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Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour

机译：美丽的反应产品在无麸质面包中由原料和烤荞麦面粉制成

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Maria Barbara Różańska; Aleksander Siger; Artur Szwengiel; Krzysztof Dziedzic; Sylwia Mildner-Szkudlarz;
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1. Quality assessment of gluten-free crackers based on buckwheat flour. (Special Issue: Innovative baking technologies: new starches, functional bread and cereal products.) [J] . Sedej I., Sakac M., Mandic A., LWT-Food Science & Technology . 2011,第3期

机译：基于荞麦粉的无麸质饼干的质量评估。（特刊：创新的烘焙技术：新淀粉，功能性面包和谷物产品。）
2. Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions [J] . Food Science and Technology International . 2020,第4期

机译：受毒素和荞麦粉馏分粒径和化学成分影响的无麸质面包制作
3. Effect of HPMC and CMC on rheological behavior at different temperatures of gluten-free bread formulations based on rice and buckwheat flours [J] . Noemi Baldino, Francesca Laitano, Francesca R. Lupi, European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2018,第10期

机译：HPMC和CMC对基于水稻和荞麦粉不同温度的流变行为的影响
4. Physicochemical and pasting properties of composite flours for making gluten-free bread [C] . Lista Eka Yulianti, Nok Afifah, Riyanti Ekafitri International Symposium on Applied Chemistry . 2019

机译：复合面粉制造麸质面粉的物理化学和粘贴性能
5. Formation of Maillard Reaction Products and Chlorogenic Acid-Quinone Induced Green Pigments in Gluten-Free Pretzels Made Using Sunflower Flour [D] . Bhatnagar, Rashi . 2020

机译：形成美丽的反应产物和绿原酸醌诱导使用向日葵面粉制成的无麸质椒盐脆饼的绿色颜料
6. Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour [O] . Maria Barbara Różańska, Aleksander Siger, Artur Szwengiel, 2021

机译：美丽的反应产品在无麸质面包中由原料和烤荞麦面粉制成
7. Formation of Maillard Reaction Products and Chlorogenic Acid-Quinone Induced Green Pigments in Gluten-Free Pretzels Made Using Sunflower Flour [O] . Rashi Bhatnagar -1

机译：使用向日葵面粉制成的无麸质椒盐脆饼中的含有含麸质椒盐蛋白的绿色颜料的形成

Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour

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