ArticleMolecules (Basel, Switzerland)2025
Functional and Rheological Properties of Gluten-Free Flour Blends from Brown
Article in Molecules (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
- Nutritional and Antioxidant Profile of BrownMolecules (Basel, Switzerland) · 2026Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The increasing prevalence of celiac disease and demand for nutritious gluten-free alternatives have driven interest in cereal-legume composite flours. This study examined the functional, rheological, and textural properties of gluten-free flour blends formulated from brown (red) teff (
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Registered trials
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