Recent advances in gluten-free baking and the current status of oats

By E. Hüttner, E. Arendt. 2010

97 citations recorded by the source corpus.

Subfields: Gastroenterology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/02f3986253f186d67ffa8d0ae569de77da956d9a

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In Nutrition and Dietetics

1. John R. N. Taylor
2. K. Duodu
3. P. Belton
4. T. Beta

Citations in the corpus

• A review on Oat (Avena sativa L.) as a dual-purpose crop (2014, background): “Inclusion of oats in the gluten free diet is advantageous, since oats are a good source of dietary fiber and of several and minerals (Huttner and Arendt, 2010).”
• Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality (2014, background): “This is indeed the case (Hager et al., 2012b; Houben et al., 2012; Huttner and Arendt, 2010; Zannini et al., 2012) and the main technological problem faced in wheat gluten replacement is that any addition of a flour from a non-wheat source results in a reduction in product quality.”