D. McCarthy

Influence of gluten-free flour mixes and fat powders on the quality of gluten-free biscuits

T. J. Schober, E. Arendt, C. O'Brien, 2003 .

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

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

Improving the quality of gluten-free products

E. Gallagher, E. Arendt, R. Gormley, 2004 .