroxypropyl methylcellulose, protein and fat on predicted glycemic index and antioxidant property of gluten‐free bread from rice flour.

• Authors : Srikanlaya, Chonnikarn¹ (AUTHOR); Zhou, Weibiao² (AUTHOR) ; Therdthai, Nantawan³ (AUTHOR)

Subjects: *RICE flour; *GLUTEN; *METHYLCELLULOSE

• Source: Journal of Food Processing & Preservation. Nov2022, Vol. 46 Issue 11, p1-10. 10p.

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Evaluation of chemical composition and cooking properties of Turkish type gluten-free rice couscous.

• Authors : Aydin, Emine¹

Subjects: *COUSCOUS; *PHYTIC acid; *DIETARY fats

• Source: Czech Journal of Food Sciences. 2022, Vol. 40 Issue 6, p427-437. 11p.

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Employing statistical approach to explore the possibility of replacing wheat flour with rice flour for development of gluten‐free Indian flatbread‐ is full replacement possible?

• Authors : Ayaz, Qudsiya¹ (AUTHOR) ; Naik, Haroon Rashid¹ (AUTHOR); Jan, Nusrat¹ (AUTHOR)

Subjects: *RICE flour; *FLOUR; *DIETARY proteinsINDIA

• Source: Journal of Food Processing & Preservation. Jun2022, Vol. 46 Issue 6, p1-15. 15p.

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Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics.

• Authors : Beltrão Martins, Rita^1,2 (AUTHOR); Garzón, Raquel¹ (AUTHOR) ; Peres, José Alcides³ (AUTHOR)

Subjects: *BREAD; *FLOUR; *RICE flour

• Source: European Food Research & Technology. Jun2022, Vol. 248 Issue 6, p1691-1702. 12p.

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QUALITY EVALUATION AND TECHNO-ECONOMIC FEASIBILITY STUDY OF GLUTEN FREE BREAD PREPARED WITH BUCKWHEAT (FAGOPYRUM ESCULENTUM MOENCH) AND PEARL MILLET(PENNISETUM GLAUCUM).

• Authors : Bhaskarrao, Kulkarni Dhanashri¹ ; Kashiram, Sakhale Bhagwan²; W., Deshpande Hemant³

Subjects: *BUCKWHEAT; *PEARL millet; *GLUTEN

• Source: Annals: Food Science & Technology. 2022, Vol. 23 Issue 2, p134-142. 9p.

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