Auswahl der wissenschaftlichen Literatur zum Thema „Gluten-free diet – Recipes“
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Zeitschriftenartikel zum Thema "Gluten-free diet – Recipes"
Urubkov, Sergey, Svetlana Khovanskaya, Ekaterina Pyrieva, Olga Georgieva und Stanislav Smirnov. „Gluten-Free Dry Mixtures with Rice and Amaranth for Children over Three Years Old with Gluten Intolerance“. Food Industry 5, Nr. 1 (17.03.2020): 23–31. http://dx.doi.org/10.29141/2500-1922-2020-5-1-3.
Der volle Inhalt der QuelleLisovska, Tetiana, und Joanna Harasym. „3D Printing Progress in Gluten-Free Food—Clustering Analysis of Advantages and Obstacles“. Applied Sciences 13, Nr. 22 (15.11.2023): 12362. http://dx.doi.org/10.3390/app132212362.
Der volle Inhalt der QuelleSvidlo, Karyna, Tatiana Gavrish, Olga Danylenko und Serhii Krasovkyi. „Flour-free Gluten-free Compositions Influence on Qualitative Indicators of Cookies from Biscuits Dough“. Restaurant and hotel consulting. Innovations 4, Nr. 1 (22.06.2021): 122–36. http://dx.doi.org/10.31866/2616-7468.4.1.2021.234834.
Der volle Inhalt der QuelleЕгорова, Елена, Elena Egorova, Ирина Резниченко und Irina Reznichenko. „Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes“. Food Processing: Techniques and Technology 48, Nr. 2 (10.01.2019): 36–45. http://dx.doi.org/10.21603/2074-9414-2018-2-36-45.
Der volle Inhalt der QuelleMonzani, Alice, Elena Lionetti, Enrico Felici, Lucia Fransos, Danila Azzolina, Ivana Rabbone und Carlo Catassi. „Adherence to the Gluten-Free Diet during the Lockdown for COVID-19 Pandemic: A Web-Based Survey of Italian Subjects with Celiac Disease“. Nutrients 12, Nr. 11 (12.11.2020): 3467. http://dx.doi.org/10.3390/nu12113467.
Der volle Inhalt der QuellePetrenko, O. D., M. P. Hulich und L. S. Liubarska. „On the relevance of the introduction of gluten-free school meals“. Environment & Health, Nr. 2 (107) (Juni 2023): 48–55. http://dx.doi.org/10.32402/dovkil2023.02.048.
Der volle Inhalt der QuellePopov, V. G., N. G. Hajrullina und H. N. Sadykova. „Trends in the use of gluten-free flours in the production of functional products“. Proceedings of the Voronezh State University of Engineering Technologies 83, Nr. 1 (03.06.2021): 121–28. http://dx.doi.org/10.20914/2310-1202-2021-1-121-128.
Der volle Inhalt der QuelleYadav, Rishabh, Lal Bahadur Singh, Abhishek Patel, Manoj Kumar, Monu Kumar, Mohit Kumar Pandey, Shubham Yadav, Suneel Kumar und Shubham Singh. „A Review on Yield Gap Analysis of Millets in India“. International Journal of Plant & Soil Science 35, Nr. 18 (07.08.2023): 1800–1804. http://dx.doi.org/10.9734/ijpss/2023/v35i183462.
Der volle Inhalt der QuelleDevi, Suman. „Nutritional Properties and Utilization of Cowpea Seeds, Leaves and Their Health Benefits“. Journal of Advanced Research in Food Science and Nutrition 03, Nr. 02 (23.12.2020): 1–4. http://dx.doi.org/10.24321/2582.3892.202008.
Der volle Inhalt der QuelleSingh, Poornima, und Ritu Dubey. „Coconut Milk Benefit Human Body“. International Journal of Advances in Agricultural Science and Technology 9, Nr. 5 (30.05.2022): 6–13. http://dx.doi.org/10.47856/ijaast.2022.v09i05.002.
Der volle Inhalt der QuelleDissertationen zum Thema "Gluten-free diet – Recipes"
Hongu, Nobuko, Kiah J. Farr und Patrick J. Gallaway. „GLUTEN-FREE DIET: IS THIS DIET FOR YOU?“ College of Agriculture, University of Arizona (Tucson, AZ), 2016. http://hdl.handle.net/10150/625428.
Der volle Inhalt der QuelleWith the growing popularity of the gluten-free diet, there are many misconceptions surrounding gluten, carbohydrates, celiac disease, and gluten-sensitivity. This article explains the definitions of and differences between celiac disease, gluten-sensitivity, and other gluten-related conditions. The article also addresses the risks of adopting a gluten-free diet without a medical necessity to do so. Lastly, the article provides a healthy gluten-free recipe.
Bücher zum Thema "Gluten-free diet – Recipes"
Warner, Gini. The gluten-free edge: Get skinny the gluten-free way! Avon, Mass: Adams Media, 2011.
Den vollen Inhalt der Quelle findenO'Toole, William. Gluten free. Ballyvolane, Co. Cork]: [William O'Toole], 2005.
Den vollen Inhalt der Quelle findenBrown, Ruby M. Gluten-free cooking: More than 150 gluten-free recipes. Laguna Beach, CA: Basic Health Publications, 2007.
Den vollen Inhalt der Quelle findenSarros, Connie. Wheat-free, gluten-free reduced calorie cookbook. Chicago: Contemporary Books, 2004.
Den vollen Inhalt der Quelle findenMallorca, Jacqueline. Simply gluten-free. New York: Morrow, 2007.
Den vollen Inhalt der Quelle findenGreer, Rita. Gluten-free cooking. 3. Aufl. Wellingborough: Thorsons, 1989.
Den vollen Inhalt der Quelle findenBlair, Louise. 200 gluten-free recipes. London: Hamlyn, 2011.
Den vollen Inhalt der Quelle findenPocius, Marilyn. Gluten-free recipes: Dairy- free recipes : Allergy-free recipes. Lincolnwood, Ill: Publications International, 2013.
Den vollen Inhalt der Quelle findenCostain, Lyndel. Gluten-free cooking. London: Pyramid, 2008.
Den vollen Inhalt der Quelle findenCostain, Lyndel. Gluten-free cooking. London: Hamlyn, a division of Octopus Publishing Group Ltd., 2010.
Den vollen Inhalt der Quelle findenBuchteile zum Thema "Gluten-free diet – Recipes"
V.R Gayathri, Ch. „DEVELOPMENT OF FOXTAIL MILLET BREAD WITH HONEY POWDER“. In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 4, 257–68. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag4p2ch11.
Der volle Inhalt der QuelleKonferenzberichte zum Thema "Gluten-free diet – Recipes"
Tabunșcic, Olga, Valentina Calmas und Svetlana Fedorciucova. „Research on the development of recipes for noodles from non breadable chickpea flour for people with gluten intolerance“. In 26th International Scientific Conference “Competitiveness and Innovation in the Knowledge Economy". Academy of Economic Studies of Moldova, 2023. http://dx.doi.org/10.53486/cike2022.02.
Der volle Inhalt der QuelleCalmas, Valentina, Olga Tabunscic und Svetlana Fedorciucova. „The study on gluten-free pasta made from amaranth, buckwheat and sorghum flour“. In The 8th International Conference "Management Strategies and Policies in the Contemporary Economy". Academy of Economic Studies of Moldova, 2023. http://dx.doi.org/10.53486/icspm2023.37.
Der volle Inhalt der QuelleSandoval Torres, S., L. Reyes López, L. Méndez Lagunas, J. Rodríguez Ramírez und G. Barriada Bernal. „Physicochemical characterization of mesquite flours“. In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7707.
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