Journal articles on the topic 'Gluten-free diet – Recipes'
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Urubkov, Sergey, Svetlana Khovanskaya, Ekaterina Pyrieva, Olga Georgieva, and Stanislav Smirnov. "Gluten-Free Dry Mixtures with Rice and Amaranth for Children over Three Years Old with Gluten Intolerance." Food Industry 5, no. 1 (March 17, 2020): 23–31. http://dx.doi.org/10.29141/2500-1922-2020-5-1-3.
Full textLisovska, Tetiana, and Joanna Harasym. "3D Printing Progress in Gluten-Free Food—Clustering Analysis of Advantages and Obstacles." Applied Sciences 13, no. 22 (November 15, 2023): 12362. http://dx.doi.org/10.3390/app132212362.
Full textSvidlo, Karyna, Tatiana Gavrish, Olga Danylenko, and Serhii Krasovkyi. "Flour-free Gluten-free Compositions Influence on Qualitative Indicators of Cookies from Biscuits Dough." Restaurant and hotel consulting. Innovations 4, no. 1 (June 22, 2021): 122–36. http://dx.doi.org/10.31866/2616-7468.4.1.2021.234834.
Full textЕгорова, Елена, Elena Egorova, Ирина Резниченко, and Irina Reznichenko. "Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes." Food Processing: Techniques and Technology 48, no. 2 (January 10, 2019): 36–45. http://dx.doi.org/10.21603/2074-9414-2018-2-36-45.
Full textMonzani, Alice, Elena Lionetti, Enrico Felici, Lucia Fransos, Danila Azzolina, Ivana Rabbone, and 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, no. 11 (November 12, 2020): 3467. http://dx.doi.org/10.3390/nu12113467.
Full textPetrenko, O. D., M. P. Hulich, and L. S. Liubarska. "On the relevance of the introduction of gluten-free school meals." Environment & Health, no. 2 (107) (June 2023): 48–55. http://dx.doi.org/10.32402/dovkil2023.02.048.
Full textPopov, V. G., N. G. Hajrullina, and 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, no. 1 (June 3, 2021): 121–28. http://dx.doi.org/10.20914/2310-1202-2021-1-121-128.
Full textYadav, Rishabh, Lal Bahadur Singh, Abhishek Patel, Manoj Kumar, Monu Kumar, Mohit Kumar Pandey, Shubham Yadav, Suneel Kumar, and Shubham Singh. "A Review on Yield Gap Analysis of Millets in India." International Journal of Plant & Soil Science 35, no. 18 (August 7, 2023): 1800–1804. http://dx.doi.org/10.9734/ijpss/2023/v35i183462.
Full textDevi, Suman. "Nutritional Properties and Utilization of Cowpea Seeds, Leaves and Their Health Benefits." Journal of Advanced Research in Food Science and Nutrition 03, no. 02 (December 23, 2020): 1–4. http://dx.doi.org/10.24321/2582.3892.202008.
Full textSingh, Poornima, and Ritu Dubey. "Coconut Milk Benefit Human Body." International Journal of Advances in Agricultural Science and Technology 9, no. 5 (May 30, 2022): 6–13. http://dx.doi.org/10.47856/ijaast.2022.v09i05.002.
Full textMARCINIAK-ŁUKASIAK, KATARZYNA, KAROLINA GADOMSKA, MICHAŁ SOWIŃSKI, KATARZYNA ŻBIKOWSKA, PIOTR ŁUKASIAK, and ANNA ŻBIKOWSKA. "AN ASSESSMENT OF THE POSSIBILITY OF USING PLANT DRINKS IN A GLUTEN-FREE BREAD RECIPE." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 29, no. 2 (2022): 70–85. http://dx.doi.org/10.15193/zntj/2022/131/416.
Full textNecheporuk, A. G., E. N. Tretyakova, S. I. Danilin, K. I. Toporkova, and A. G. Pershikova. "Gluten-free products from chickpea flour." IOP Conference Series: Earth and Environmental Science 845, no. 1 (November 1, 2021): 012077. http://dx.doi.org/10.1088/1755-1315/845/1/012077.
Full textUmirbekova, A. S., A. B. Мynbayeva, B. E. Soltybaeva, N. V. Ivannikova, and A. S. Borankulova. "RESEARCH ON THE USE OF GLUTEN-FREE FLOUR IN THE PREPARATION OF CRUMBLY COOKIES." MECHANICS & TECHNOLOGIES, no. 3 (September 30, 2023): 38–48. http://dx.doi.org/10.55956/qxxb3711.
Full textVasyukova, A. T., A. E. Alekseev, A. V. Moshkin, S. V. Egorova, and V. G. Kulakov. "Use of non-traditional type of flour in the production of flour-based culinary products." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 12 (December 1, 2020): 10–14. http://dx.doi.org/10.33920/igt-01-2012-02.
Full textBreshears, Karen L., and Kristi M. Crowe. "Sensory and Textural Evaluation of Gluten-Free Bread Substituted With Amaranth and Montina™ Flour." Journal of Food Research 2, no. 4 (June 16, 2013): 1. http://dx.doi.org/10.5539/jfr.v2n4p1.
Full textМАГОМЕДОВ, Г. О., Л. А. ЛОБОСОВА, and Т. М. ФЕОФАНОВА. "TECHNOLOGY DEVELOPMENT AND QUALITY ASSESSMENT OF GLUTEN-FREE DIET CUPCAKES." Известия вузов. Пищевая технология, no. 2-3(396) (June 11, 2024): 31–36. http://dx.doi.org/10.26297/0579-3009.2024.2-3.5.
Full textMarciniak-Lukasiak, Katarzyna, Patrycja Lesniewska, Dorota Zielińska, Michal Sowinski, Katarzyna Zbikowska, Piotr Lukasiak, and Anna Zbikowska. "The Influence of Chestnut Flour on the Quality of Gluten-Free Bread." Applied Sciences 12, no. 16 (August 20, 2022): 8340. http://dx.doi.org/10.3390/app12168340.
Full textЧусова, А. Е., И. М. Жаркова, Ю. И. Слепокурова, А. В. Коркина, and М. П. Тарарыков. "Features of the production technology of drinking jelly." Food processing industry, no. 1 (January 7, 2024): 6–14. http://dx.doi.org/10.52653/ppi.2024.1.1.001.
Full textGautam, Monica, and Beenu Tanwar. "Development of Nankhatai - A Nutrient Rich Gluten Free Food." Indian Journal of Nutrition and Dietetics 56, no. 3 (July 1, 2019): 258. http://dx.doi.org/10.21048/ijnd.2019.56.3.21165.
Full textİncedayı, Bilge, Nihal Türkmen, and Pınar Akpınar. "Production of vegetable-enriched gluten-free chips and evaluation of in-vitro bioaccessibility." Food and Health 10, no. 2 (2024): 129–37. http://dx.doi.org/10.3153/fh24012.
Full textFiori, Federica, Maria Parpinel, Federico Morreale, and Nicoletta Pellegrini. "The Update of the Italian Food Composition Database of Gluten-Free Products and Its Application in Food-Based Dietary Guidelines Menus." Nutrients 14, no. 19 (October 7, 2022): 4171. http://dx.doi.org/10.3390/nu14194171.
Full textRoozen, Megan, and Luca Serventi. "Ingredients from Climate Resilient Crops to Enhance the Nutritional Quality of Gluten-Free Bread." Foods 11, no. 11 (May 31, 2022): 1628. http://dx.doi.org/10.3390/foods11111628.
Full textLobanov, Vladimir, Vladimir Lobanov, Yuliya Slepokurova, Yuliya Slepokurova, Irina Zharkova, Irina Zharkova, Tatʹyana Koleva, et al. "Economic effect of innovative flour-based functional foods production." Foods and Raw Materials 6, no. 2 (December 20, 2018): 474–82. http://dx.doi.org/10.21603/2308-4057-2018-2-474-482.
Full textWójcik, Monika, Dariusz Dziki, Arkadiusz Matwijczuk, and Urszula Gawlik-Dziki. "Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics." Foods 12, no. 17 (September 4, 2023): 3320. http://dx.doi.org/10.3390/foods12173320.
Full textVasyukova, A. T., K. B. Krivoshonok, A. E. Alekseev, and V. I. Karpov. "Influence of additions on the structure of the free fares." Proceedings of the Voronezh State University of Engineering Technologies 83, no. 4 (December 21, 2021): 108–16. http://dx.doi.org/10.20914/2310-1202-2021-4-108-116.
Full textYe, Chen, Yuehui Fang, Yiyao Lian, and Yuna He. "Gluten-free diet on video platforms: Retrospective infodemiology study." DIGITAL HEALTH 10 (January 2024). http://dx.doi.org/10.1177/20552076231224594.
Full textGoble, Brandy, Karen Lawson, Michelle Eileen Johnson, Emily Yates, and William Andrew Clark. "The Effects of Using Banana Flour as a Gluten Substitute in Cookies." FASEB Journal 31, S1 (April 2017). http://dx.doi.org/10.1096/fasebj.31.1_supplement.956.3.
Full textC, Akhil, Asit K. Panja, and Nisha Gupta. "CONVENTIONAL AYURVEDA RECIPES & PRODUCTS: A REVIEW." GLOBAL JOURNAL FOR RESEARCH ANALYSIS, November 15, 2023, 49–50. http://dx.doi.org/10.36106/gjra/4304265.
Full textGorach, Olga, Oksana Dzyundzya, and Nina Rezvykh. "Innovative Technology for the Production of Gluten-free Food Products of a New Generation." Current Nutrition & Food Science 20 (January 1, 2024). http://dx.doi.org/10.2174/0115734013280307231123055025.
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