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María J. Correa & Cristina Ferrero. (2015) A Comparative Study of Commercial Modified Celluloses as Bread Making Additives. International Journal of Food Properties 18:4, pages 849-861.
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Tanya Jeradechachai & Clifford Hall. (2023) Development of a gluten‐free bread with added heat‐treated yellow pea flour: Application of response surface methodology. Cereal Chemistry.
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Sepideh Moradi Marnilo, Mohammad Saeed Yarmand, Maryam Salami, Mohammad Amin Aliyari, Zahra Emam-Djomeh & Yasaman Sadat Mostafavi. (2023) Development of Gluten-Free Cake for Improving Textural and Sensory Characteristics with Chia Flour. Journal of Food Processing and Preservation 2023, pages 1-12.
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Chonnikarn Srikanlaya, Nantawan Therdthai, Pitiporn Ritthiruangdej & Weibiao Zhou. (2018) Effect of hydroxypropyl methylcellulose, whey protein concentrate and soy protein isolate enrichment on characteristics of gluten‐free rice dough and bread. International Journal of Food Science & Technology 53:7, pages 1760-1770.
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Chonnikarn Srikanlaya, Nantawan Therdthai, Pitiporn Ritthiruangdej & Weibiao Zhou. (2017) Effect of butter content and baking condition on characteristics of the gluten-free dough and bread. International Journal of Food Science & Technology 52:8, pages 1904-1913.
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Sun Ok Hwang, Ji Myoung Kim & Malshick Shin. (2017) Effects of Hydrocolloids on the Quality of Protein and Transglutaminase Added Gluten-free Rice Bread. Korean Journal of Food & Cookery Science 33:2, pages 198-208.
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Andrés F. Rocha Parra, Pablo D. Ribotta & Cristina Ferrero. (2015) Apple pomace in gluten-free formulations: effect on rheology and product quality. International Journal of Food Science & Technology 50:3, pages 682-690.
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Anchalee Srichamroen. (2014) Physical quality and in vitro starch digestibility of bread as affected by addition of extracted malva nut gum. LWT - Food Science and Technology 59:1, pages 486-494.
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Anna-Sophie Hager & Elke K. Arendt. (2013) Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat. Food Hydrocolloids 32:1, pages 195-203.
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Anna-Sophie Hager, Fabian Lauck, Emanuele Zannini & Elke K. Arendt. (2012) Development of gluten-free fresh egg pasta based on oat and teff flour. European Food Research and Technology 235:5, pages 861-871.
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Joo-Hee Kim, Mi-Ra Yoon & Mi-Young Kang. (2012) A Comparative Study of the Processing Aptitudes of the Muffins Produced by Rice Cultivars. Korean Journal of Food and Cookery Science 28:5, pages 541-547.
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