Use of Selected Sourdough Strains of Lactobacillus for Removing Gluten and Enhancing the Nutritional Properties of Gluten-Free Bread

By Di Cagno Raffaella   Rizzello Carlo G.   De Angelis Maria   Cassone Angela   Giuliani Giammaria   Benedusi Anna   Limitone Antonio   Surico Rosalinda F.   Gobbetti Marco  

Journal of Food Protection, Vol. 71, Iss. 7, 2008-07 ,pp. : 1491-1495

International Association for Food Protection

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Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread

By Moore M.   Bello F.   Arendt E.  

European Food Research and Technology A, Vol. 226, Iss. 6, 2008-04 ,pp. : 1309-1316

Springer Publishing Company

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Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies

By Milde Laura  

Food and Bioprocess Technology, Vol. 5, Iss. 3, 2012-04 ,pp. : 888-896

Springer Publishing Company

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Evaluation of the nutritional quality of the lipid fraction of gluten-free biscuits

By Caponio Francesco   Summo Carmine   Clodoveo Maria   Pasqualone Antonella  

European Food Research and Technology A, Vol. 227, Iss. 1, 2008-05 ,pp. : 135-139

Springer Publishing Company

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Comparison of rheological, fermentative and baking properties of gluten-free dough formulations

By Pruska-Kędzior Anna   Kędzior Zenon   Gorący Mateusz   Pietrowska Katarzyna   Przybylska Anna   Spychalska Karolina  

European Food Research and Technology A, Vol. 227, Iss. 5, 2008-09 ,pp. : 1523-1536

Springer Publishing Company

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