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Farinha extrusada de arroz como substituto de glúten na produção de pão de arroz.

• Authors : Clerici, Maria Teresa Pedrosa Silva¹; El-Dash, Ahmed A.¹

Subjects: *GLUTEN-free foods; *BREAD; *GLUTEN

• Source: Archivos Latinoamericanos de Nutrición. Sep2006, Vol. 56 Issue 3, p288-294. 7p.

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Expanding Opportunities.

• Authors : Frank, Paula

Subjects: GLUTEN-free diet; CELIAC disease; RICE flour

• Source: Prepared Foods; Oct2006, Vol. 175 Issue 10, p83-83, 1p

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flour power.

• Authors : Chappell, Mary Margaret

Subjects: *RICE flour; *BROWN rice; *BAKED products

• Source: Vegetarian Times. Jan2010, Issue 373, p46-46. 1p.

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Flour Power.

• Authors : Kadey, Matthew

Subjects: *FLOUR as food; *GLUTEN-free diet; *RICE flour

• Source: Natural Solutions. Mar2010, Issue 123, p44-46. 3p.

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Enrichment of gluten-free cakes with lupin ( Lupinus albus L.) or buckwheat ( Fagopyrum esculentum M.) flours.

• Authors : Levent, Hacer; Bilgiçli, Nermin

Subjects: GLUTEN-free foods; LUPINES; BUCKWHEAT flour

• Source: International Journal of Food Sciences & Nutrition; Nov2011, Vol. 62 Issue 7, p725-728, 4p

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Effect of structurally different microbial homoexopolysaccharides on the quality of gluten-free bread.

• Authors : Rühmkorf, Christine¹; Rübsam, Heinrich²; Becker, Thomas²

• Source: European Food Research & Technology. Jul2012, Vol. 235 Issue 1, p139-146. 8p.

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Physical Properties of Gluten-Free Donuts.

• Authors : Melito, Helen; Farkas, Brian E.

Subjects: DOUGHNUTS; GLUTEN-free foods; COMPARATIVE studies

• Source: Journal of Food Quality; Feb2013, Vol. 36 Issue 1, p32-40, 9p

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Buon appetito!

• Authors : Blackwell, Kelsey

Subjects: GLUTEN-free foods; LEGUMES; DRIED vegetables

• Source: Natural Foods Merchandiser; Aug2013, Vol. 34 Issue 8, p13-14, 2p, 2 Color Photographs

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Análise da composição físico-química e sensorial de bolos elaborados com farinha de arroz e de banana verde

• Authors : Sanguinetti, Mariana Garbarski; Silva, Vanuska Lima da

Subjects: Cake; Farinha; Composição de alimentos

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Comparação entre pães destinados a celíacos com diferentes farinhas e aditivos ; Comparison breads intended for celiacs with different flours and additives

• Authors : Camargo, Jessyca Rocha;

Subjects: Pão; Alimentos sem gluten; Doença celíaca

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