Articoli di riviste sul tema "Gluten-free diet – Recipes"
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Urubkov, Sergey, Svetlana Khovanskaya, Ekaterina Pyrieva, Olga Georgieva e Stanislav Smirnov. "Gluten-Free Dry Mixtures with Rice and Amaranth for Children over Three Years Old with Gluten Intolerance". Food Industry 5, n. 1 (17 marzo 2020): 23–31. http://dx.doi.org/10.29141/2500-1922-2020-5-1-3.
Testo completoLisovska, Tetiana, e Joanna Harasym. "3D Printing Progress in Gluten-Free Food—Clustering Analysis of Advantages and Obstacles". Applied Sciences 13, n. 22 (15 novembre 2023): 12362. http://dx.doi.org/10.3390/app132212362.
Testo completoSvidlo, Karyna, Tatiana Gavrish, Olga Danylenko e Serhii Krasovkyi. "Flour-free Gluten-free Compositions Influence on Qualitative Indicators of Cookies from Biscuits Dough". Restaurant and hotel consulting. Innovations 4, n. 1 (22 giugno 2021): 122–36. http://dx.doi.org/10.31866/2616-7468.4.1.2021.234834.
Testo completoЕгорова, Елена, Elena Egorova, Ирина Резниченко e Irina Reznichenko. "Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes". Food Processing: Techniques and Technology 48, n. 2 (10 gennaio 2019): 36–45. http://dx.doi.org/10.21603/2074-9414-2018-2-36-45.
Testo completoMonzani, Alice, Elena Lionetti, Enrico Felici, Lucia Fransos, Danila Azzolina, Ivana Rabbone e 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, n. 11 (12 novembre 2020): 3467. http://dx.doi.org/10.3390/nu12113467.
Testo completoPetrenko, O. D., M. P. Hulich e L. S. Liubarska. "On the relevance of the introduction of gluten-free school meals". Environment & Health, n. 2 (107) (giugno 2023): 48–55. http://dx.doi.org/10.32402/dovkil2023.02.048.
Testo completoPopov, V. G., N. G. Hajrullina e 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, n. 1 (3 giugno 2021): 121–28. http://dx.doi.org/10.20914/2310-1202-2021-1-121-128.
Testo completoYadav, Rishabh, Lal Bahadur Singh, Abhishek Patel, Manoj Kumar, Monu Kumar, Mohit Kumar Pandey, Shubham Yadav, Suneel Kumar e Shubham Singh. "A Review on Yield Gap Analysis of Millets in India". International Journal of Plant & Soil Science 35, n. 18 (7 agosto 2023): 1800–1804. http://dx.doi.org/10.9734/ijpss/2023/v35i183462.
Testo completoDevi, Suman. "Nutritional Properties and Utilization of Cowpea Seeds, Leaves and Their Health Benefits". Journal of Advanced Research in Food Science and Nutrition 03, n. 02 (23 dicembre 2020): 1–4. http://dx.doi.org/10.24321/2582.3892.202008.
Testo completoSingh, Poornima, e Ritu Dubey. "Coconut Milk Benefit Human Body". International Journal of Advances in Agricultural Science and Technology 9, n. 5 (30 maggio 2022): 6–13. http://dx.doi.org/10.47856/ijaast.2022.v09i05.002.
Testo completoMARCINIAK-ŁUKASIAK, KATARZYNA, KAROLINA GADOMSKA, MICHAŁ SOWIŃSKI, KATARZYNA ŻBIKOWSKA, PIOTR ŁUKASIAK e 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, n. 2 (2022): 70–85. http://dx.doi.org/10.15193/zntj/2022/131/416.
Testo completoNecheporuk, A. G., E. N. Tretyakova, S. I. Danilin, K. I. Toporkova e A. G. Pershikova. "Gluten-free products from chickpea flour". IOP Conference Series: Earth and Environmental Science 845, n. 1 (1 novembre 2021): 012077. http://dx.doi.org/10.1088/1755-1315/845/1/012077.
Testo completoUmirbekova, A. S., A. B. Мynbayeva, B. E. Soltybaeva, N. V. Ivannikova e A. S. Borankulova. "RESEARCH ON THE USE OF GLUTEN-FREE FLOUR IN THE PREPARATION OF CRUMBLY COOKIES". MECHANICS & TECHNOLOGIES, n. 3 (30 settembre 2023): 38–48. http://dx.doi.org/10.55956/qxxb3711.
Testo completoVasyukova, A. T., A. E. Alekseev, A. V. Moshkin, S. V. Egorova e 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), n. 12 (1 dicembre 2020): 10–14. http://dx.doi.org/10.33920/igt-01-2012-02.
Testo completoBreshears, Karen L., e Kristi M. Crowe. "Sensory and Textural Evaluation of Gluten-Free Bread Substituted With Amaranth and Montina™ Flour". Journal of Food Research 2, n. 4 (16 giugno 2013): 1. http://dx.doi.org/10.5539/jfr.v2n4p1.
Testo completoМАГОМЕДОВ, Г. О., Л. А. ЛОБОСОВА e Т. М. ФЕОФАНОВА. "TECHNOLOGY DEVELOPMENT AND QUALITY ASSESSMENT OF GLUTEN-FREE DIET CUPCAKES". Известия вузов. Пищевая технология, n. 2-3(396) (11 giugno 2024): 31–36. http://dx.doi.org/10.26297/0579-3009.2024.2-3.5.
Testo completoMarciniak-Lukasiak, Katarzyna, Patrycja Lesniewska, Dorota Zielińska, Michal Sowinski, Katarzyna Zbikowska, Piotr Lukasiak e Anna Zbikowska. "The Influence of Chestnut Flour on the Quality of Gluten-Free Bread". Applied Sciences 12, n. 16 (20 agosto 2022): 8340. http://dx.doi.org/10.3390/app12168340.
Testo completoЧусова, А. Е., И. М. Жаркова, Ю. И. Слепокурова, А. В. Коркина e М. П. Тарарыков. "Features of the production technology of drinking jelly". Food processing industry, n. 1 (7 gennaio 2024): 6–14. http://dx.doi.org/10.52653/ppi.2024.1.1.001.
Testo completoGautam, Monica, e Beenu Tanwar. "Development of Nankhatai - A Nutrient Rich Gluten Free Food". Indian Journal of Nutrition and Dietetics 56, n. 3 (1 luglio 2019): 258. http://dx.doi.org/10.21048/ijnd.2019.56.3.21165.
Testo completoİncedayı, Bilge, Nihal Türkmen e Pınar Akpınar. "Production of vegetable-enriched gluten-free chips and evaluation of in-vitro bioaccessibility". Food and Health 10, n. 2 (2024): 129–37. http://dx.doi.org/10.3153/fh24012.
Testo completoFiori, Federica, Maria Parpinel, Federico Morreale e 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, n. 19 (7 ottobre 2022): 4171. http://dx.doi.org/10.3390/nu14194171.
Testo completoRoozen, Megan, e Luca Serventi. "Ingredients from Climate Resilient Crops to Enhance the Nutritional Quality of Gluten-Free Bread". Foods 11, n. 11 (31 maggio 2022): 1628. http://dx.doi.org/10.3390/foods11111628.
Testo completoLobanov, 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, n. 2 (20 dicembre 2018): 474–82. http://dx.doi.org/10.21603/2308-4057-2018-2-474-482.
Testo completoWójcik, Monika, Dariusz Dziki, Arkadiusz Matwijczuk e Urszula Gawlik-Dziki. "Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics". Foods 12, n. 17 (4 settembre 2023): 3320. http://dx.doi.org/10.3390/foods12173320.
Testo completoVasyukova, A. T., K. B. Krivoshonok, A. E. Alekseev e V. I. Karpov. "Influence of additions on the structure of the free fares". Proceedings of the Voronezh State University of Engineering Technologies 83, n. 4 (21 dicembre 2021): 108–16. http://dx.doi.org/10.20914/2310-1202-2021-4-108-116.
Testo completoYe, Chen, Yuehui Fang, Yiyao Lian e Yuna He. "Gluten-free diet on video platforms: Retrospective infodemiology study". DIGITAL HEALTH 10 (gennaio 2024). http://dx.doi.org/10.1177/20552076231224594.
Testo completoGoble, Brandy, Karen Lawson, Michelle Eileen Johnson, Emily Yates e William Andrew Clark. "The Effects of Using Banana Flour as a Gluten Substitute in Cookies". FASEB Journal 31, S1 (aprile 2017). http://dx.doi.org/10.1096/fasebj.31.1_supplement.956.3.
Testo completoC, Akhil, Asit K. Panja e Nisha Gupta. "CONVENTIONAL AYURVEDA RECIPES & PRODUCTS: A REVIEW". GLOBAL JOURNAL FOR RESEARCH ANALYSIS, 15 novembre 2023, 49–50. http://dx.doi.org/10.36106/gjra/4304265.
Testo completoGorach, Olga, Oksana Dzyundzya e Nina Rezvykh. "Innovative Technology for the Production of Gluten-free Food Products of a New Generation". Current Nutrition & Food Science 20 (1 gennaio 2024). http://dx.doi.org/10.2174/0115734013280307231123055025.
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