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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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بهبود کیفیت کیک بدون گلوتن با استفاده از آرد برنج قهوه اي و سفید و صمغ هاي اسفرزه، فارسی و قدومه شیرازي.

• Authors : نغمه علائی بخش¹; علیرضا فرجی² ; فریبا نقی پور³

Subjects: *BROWN rice; *RICE flour; *NUTRITIONAL value

• Source: Journal of Food Science & Technology (2008-8787). Oct2022, Vol. 19 Issue 128, p69-82. 14p.

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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

Subjects: *CARBOXYMETHYLCELLULOSE; *XANTHAN gum; *GUAR gum

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

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Passion fruit shell flour and rice blends processed into fiber-rich expanded extrudates.

• Authors : Alves, Priscila Leal da Silva¹; Berrios, Jose D. J.² ; Pan, James²

Subjects: *PASSION fruit products; *RICE yields; *RICE flour

• Source: CyTA: Journal of Food. Dec2018, Vol. 16 Issue 1, p901-908. 8p.

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Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour.

• Authors : Delarca Ruiz, Franklin; Aleman, Ricardo S.; Kazemzadeh Pournaki, Shirin

Subjects: RICE flour; BREAD; BROWN riceHONDURAS

• Source: Foods; Jun2023, Vol. 12 Issue 11, p2132, 11p

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Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks.

• Authors : Aussanasuwannakul, Aunchalee; Teangpook, Chowladda; Treesuwan, Witcha

Subjects: SOYMILK; FLOUR; MUNG bean

• Source: Foods; Oct2022, Vol. 11 Issue 19, p2967, 20p

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Evaluation of the Amount of CO2 in the Fermentation of Gluten Free Dough with Potato and Sauerkraut Juice

• Authors : Maria Lidia IANCU

Subjects: gluten free; fermentation; sauerkraut juice

• Source: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 78, Iss 1, Pp 41-47 (2021)

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Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization.

• Authors : Di Cairano, Maria; Condelli, Nicola; Caruso, Marisa Carmela

Subjects: GLYCEMIC index; BISCUITS; FLOUR

• Source: Food & Bioprocess Technology; Aug2021, Vol. 14 Issue 8, p1490-1502, 13p

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Exploring the potential of arabinoxylan as structuring agent in model systems for gluten-free yeast-leavened breads

• Authors : Espinosa Ramírez, Johanan; Garzón, Raquel; Serna Saldivar, Sergio O. ...

Subjects: Gluten free; Bread; Arabinoxylans

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Development of Sweet Potato Flour Based High Protein and Low Calorie Gluten Free Cookies.

• Authors : GIRI, NAMRATA A.; SAKHALE, B. K.

Subjects: SWEET potatoes; WHEY protein concentrates; NONNUTRITIVE sweeteners

• Source: Current Research in Nutrition & Food Science; Aug2019, Vol. 7 Issue 2, p427-435, 9p

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