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Academic Journal

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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Academic Journal

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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Academic Journal

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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Academic Journal

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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Academic Journal

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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Academic Journal

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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Academic Journal

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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Academic Journal

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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Academic Journal

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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Academic Journal

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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