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Food and Nutrition Sciences

Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Utilization of Different Hydrocolloid Combinations in Gluten-Free Bread Making"
written by Sofyan Maghaydah, Selma Abdul-Hussain, Radwan Ajo, Yousef Tawalbeh, Ola Alsaydali,
published by Food and Nutrition Sciences, Vol.4 No.5, 2013
has been cited by the following article(s):
  • Google Scholar
  • CrossRef
[1] Rationale for the formulation of fortified detox biscuits
2021
[2] Experimental use of food additives to accelerate the technological process of bakery production
2020
[3] Physical and sensory qualities of gluten-free muffin produced from composite rice-pumpkin flour.
2019
[4] Physical and sensory qualities of gluten-free muffin produced from composite rice-pumpkin flour
2019
[5] Hydrocolloids to The Effects of Gluten Free Bakery Products
2019
[6] Innovative approaches towards improved gluten-free bread properties
2019
[7] Pengaruh Metode Pengovenan Dan Penggunaan Telur Terhadap Karakteristik Fisik Bolu Dari Pasta Ubi Kayu (Manihot Esculenta Crantz)
2019
[8] Effect of gum tragacanth on the physicochemical, textural and sensory properties of corn-based gluten-free bread
2018
[9] Influence of sweet almond protein concentrate and xanthan gum on physic-chemical and textural properties of dough and rice cakes
2017
[10] Production of Pre-Baked Gluten–Free Steamed White Toast for Celiac Disease.
Egyptian J. of Nutrition, 2017
[11] Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls
Food Science and Technology International, 2017
[12] تأثیر کنسانتره پروتئین بادام شیرین و صمغ زانتان بر ویژگی‌های فیزیکوشیمیایی و بافتی خمیر و کیک برنجی‎
2017
[13] Effect of egg and microwave baking on quality of rice-flour bread
2015
[14] FEASIBILITY OF USING ZEIN IN GLUTEN-FREE BAKING
2015
[15] Desenvolvimento de mixes de panificação isentos de glúten a partir de subprodutos alimentares
2014
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