Enhancing the quality of rice-based gluten-free bread using sourdoughs fermented with Lactobacillus fermentum and Lactobacillus plantarum by Sedigheh Seyedahmadi, Mehdi Gharekhani, Sepideh Tariverdi, Hamid Bakhshabadi

Subjects: “…Gluten-free bread…”
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The Influence of Oat β-Glucans of Different Molar Mass on the Properties of Gluten-Free Bread by Angelika Bieniek, Krzysztof Buksa

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Influence of internal printing pattern and infill on morphological and dimensional properties of gluten-free bread manufactured by 3D printing by Carmen Molina-Montero, Adrian Matas, Marta Igual, Javier Martínez-Monzó, Purificación García-Segovia

Subjects: “…Gluten-free bread…”
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Chalk Yeasts Cause Gluten-Free Bread Spoilage by Michela Pellegrini, Lucilla Iacumin, Francesca Coppola, Federica Barbieri, Chiara Montanari, Fausto Gardini, Giuseppe Comi

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Formulation of gluten-free bread using psyllium husk and chia seed seen from physical and sensory characteristics by Monika Rahardjo, Monang Sihombing

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Key quality dimensions for gluten-free bread perceived by general and non-gluten consumers: A case study with apple pomace and flaxseed by Leire Cantero-Ruiz de Eguino, Jesús Salmerón, Monica Ojeda, Francisco José Perez-Elortondo, Iñaki Etaio, Edurne Simón, Jonatan Miranda, Olaia Martinez

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THE EFFECT OF HEMP PRЕSS CAKE FLOUR ON FATTY ACIDS COMPOSITION AND MICROBIOLOGICAL QUALITY OF GLUTEN FREE BREAD by GJORE NAKOV, NATALIJA ATANASOVA-PANCEVSKA, SILVIYA IVANOVA, MARIA NIKOLOVA, IVAN DIMOV, MARKO JUKIĆ, JASMINA LUKINAC

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Development of technological solutions to increase the biological value of gluten-free bread by N. A. Pankratyeva, O. S. Chechenikhina

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Gluten-Free Sourdough Based on Quinoa and Sorghum: Characterization and Applications in Breadmaking by Anca Lupu, Iuliana Banu, Leontina Grigore-Gurgu, Ina Vasilean, Iuliana Aprodu

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SUBSTANTIATION OF OPTIMIZED FORMULA AND TECHNOLOGICAL SCHEME OF OBTAINING GLUTEN-FREE BREAD WITH SEEDS MUNG BEAN AND CHIA by I. N. Pushmina, V. N. Orobinskaya, O. Ya. Kolman, I. S. Deibert

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Impact of camel milk incorporation on proximate nutritional composition and overall quality of rice and buckwheat-based gluten-free bread by Junaid Abid, Saleha Ahmed, Wajid Syed, Mahmood Basil A. Al-Rawi, Moluleki Maphosa

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Utilization of Carob Bean Pulp and Seeds in Preparing Functional CupCake and Tortilla Bread by Saad, A. Mahgoub

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Improving the technology of gluten-free bread from composite flour mixtures by A. I. Soloveva, D. A. Bragina, Yu. V. Ushakova, G. Y. Rysmukhambetova

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