Influence of hydrocolloids on dough handling and technological properties of gluten-free breads

By Shabir Ahmad Mir, M. Shah, H. Naik, I. Zargar. 2016

161 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/4e94c4136b34a58a83eb403441bd2884ef77f63a

How researchers see this paper

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1. H. Bourekoua
2. L. Benatallah
3. A. Wójtowicz
4. G. Łysiak
5. M. Zidoune
6. A. Sujak
7. Renata Różyło

Citations in the corpus

• Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design (2018, background): “[37] reported that high transition temperatures could result from a high degree of Fig.”