References
- 1. Nassar A.A., Besheit S. (2001) Nitrogen fertilizer requirements of Stevia rebaudiana bertoni, under Egyptian conditions, Egypt J Agric Res, 79, 1005–1018
- 2. Erkinbaev C., Henderson K., Paliwal J. (2017) Discrimination of gluten-free oats from contaminants using near infrared hyperspectral imaging technique, Food Control, 80 197e203
- 3. Eglantina D.D., Culetu A. (2015) Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies, Journal of Food Engineering, 162, 1–8
- 4. Stauffer C.E. (1996) Bakery product applications, in Fats and Oils, (61-69), Eagan Press, ISBN 0–913250–90–2
- 5. Fevzioglu M., Hamaker B.R., Campanella, O.H.(2012) Gliadin and zein show similar and improved rheological behavior when mixed with high molecular weight glutenin., Journal of Cereal Science, 55(3), 265–271,
- 6. Bascuñán K.A., Vespa M.C., Araya M. (2017) Celiac disease: understanding the gluten-free diet, Eur J Nutr, 56, 449–459 DOI 10.1007/s00394-016-1238-510.1007/s00394-016-1238-5
- 7. Abdalbasit M., Gasmella A., Yang R., Hua X. (2014) Stevia rebaudiana Bertoni: An alternative sugar replacer and its application in food industry, Food Eng Rev, 6, 150–162 DOI 10.1007/s12393-014-9080-010.1007/s12393-014-9080-0
- 8. Scott M.P., Emery M. (2016) Maize: Overview. in Corke W.C.H., Seetharaman K., Faubion J., (Eds.), Encyclopiedia of food grains,(pp. 99-104). Elsevier Ltd.
- 9. Ozturka O.K., Mert B. (2018) The effects of microfluidization on rheological and textural properties of gluten-free corn breads, Food Research International, 105, 782–792
- 10. Ozturka O.K., Mert B. (2018) The use of microfluidization for the production of xanthan and citrus fiber based gluten-free corn breads, LWT - Food Science and Technology, 96, 34–41
- 11. Xue P., Zhao Y., Wena C., Cheng S., Lin S. (2017) Effects of electron beam irradiation on physicochemical properties of corn flour and improvement of the gelatinization inhibition, Food Chemistry, 233, 467–475
- 12. Appaiah P., Sunil L., Kumur P.K., Krishna A.G. (2014) Composition of coconut testa, coconut kernel and ist oil, J Am Oil Chem Soc, 91, 917–924 DOI 10.1007/s11746-014-2447-910.1007/s11746-014-2447-9
- 13. Tarancón P., Fiszman S.M., Salvador, A., Tárrega A. (2013) Formulating biscuits with healthier fats. Consumer profiling of textural and flavour sensations during consumption, Food Research International, 53, 134–140
- 14. Tye-Din, J., Anderson, R. (2008) Immunopathogenesis of celiac disease. Current Gastroenterology Reports, 5, 458-465.
- 15. Vaclavik V.A., Christian E.W. (2014) Essentials of the food, 4th edition., Springer Science, New York, DOI 10.1007/978-1-4614-9138-5_1410.1007/978-1-4614-9138-5_14