articleTop 1% cited
Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations
Journal of Food Engineering · 2006 · Vol. 79(3) · pp. 1033–1047
Athina Lazaridou✉(Aristotle University of Thessaloniki)Denisa Eglantina Duță(Institute of Biochemistry)Μαρία Παπαγεωργίου(National Agricultural Research Foundation)Nastasia Belc(Institute of Biochemistry)Costas G. Βiliaderis(Aristotle University of Thessaloniki)
Food composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food BiotechnologyFood scienceRheologyPectinChemistryXanthan gumRheometryGluten freeGuar gumGlutenAbsorption of water
Funding
- Vlaamse regering
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References
PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENT
Journal of Biological Chemistry · 1951 · 317,666 citations
Recent advances in the formulation of gluten-free cereal-based products
Trends in Food Science & Technology · 2003 · 743 citations
Viscoelastic Properties of Polymers
Journal of The Electrochemical Society · 1961 · 13,470 citations
Crust and crumb characteristics of gluten free breads
Journal of Food Engineering · 2002 · 407 citations
Influence of hydrocolloids on dough rheology and bread quality
Food Hydrocolloids · 2001 · 847 citations
Different hydrocolloids as bread improvers and antistaling agents
Food Hydrocolloids · 2003 · 471 citations
Rheological methods in food process engineering
Trends in Food Science & Technology · 1993 · 1,733 citations
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