ArticleFoods (Basel, Switzerland)2020
Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- Dietary Fiber and Processing Interventions for Enhanced Batters and Final Baked Products: A Review.International journal of food science · 2026Review
- Evaluation of Plant-Based Milks in Vegan Muffins: Functional, Structural, Rheological and Nutritional Characterization.Foods (Basel, Switzerland) · 2025Article
- Evaluation of Plant-Based Egg Substitutes in Vegan Muffins: Functional, Structural, and Nutritional Characterization.Foods (Basel, Switzerland) · 2025Article
- Exploring College Students' Acceptance of and Behavioral Intentions Toward Different Sorghum-Based Foods.Foods (Basel, Switzerland) · 2025Article
- The bioaccessibility of phenolic compounds, nutritional quality, and textural properties of gluten-free muffins enriched with artichoke leaves and green lentil protein isolate.Journal of food science · 2025Article
- Quality Properties of Bakery Products and Pasta Containing Spent Coffee Grounds (SCGs): A Review.Foods (Basel, Switzerland) · 2024Review
- Nutritional composition,Food chemistry: X · 2024Article
- Physicochemical Properties and Structure Changes of Food Products during Processing.Foods (Basel, Switzerland) · 2022Article
- The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile.Insects · 2022Article
- Analysis of Fatty Acids, Amino Acids and Volatile Profile of Apple By-Products by Gas Chromatography-Mass Spectrometry.Molecules (Basel, Switzerland) · 2022Article
- Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects.Plants (Basel, Switzerland) · 2021Article
- Effects of Malic Acid and Sucrose on the Fermentation Parameters, CNCPS Nitrogen Fractions, and Bacterial Community ofMicroorganisms · 2021Article
- Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat.Foods (Basel, Switzerland) · 2021Article
- Effect ofFoods (Basel, Switzerland) · 2021Article
- Effects of Delayed Harvest and Additives on Fermentation Quality and Bacterial Community of Corn Stalk Silage.Frontiers in microbiology · 2021Article
- Effect of Rice Flour Fermentation withFoods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Gluten free products available on the market have a low textural quality associated with high crumbly structure, low-flavor, aroma, poor mouthfeel, less appearance, in comparison with the conventional final baked products. The aim of this study was to assess the influence of rice sourdough fermented with
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Registered trials
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