The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits; Highlighting the Influence of Differences in Degree of Polymerisation on the Properties of Cake Batter and Pr... von Tsatsaragkou, Kleopatra, Methven, Lisa, Chatzifragkou, Afroditi, Rodriguez-Garcia, Julia

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Fermentation Kinetics of Gluten-Free Breads: The Effect of Carob Fraction and Water Content von Tsatsaragkou, Kleopatra, Mandala, Ioanna, Stoforos, Nikolaos G

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Improving Carob Flour Performance for Making Gluten-Free Breads by Particle Size Fractionation and Jet Milling von Tsatsaragkou, Kleopatra, Kara, Theodora, Ritzoulis, Christos, Mandala, Ioanna, Rosell, Cristina M.

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Rheological, Physical, and Sensory Attributes of Gluten‐Free Rice Cakes Containing Resistant Starch von Tsatsaragkou, Kleopatra, Papantoniou, Maria, Mandala, Ioanna

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Structural role of fibre addition to increase knowledge of non-gluten bread von Tsatsaragkou, Κleopatra, Protonotariou, Styliani, Mandala, Ioanna

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Data used in the article 'The functionality of inulin as a sugar replacer in cakes and biscuits; highlighting the influence of differences in degree of polymerisation on the proper... von Tsatsaragkou, Kleopatra, Methven, Lisa, Chatzifragkou, Afroditi, Rodriguez-Garcia, Julia

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Data used in the article ‘The functionality of inulin as a sugar replacer in cakes and biscuits; highlighting the influence of differences in degree of polymerisation on the proper... von Tsatsaragkou, Kleopatra, Methven, Lisa, Chatzifragkou, Afroditi, Rodriguez-Garcia, Julia

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