Works matching DE "GLUTEN-free cooking"
Results: 36
Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts.
- Published in:
- 2018
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- Publication type:
- journal article
QUALITY CHARACTERISTICS AND STORAGE STABILITY OF GLUTEN-FREE CUPCAKES MADE OF BUCKWHEAT AND RICE FLOUR.
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- Carpathian Journal of Food Science & Technology, 2024, v. 16, n. 1, p. 62, doi. 10.34302/crpjfst/2024.16.1.6
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- Publication type:
- Article
Effect of the Procedure of the Sweet Lupine Powder as an Alternative to the Camel Meat on the Quality and Sensory Characteristics of the Manufactured Burgers.
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- Indian Journal of Public Health Research & Development, 2019, v. 10, n. 10, p. 1900, doi. 10.5958/0976-5506.2019.03123.1
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- Publication type:
- Article
Cake flour is not just any old white powder.
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- Teaching Science: The Journal of the Australian Science Teachers Association, 2014, v. 60, n. 1, p. 43
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- Publication type:
- Article
OAT RAW MATERIALS AND BAKERY PRODUCTS-AMINO ACID COMPOSITION AND CELIAC IMMUNOREACTIVITY.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 1, p. 89, doi. 10.17306/J.AFS.2016.1.9
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- Publication type:
- Article
Utilization of quinoa flour (Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties.
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- Food Science & Technology International, 2021, v. 27, n. 3, p. 242, doi. 10.1177/1082013220940092
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- Publication type:
- Article
Effect of hydrocolloids on cooking quality, protein and starch digestibility of ready-to-cook gluten free extruded product.
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- Agricultural Engineering International: CIGR Journal, 2014, v. 16, n. 2, p. 119
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- Publication type:
- Article
JPEN Journal Club 48. When Systematic Reviews Differ.
- Published in:
- 2020
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- Publication type:
- journal article
Freehand pedicle screw fixation: A safe recipe for dorsal, lumbar and sacral spine.
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- Pakistan Journal of Medical Sciences, 2019, v. 35, n. 3, p. 680, doi. 10.12669/pjms.35.3.981
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- Publication type:
- Article
Study of Making Gluten-Free Fettuccine from Taro Flour (Colocasia esculenta L. Schoot).
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- Jurnal Agroindustri Halal, 2024, v. 10, n. 2, p. 220, doi. 10.30997/jah.v10i2.10591
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- Publication type:
- Article
DEVELOPMENT OF THE RECIPE COMPOSITION OF GLUTEN-FREE FLOUR CONFECTIONERY PRODUCTS BASED ON CHICKPEA FLOUR.
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- Eastern-European Journal of Enterprise Technologies, 2022, v. 120, n. 11, p. 109, doi. 10.15587/1729-4061.2022.269397
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- Publication type:
- Article
AN ASSESSMENT OF THE POSSIBILITY OF USING PLANT DRINKS IN A GLUTEN-FREE BREAD RECIPE.
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- Zywnosc, 2022, v. 29, n. 2, p. 70, doi. 10.15193/zntj/2022/131/416
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- Publication type:
- Article
Recurrent reproductive failure and celiac genetic susceptibility, a leading role of gluten.
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- Frontiers in Immunology, 2024, p. 1, doi. 10.3389/fimmu.2024.1451552
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- Publication type:
- Article
Low calorie nutritious diet which attracts Health conscious people.
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- Pulse International, 2024, v. 25, n. 14, p. 1
- Publication type:
- Article
Impact of Cress Seed and Basil Gum and HPMC on Physicochemical and Textural Properties of Gluten-Free Bread.
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- Journal of Agricultural Science & Technology, 2023, v. 25, n. 1, p. 75, doi. 10.52547/jast.25.1.75
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- Publication type:
- Article
Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten-Free Breadmaking and Molecular Size of β-Glucans in the Fortified Breads.
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- Food & Bioprocess Technology, 2017, v. 10, n. 8, p. 1412, doi. 10.1007/s11947-017-1910-7
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- Publication type:
- Article
The importance of implementing a HACCP plan in food service operations and restaurants.
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- Lucrari Stiintifice: Seria Medicina Veterinara, 2019, v. 62, n. 4, p. 376
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- Publication type:
- Article
Development of gluten-free bread formulations containing whole chia flour with acceptable sensory properties.
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- Food Science & Nutrition, 2017, v. 5, n. 5, p. 1021, doi. 10.1002/fsn3.495
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- Publication type:
- Article
Safety evaluation of a β-amylase food enzyme obtained from wheat (Triticum spp.).
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- EFSA Journal, 2017, v. 15, n. 5, p. 1, doi. 10.2903/j.efsa.2017.4754
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- Publication type:
- Article
CME Quiz.
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- American Family Physician, 2021, v. 103, n. 12, p. 719
- Publication type:
- Article
Technological Use of Cassava and Passion Fruit Flours in Preparing Cookies.
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- Journal of Culinary Science & Technology, 2017, v. 15, n. 1, p. 54, doi. 10.1080/15428052.2016.1204971
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- Publication type:
- Article
Perfect recipes for obstetric anesthesia: Need of caution in the resource constraint environment.
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- Journal of Obstetric Anaesthesia & Critical Care, 2019, v. 9, n. 1, p. 7, doi. 10.4103/joacc.JOACC_14_19
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- Publication type:
- Article
Qualitative analysis of the Meals, Mindfulness, & Moving Forward (M<sup>3</sup>) lifestyle programme: Cultivating a 'safe space' to start on a 'new path' for youth with early episode psychosis.
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- Early Intervention in Psychiatry, 2021, v. 15, n. 1, p. 87, doi. 10.1111/eip.12913
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- Publication type:
- Article
Colorless Green Ideas.
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- Indiana Review, 2024, v. 46, n. 1, p. 164
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- Publication type:
- Article
Effect of whey protein and riceberry flour on quality and antioxidant activity under gastrointestinal transit of gluten-free cookies.
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- AIMS Agriculture & Food, 2020, v. 5, n. 3, p. 434, doi. 10.3934/agrfood.2020.3.434
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- Publication type:
- Article
Evolving Trends in Surgical Management of Breast Cancer: An Analysis of 30 Years of Practice Changing Papers.
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- Frontiers in Oncology, 2021, v. 11, p. 1, doi. 10.3389/fonc.2021.622621
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- Publication type:
- Article
Response surface methodology for optimization of gluten-free bread made with unripe banana flour.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 3, p. 1652, doi. 10.1007/s11694-019-00082-y
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- Publication type:
- Article
INVESTIGATION ON THE USE OF HEMP FLOUR IN COOKIE PRODUCTION.
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- Bulgarian Journal of Agricultural Science, 2017, v. 23, n. 4, p. 664
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- Publication type:
- Article
Multidisciplinary electronic protocol for collection of clinical and surgical data on chronic venous insufficiency.
- Published in:
- Jornal Vascular Brasileiro, 2020, v. 19, p. 1, doi. 10.1590/1677-5449.190127
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- Publication type:
- Article
Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach.
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- Polish Journal of Food & Nutrition Sciences, 2017, v. 67, n. 1, p. 25, doi. 10.1515/pjfns-2015-0047
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- Publication type:
- Article
Diet Map: Participatory Mapping Application for Specific Diets.
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- Abstracts of the ICA, 2023, v. 6, p. 1, doi. 10.5194/ica-abs-6-4-2023
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- Publication type:
- Article
Thermo-mechanical behaviour of dough and bread making properties of soryz flour.
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- Quality Assurance & Safety of Crops & Foods, 2019, v. 11, n. 7, p. 659, doi. 10.3920/QAS2018.1516
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- Publication type:
- Article
Optimisation of gluten-free tulumba dessert with buckwheat flour and potato starch.
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- Quality Assurance & Safety of Crops & Foods, 2016, v. 8, n. 1, p. 117, doi. 10.3920/QAS2015.0597
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- Publication type:
- Article
Production and characterisation of gluten-free chestnut sourdough breads.
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- Quality Assurance & Safety of Crops & Foods, 2016, v. 8, n. 3, p. 349, doi. 10.3920/QAS2014.0580
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- Publication type:
- Article
Investigating Bioaccessibility of Advanced Glycation Product Precursors in Gluten-Free Foods Using In Vitro Gastrointestinal System.
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- Medicina (1010660X), 2023, v. 59, n. 9, p. 1578, doi. 10.3390/medicina59091578
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- Publication type:
- Article
Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten-free bakery product.
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- European Food Research & Technology, 2018, v. 244, n. 9, p. 1595, doi. 10.1007/s00217-018-3072-x
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- Publication type:
- Article