Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations

By L. Alvarez-Jubete, M. Auty, E. Arendt, E. Gallagher. 2009

289 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/6adedfa8769769281605c23d54d20a8e2c65be49

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. E. Arendt
2. E. Zannini

In Nutrition and Dietetics

1. E. Arendt
2. E. Zannini

Citations in the corpus

• Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts (2012, background): “[12] investigated the potential of quinoa and buck-”