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- 2024
-
Mark
Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake : Implications on batter rheology, bread quality and shelf life
Papagianni, Evangelia LU
; Kotsiou, Kali
; Matsakidou, Anthia
; Biliaderis, Costas G.
and Lazaridou, Athina
(2024)
In Food Hydrocolloids
150.
- Contribution to journal › Article
- 2012
-
Mark
The anti-staling effect of pre-gelatinized flour and emulsifier in gluten-free bread
Purhagen, Jeanette LU
; Sjöö, Malin
LU
and Eliasson, Ann-Charlotte
LU
(2012)
In European Food Research and Technology
235(2).
p.265-276
- Contribution to journal › Article
- 2011
-
Mark
Staling and Starch Retrogradation in Speciality Bread
Purhagen, Jeanette LU
(2011)
- Thesis › Doctoral thesis (compilation)