Mathematical approach of structural and textural properties of gluten free bread enriched with carob flour

By K. Tsatsaragkou, S. Yiannopoulos, A. Kontogiorgi, E. Poulli, M. Krokida, I. Mandala. 2012

58 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/0a71853ef109ad0653db86a902a26164de3afda8

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In Food Science

1. Eftychia Pinakoulaki
2. Andreas Loullis

Citations in the corpus

• Carob as cocoa substitute: a review on composition, health benefits and food applications (2018, background): “Recently, carob germ flour has been outlined as an invaluable ingredient for the production of gluten-free products for people with celiac disease such as gluten-free bread [109, 110].”