These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

443 related articles for article (PubMed ID: 28658964)

  • 1. Products of chickpea processing as texture improvers in gluten-free bread.
    Bird LG; Pilkington CL; Saputra A; Serventi L
    Food Sci Technol Int; 2017 Dec; 23(8):690-698. PubMed ID: 28658964
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Flax and wattle seed powders enhance volume and softness of gluten-free bread.
    Krishna Kumar R; Bejkar M; Du S; Serventi L
    Food Sci Technol Int; 2019 Jan; 25(1):66-75. PubMed ID: 30170511
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality.
    Santos FG; Fratelli C; Muniz DG; Capriles VD
    J Food Sci; 2018 Jan; 83(1):188-197. PubMed ID: 29210449
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Composition of legume soaking water and emulsifying properties in gluten-free bread.
    Huang S; Liu Y; Zhang W; Dale KJ; Liu S; Zhu J; Serventi L
    Food Sci Technol Int; 2018 Apr; 24(3):232-241. PubMed ID: 29199453
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour.
    Numfon R
    Food Sci Technol Int; 2017 Jun; 23(4):310-317. PubMed ID: 28118742
    [TBL] [Abstract][Full Text] [Related]  

  • 6. End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white.
    Alvarez MD; Herranz B; Jiménez MJ; Canet W
    J Texture Stud; 2017 Dec; 48(6):550-561. PubMed ID: 28397246
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C; Conte P; Fadda C; Piga A
    Food Sci Technol Int; 2015 Oct; 21(7):523-36. PubMed ID: 25231269
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Gluten-free biscuits based on composite rice-chickpea flour and xanthan gum.
    Benkadri S; Salvador A; Zidoune MN; Sanz T
    Food Sci Technol Int; 2018 Oct; 24(7):607-616. PubMed ID: 29808729
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Optimization of gluten-free formulations for French-style breads.
    Mezaize S; Chevallier S; Le Bail A; de Lamballerie M
    J Food Sci; 2009 Apr; 74(3):E140-6. PubMed ID: 19397719
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread.
    Encina-Zelada CR; Cadavez V; Monteiro F; Teixeira JA; Gonzales-Barron U
    Food Res Int; 2018 Sep; 111():544-555. PubMed ID: 30007717
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of sorghum flour composition and particle size on quality properties of gluten-free bread.
    Trappey EF; Khouryieh H; Aramouni F; Herald T
    Food Sci Technol Int; 2015 Apr; 21(3):188-202. PubMed ID: 24519987
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Correlation analysis of protein quality characteristics with gluten-free bread properties.
    Horstmann SW; Foschia M; Arendt EK
    Food Funct; 2017 Jul; 8(7):2465-2474. PubMed ID: 28627579
    [TBL] [Abstract][Full Text] [Related]  

  • 13. How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough?
    Crockett R; Ie P; Vodovotz Y
    J Food Sci; 2011 Apr; 76(3):E274-82. PubMed ID: 21535827
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Advances in gluten-free bread technology.
    Ngemakwe PH; Le Roes-Hill M; Jideani VA
    Food Sci Technol Int; 2015 Jun; 21(4):256-76. PubMed ID: 24837594
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of hydrocolloids (galactomannan and xanthan gum) on the physicochemical and sensory characteristics of gluten-free cakes based on fava beans (Phaseolus lunatus).
    Andrade FJET; Albuquerque PBS; Moraes GMD; Farias MDP; Teixeira-Sá DMA; Vicente AA; Carneiro-da-Cunha MG
    Food Funct; 2018 Dec; 9(12):6369-6379. PubMed ID: 30456405
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Development of fibre-enriched gluten-free bread: a response surface methodology study.
    Sabanis D; Lebesi D; Tzia C
    Int J Food Sci Nutr; 2009; 60 Suppl 4():174-90. PubMed ID: 19330631
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Physical and molecular changes during the storage of gluten-free rice and oat bread.
    Hager AS; Bosmans GM; Delcour JA
    J Agric Food Chem; 2014 Jun; 62(24):5682-9. PubMed ID: 24863875
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Gluten-free breads and cookies of raw and popped amaranth flours with attractive technological and nutritional qualities.
    de la Barca AM; Rojas-Martínez ME; Islas-Rubio AR; Cabrera-Chávez F
    Plant Foods Hum Nutr; 2010 Sep; 65(3):241-6. PubMed ID: 20734143
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of hydrocolloids on selected properties of gluten-free dough and bread.
    Sabanis D; Tzia C
    Food Sci Technol Int; 2011 Aug; 17(4):279-91. PubMed ID: 21917639
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of water content and flour particle size on gluten-free bread quality and digestibility.
    de la Hera E; Rosell CM; Gomez M
    Food Chem; 2014 May; 151():526-31. PubMed ID: 24423566
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 23.