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Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products.
Annu Rev Food Sci Technol. 2017 Feb 28;8:75-96. doi: 10.1146/annurev-food-030216-030045. Epub 2017 Jan 4.
Annu Rev Food Sci Technol. 2017.
PMID: 28068489
Review.
Correlation analysis of protein quality characteristics with gluten-free bread properties.
Horstmann SW, Foschia M, Arendt EK.
Horstmann SW, et al.
Food Funct. 2017 Jul 19;8(7):2465-2474. doi: 10.1039/c7fo00415j.
Food Funct. 2017.
PMID: 28627579
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Starch Characteristics Linked to Gluten-Free Products.
Horstmann SW, Lynch KM, Arendt EK.
Horstmann SW, et al.
Foods. 2017 Apr 6;6(4):29. doi: 10.3390/foods6040029.
Foods. 2017.
PMID: 28383504
Free PMC article.
Review.
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Nutritional therapy - Facing the gap between coeliac disease and gluten-free food.
Foschia M, Horstmann S, Arendt EK, Zannini E.
Foschia M, et al.
Int J Food Microbiol. 2016 Dec 19;239:113-124. doi: 10.1016/j.ijfoodmicro.2016.06.014. Epub 2016 Jun 15.
Int J Food Microbiol. 2016.
PMID: 27321352
Review.
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Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads.
Horstmann SW, Belz MC, Heitmann M, Zannini E, Arendt EK.
Horstmann SW, et al.
Foods. 2016 Apr 21;5(2):30. doi: 10.3390/foods5020030.
Foods. 2016.
PMID: 28231125
Free PMC article.
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