Gluten-Free Bread Enriched with Vegetable Flours

"Gluten-Free Bread Enriched with Vegetable Flours"
written by Maria A. Saccotelli, Sara Spinelli, Amalia Conte, Matteo A. Del Nobile,
published by Food and Nutrition Sciences, Vol.9 No.4, 2018

has been cited by the following article(s):

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[5]	Optimization of Weaning Food Developed From Sorghum Supplemented with Crayfish and Garden Egg Using Response Surface Methodology
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[6]	Fruit and Vegetable Based Ingredients in Gluten Free Breads
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[7]	In Vitro Bioactivities and Sensory Qualities of Gluten-Free Bread Made from Whole Millet and Natural Hydrocolloids Composite Flour
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[8]	Improving the Nutritional Values of Wheat and Rice Crackers by Using Cauliflowers
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[9]	Quality and bioaccessibility of antioxidants of bread enriched with naranjilla (solanum quitoense) fruit
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[10]	Fiber enrichment of sourdough bread by inulin rich Jerusalem artichoke powder
	Journal of Food …, 2021

[11]	Microalgae biomass as an additional ingredient of gluten-free bread: Dough rheology, texture quality and nutritional properties
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[12]	Descriptive and instrumental analysis of gluten free bread from green banana, pumpkin seed and cassava composite flours
	International Journal of Food Science and Nutrition, 2020

[13]	Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products
	2019

[14]	Yenebilir ve Tıbbi Mantarların Gıda Ürünlerinde Kullanım Potansiyeli
	Mantar Dergisi, 2019

[15]	Complimenting Gluten Free Bakery Products with Dietary Fiber: Opportunities and Constraints
	Trends in Food Science & Technology, 2018

[1]	Grifola frondosa as a natural additive enhancing antioxidant activity and nutritional value in glutenfree bread Scientific Reports, 2026 DOI:10.1038/s41598-026-40938-0

[2]	A Review on Healthier Bread Making: Focusing on the Underlying Mechanisms for Decreasing Glycemic Index Food Reviews International, 2025 DOI:10.1080/87559129.2025.2450046

[3]	In vitro glycemic index, antioxidant capacity, and sensorial properties of breads enriched with broccoli sprouts Nutrition & Food Science, 2025 DOI:10.1108/NFS-09-2024-0293

[4]	Acceptability of veggie bread among Lebanese adults Frontiers in Public Health, 2025 DOI:10.3389/fpubh.2025.1573593

[5]	Sustainable food production Agrociencia Uruguay, 2025 DOI:10.31285/AGRO.29.1598

[6]	Gluten-free Bread Technology 2021 DOI:10.1007/978-3-030-73898-3_11

[7]	Quality and bioaccessibility of antioxidants of bread enriched with naranjilla (solanum quitoense) fruit Nutrition & Food Science , 2021 DOI:10.1108/NFS-11-2020-0430

[8]	Fiber enrichment of sourdough bread by inulin rich Jerusalem artichoke powder Journal of Food Processing and Preservation, 2021 DOI:10.1111/jfpp.15928

[9]	Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints Trends in Food Science & Technology, 2019 DOI:10.1016/j.tifs.2018.11.011

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