Current trends are shifting away from using synthetic compounds in favor of discovering new
natural component sources that will allow them to create goods that are healthful …

Hydrocolloids are important ingredients controlling the quality characteristics of the final
bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking …

Gum tragacanth (GT) is an anionic polymer with a high molecular weight. GT has drawn
much attention due to its being renewable, accessible, reasonably affordable, non …

Okra (Abelmoschus esculentus) has interesting nutritional and technological properties and
is naturally gluten-free (GF). This study investigated the physicochemical properties of okra …

Considering that fossil fuel is ending in a short future, we need some replacement to meet
our needs. Recently, researchers' attention has been moving toward natural polymers. One …

Proso millet is a nutritious, sustainable, and gluten free food which is currently underutilized.
They can be incorporated into the grain industry and provide much needed healthy …

Protein hydrolysates (PH) with a degree of hydrolysis (DH) of 5%, 10%, and 13% from two
varieties of peanut were prepared using two commercial enzymes, Alcalase and …

This study shows the great potential of pearl millet flour (MF) for producing nutrient dense
and acceptable gluten-free (GF) bread, which is an innovation considering the actual …

Xanthan gum (XG) is an important industrial microbial exopolysaccharide. It has found
applications in various industries, such as pharmaceuticals, cosmetics, paints and coatings …

Purpose Gluten is a triggering factor for gluten-related disorders. However, the present
market provides expensive, less varied and poor nutritional products. Therefore, this study …