Skip to content
DraconiticResearch
Search Sources API
197,768 studies31 sourcesUpdated 50 min ago
Peer-reviewedLicence not statedLWT - Food Science and Technology

Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies

  • Candela Paesani
  • Ángela Bravo-Núñez
  • Manuel Gómez
Open at sourcePDFDOICite

Related

  1. Influence of protein source on the characteristics of gluten-free layer cakes
    Marta Sahagún, Ángela Bravo-Núñez, Guillermo Báscones +1
    LWT - Food Science and TechnologyPeer-reviewedLicence not stated75 citedGeneral biologyNutritionHAL
  2. Effect of stabilized wholegrain maize flours on the quality characteristics of gluten-free layer cakes
    Candela Paesani, Ángela Bravo-Núñez, Manuel Gómez
    LWT - Food Science and TechnologyPeer-reviewedLicence not stated39 citedGeneral biologyNutritionHAL
  3. Effects of Grain Source and Emulsifier Supplementation of Reduced-Energy Diets on Performance, Slaughter Traits, Tibia Characteristics, Jejunal Histomorphology and Pancreatic Enzymes in Broilers.
    Osman Olgun, Yusuf Cufadar, Seyit Ahmet Gökmen +3
    Animals : an open access journal from MDPIPeer-reviewedCC BYFull textZoology & animal behaviourEurope PMC
  4. Molecular Characterization of Gene-Product Relationships in the Wheat Gluten Complex for Reduced Immunogenicity Wheat Development
    G. Gaganjeet, G. Saripalli, Z. T. Jones +4
    bioRxivPreprintAll rights reservedFull textGenetics & genomicsbioRxiv
  5. Development of a Low-cost Extrusion Multi-nozzle 3D Bioprinter for Complex Constructs
    K. Hyun, A. Müller, N. T. Rezaei +4
    bioRxivPreprintAll rights reservedFull textSystems & synthetic biologybioRxiv

Cite

BibTeXRIS
BibTeX
@article{paesani2026effect,
  title = {{Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies}},
  author = {Candela Paesani and Ángela Bravo-Núñez and Manuel Gómez},
  journal = {LWT - Food Science and Technology},
  year = {2026},
  month = sep,
  doi = {10.1016/j.lwt.2020.109931},
  url = {https://hal.inrae.fr/hal-05771308v1},
}
RIS
TY  - JOUR
TI  - Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies
AU  - Candela Paesani
AU  - Ángela Bravo-Núñez
AU  - Manuel Gómez
PY  - 2026
DA  - 2026/09/30
JO  - LWT - Food Science and Technology
DO  - 10.1016/j.lwt.2020.109931
UR  - https://hal.inrae.fr/hal-05771308v1
SN  - 0023-6438
SN  - 1096-1127
ER  -