Search Results - "Gluten-free Foods"

Tef: A tiny grain with enormous potential by Girija, A., Jifar, H., Jones, Christopher S., Yadav, R., Mur, L.

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Natural and modified food hydrocolloids as gluten replacement in baked foods: functional benefits by Irondi, E.A., Imam, Y.T., Ajani, E.O., Alamu, E.O.

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Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development by Dufour, Dominique, Rolland Sabaté, Agnès, Cordoba, Hansel A. Mina, Melendez, Jorge Luis Luna, Moreno Alzate, Jhon Larry, Pizzaro, Mónica, Guilois Dubois, Sophie, Sánchez, Teresa, Belalcázar, John Eiver, Morante, Nelson, Tran, Thierry, Moreno Santander, Martin A., Vélez Hernández, Gustavo Adolfo, Ceballos, German

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Rice flakes muesli: A novel nutrient-dense gluten-free breakfast cereal by Itagi, Hameeda Banu, Gupta, Nitesh, Ong, Glenn Vincent P., Pratap, Vipin, Roy, Priyabrata, Ramos-Castrosanto, A. R., Singh, Vivek Kumar, Tiozon, Rhowell Navarro Jr., Sreenivasulu, Nese

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Rice flakes muesli: A novel nutrient-dense gluten-free breakfast cereal by Itagi, Hameeda Banu, Gupta, Nitesh, Ong, Glenn Vincent, Pratap, Vipin, Roy, Priyabrata, Ramos-Castrosanto, Ana Rose, Singh, Vivek Kumar, Tiozon, Rhowell Navarro, Sreenivasulu, Nese

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Canary seed flour as a promising new ingredient for gluten-free cookies by Gozzi, Marta Sofía, Rosito, Pablo, Cisternas, M. Estefania, Fiorito, Romina, Játiva Gutiérrez, M. Paola, Ormando, Paula

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Biodisponibilidad potencial de hierro, calcio y zinc en galletitas, pastas y snacks comerciales libres de gluten by Binaghi, María Julieta, Ambrosi, Vanina A., López, Laura Beatriz

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