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The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten‐free pancake.

• Authors : Maghsoud, Maryam¹ (AUTHOR); Heshmati, Ali¹ (AUTHOR) ; Taheri, Mehdi¹ (AUTHOR)

Subjects: *CARBOXYMETHYLCELLULOSE; *STARCH; *GLUTEN-free foods

• Source: Food Science & Nutrition. Feb2024, Vol. 12 Issue 2, p1304-1317. 14p.

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Valorization of kidney bean (Phaseolus vulgaris L.) pod powder: Multifactorial optimization of gluten‐free cake.

• Authors : Dadalı, Ceyda¹ (AUTHOR)

Subjects: *COMMON bean; *KIDNEY bean; *CAKE

• Source: Food Science & Nutrition. Feb2024, Vol. 12 Issue 2, p997-1005. 9p.

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The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake.

• Authors : Ghaemi, Parastoo¹ (AUTHOR); Arabshahi-Delouee, Saeedeh¹ (AUTHOR); Aalami, Mehran² (AUTHOR)

Subjects: *RICE flour; *WHEY protein concentrates; *GLUTEN-free foods

• Source: Journal of Food Processing & Preservation. 2/2/2024, p1-11. 11p.

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Investigation on replacing egg with soy flour and Psyllium seed gum in gluten-free rice cake.

• Authors : Yeganeh, Paniz¹; Emamifar, Aryou² ; Karami, Mostafa²

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

• Source: Journal of Food Science & Technology (2008-8787). Jan2024, Vol. 20 Issue 143, p62-77. 16p.

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PHYSICO CHEMICAL NUTRITIONAL AND SENSORY PROPERTIES OF CAKE BASED ON BROKEN RICE AND SWEET POTATO COMPOSITE FLOUR.

• Authors : Abdel Ati, Enas M. E.¹ ; Al-Nashwy, A. A-E.¹; Abu Al-Maati, S. M.¹

Subjects: *SWEET potatoes; *CAKE; *RICE flour

• Source: Zagazig Journal of Agricultural Research. Nov/Dec2023, Vol. 50 Issue 6, p893-912. 20p.

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Development of Gluten-Free Cake for Improving Textural and Sensory Characteristics with Chia Flour.

• Authors : Marnilo, Sepideh Moradi¹ (AUTHOR); Yarmand, Mohammad Saeed¹ (AUTHOR); Salami, Maryam¹ (AUTHOR)

Subjects: *RICE flour; *FLOUR; *SWEET potatoes

• Source: Journal of Food Processing & Preservation. 8/24/2023, p1-12. 12p.

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Preparation and quality characteristics of gluten-free sponge cake using alfalfa seed (Medicago sativa L.) flour.

• Authors : Sarmasti, Maryam¹; Mojani-Qomi, Mansooreh Sadat^1,2 ; Zolfaghari, Mahbobeh Sadat¹

Subjects: *BAKED products; *CORN flour; *RICE flour

• Source: Journal of Food & Bioprocess Engineering. Jun2023, Vol. 6 Issue 1, p43-48. 6p.

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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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Proximate composition and sensory attributes of gluten-free pasta made from jackfruit seeds.

• Authors : Thatsanasuwan, Natthaphon¹; Duangjai, Acharaporn²; Suttirak, Pannatat¹

Subjects: *RICE flour; *FLOUR; *GLUTEN-free foods

• Source: Functional Foods in Health & Disease. Jan2023, Vol. 13 Issue 1, p11-21. 11p.

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Obtaining and characterization of olive (Olea europaea L.) pomace flour: An investigation on its applicability in gluten‐free cake formulations added with xanthan.

• Authors : Balbinot Filho, Clóvis A.¹ (AUTHOR); Teixeira, Renata F.¹ (AUTHOR); Azevedo, Miriane L.¹ (AUTHOR)

Subjects: *CAKE; *OLIVE; *XANTHAN gum

• Source: Journal of Food Processing & Preservation. Nov2022, Vol. 46 Issue 11, p1-12. 12p.

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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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Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties.

• Authors : Tomić, Jelena¹ ; Škrobot, Dubravka¹; Popović, Ljiljana²

Subjects: *PUMPKIN seeds; *FLOUR; *CAKE

• Source: Food Technology & Biotechnology. Oct-Dec2022, Vol. 60 Issue 4, p488-498. 11p.

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Physicochemical characteristics and functional properties of Caryota urens flour and formulated gluten‐free crackers.

• Authors : Ranaweera, R. M. Kasun Sanjeewa¹ (AUTHOR); Gunathilake, K. D. Prasanna Priyantha¹ (AUTHOR)

Subjects: *FLOUR; *RICE flour; *CRACKERS

• Source: Journal of Food Processing & Preservation. Jul2022, Vol. 46 Issue 7, p1-9. 9p.

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Evaluation of the substitution of common flours for gluten‐free flours in cookies.

• Authors : de Castro, Geovana Teixeira¹ (AUTHOR); Tridapalli, Luiza Pelinson¹ (AUTHOR); Fernandes, Angélica Maria Delovo¹ (AUTHOR)

Subjects: *COOKIES; *FLOUR; *RICE flour

• Source: Journal of Food Processing & Preservation. Feb2022, Vol. 46 Issue 2, p1-10. 10p.

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بررسی اثر شیرین بیان بر خواص فیزیکوشیمیایی و حسی کوکی بدون گلوتن حاوي آرد ارزن و سویا.

• Authors : الهه خسروي¹ ; علیرضا مسعود نیا²; سیده فاطمه ضیاضی³

Subjects: *LICORICE (Plant); *RICE flour; *CELIAC disease

• Source: Journal of Food Science & Technology (2008-8787). Sep2021, Vol. 18 Issue 115, p37-47. 11p.

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Residual characteristics of etofenprox in the processing stages of rice cakes and cookies.

• Authors : Lee, HyeSu¹ (AUTHOR); Im, Moo-Hyeog¹ (AUTHOR)

Subjects: *CAKE; *COOKIES; *RICE processing

• Source: PLoS ONE. 8/6/2021, Vol. 16 Issue 8, p1-12. 12p.

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High Protein Rice Flour in the Development of Gluten-Free Bread.

• Authors : Paz, Gabriella M.¹ (AUTHOR); King, Joan M.¹ (AUTHOR) ; Prinyawiwatkul, Witoon¹ (AUTHOR)

Subjects: *BREAD; *RICE flour; *RICE

• Source: Journal of Culinary Science & Technology. 2021, Vol. 19 Issue 4, p315-330. 16p.

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DIETA SIN GLUTEN: EXPECTATIVA Y REALIDAD.

• Authors : Calle, Jehannara^1,2

Subjects: *NUTRITIONALLY induced diseases; *BAKED products; *GLUTEN-free diet

• Source: Ciencia y Tecnologia de los Alimentos. may-ago2022, Vol. 32 Issue 2, p60-62. 3p.

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Effect of Rice and Chickpea Flours on Physical, Textural, and Sensorial Properties of Pregelatinized Maize Starch Cake.

• Authors : Boz, Hüseyin¹ (AUTHOR)

• Source: Starch / Staerke. May2021, Vol. 73 Issue 5/6, p1-5. 5p.

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Characteristics of gluten‐free rice batter and baked cake made from the flour of heat‐moisture‐treated paddy of pigmented rice.

• Authors : Pathaw, P. Mariadon Shanlang¹ (AUTHOR); Mahanta, Charu Lata¹ (AUTHOR) ; Bhattacharya, Suvendu¹ (AUTHOR)

Subjects: *RICE flour; *GLUTEN-free foods; *PADDY fields

• Source: Journal of Food Processing & Preservation. Mar2021, Vol. 45 Issue 3, p1-9. 9p.

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Physicochemical and sensory quality of gluten‐free cakes supplemented with grape seed, pomegranate seed, poppy seed, flaxseed, and turmeric.

• Authors : Levent, Hacer¹ (AUTHOR) ; Sayaslan, Abdulvahit² (AUTHOR); Yeşil, Saliha² (AUTHOR)

Subjects: *OPIUM poppy; *GLUTEN-free foods; *GRAPE seeds

• Source: Journal of Food Processing & Preservation. Feb2021, Vol. 45 Issue 2, p1-10. 10p.

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Whole‐grain sorghum, orange pomace, and whey blends as a novel gluten‐free pregelatinized ingredient: Assessment of physicochemical and pasting properties (sorghum‐based pregelatinized flour).

• Authors : Alves Cayres, Caroline¹ (AUTHOR) ; Luis Ramírez Ascheri, José² (AUTHOR); Antonieta Peixoto Gimenes Couto, Maria³ (AUTHOR)

Subjects: *GLUTEN-free foods; *SORGHUM; *FLOUR

• Source: Journal of Food Processing & Preservation. Jan2021, Vol. 45 Issue 1, p1-14. 14p.

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Acorn flour properties depending on the production method and laboratory baking test results: A review.

• Authors : Szabłowska, Emilia¹ (AUTHOR) ; Tańska, Małgorzata² (AUTHOR)

Subjects: *ACORNS; *PRODUCTION methods; *GLUTEN-free foods

• Source: Comprehensive Reviews in Food Science & Food Safety. Jan2021, Vol. 20 Issue 1, p980-1008. 29p.

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IMPACT OF TEMPEH FLOUR SUPPLEMENTATION ON THE PROPERTIES OF NON-GLUTEN PASTA PRODUCT.

• Authors : Sholichah E.¹ ; Indrianti N.¹; Yulianti L. E.¹

Subjects: *PASTA products; *GLUTEN-free foods; *RICE flour

• Source: African Journal of Food, Agriculture, Nutrition & Development. Dec2020, Vol. 20 Issue 7, p16905-16921. 17p.

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Effects of different proteins on the rheological properties of rice batter and characteristics of fermented rice cakes.

• Authors : Meng, Ling‐Wei¹ (AUTHOR); Kim, Sang Moo^2,3 (AUTHOR)

Subjects: *RICE flour; *WHEY protein concentrates; *GLUTEN-free foods

• Source: Journal of Food Processing & Preservation. Nov2020, Vol. 44 Issue 11, p1-11. 11p.

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