Tilman J. Schober

Improved viscoelastic zein-starch doughs for leavened gluten-free breads: Their rheology and microstructure

D. Boyle, S. Bean, S. Park, 2008 .

Application of Response Surface Methodology in the Development of Gluten-Free Bread

T. R. Gormley, Elke K. Arendt, Eimear Gallagher, 2005 .

Gluten-Free Bread from Sorghum: Quality Differences Among Hybrids

Elke K. Arendt, S. Bean, S. Park, 2005 .

Effect of lactic acid bacteria on properties of gluten-free sourdoughs, batters, and quality and ultrastructure of gluten-free bread

Elke K. Arendt, Michelle M. Moore, T. J. Schober, 2007 .

Textural comparisons of gluten-free and wheat-based doughs, batters, and breads

Elke K. Arendt, Peter Dockery, Michelle M. Moore, 2004 .