326 related articles for article (PubMed ID: 29744494)
21. 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]
22. Influence of maize flour particle size on gluten-free breadmaking.
de la Hera E; Talegón M; Caballero P; Gómez M
J Sci Food Agric; 2013 Mar; 93(4):924-32. PubMed ID: 22886488
[TBL] [Abstract][Full Text] [Related]
23. 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]
24. Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking.
Grassi de Alcântara R; Aparecida de Carvalho R; Maria Vanin F
Food Chem; 2020 Oct; 326():126972. PubMed ID: 32422510
[TBL] [Abstract][Full Text] [Related]
25. Rheology of Rice Flour Dough with Gum Arabic: Small and Large-Deformation Studies, Sensory Assessment and Modeling.
Shanthilal J; Bhattacharya S
J Food Sci; 2015 Aug; 80(8):E1735-45. PubMed ID: 26248962
[TBL] [Abstract][Full Text] [Related]
26. 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]
27. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
Smith BM; Bean SR; Herald TJ; Aramouni FM
J Food Sci; 2012 Jun; 77(6):C684-9. PubMed ID: 22671523
[TBL] [Abstract][Full Text] [Related]
28. Effect of the addition of high-temperature water on the properties of batter and bread made from gluten-free rice flour.
Saito K; Okouchi M; Yamaguchi M; Takechi T; Hatanaka Y; Kitsuda K; Mannari T; Takamura H
J Food Sci; 2022 Feb; 87(2):576-584. PubMed ID: 35040128
[TBL] [Abstract][Full Text] [Related]
29. Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase.
Altındağ G; Certel M; Erem F; İlknur Konak Ü
Food Sci Technol Int; 2015 Apr; 21(3):213-20. PubMed ID: 24613830
[TBL] [Abstract][Full Text] [Related]
30. 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]
31. [Extruded rice flour as a gluten substitute in the poduction of rice bread].
Clerici MT; El-Dash AA
Arch Latinoam Nutr; 2006 Sep; 56(3):288-94. PubMed ID: 17249491
[TBL] [Abstract][Full Text] [Related]
32. Optimization of corn, rice and buckwheat formulations for gluten-free wafer production.
Dogan IS; Yildiz O; Meral R
Food Sci Technol Int; 2016 Jul; 22(5):410-9. PubMed ID: 26446284
[TBL] [Abstract][Full Text] [Related]
33. Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads.
Espinosa-Ramírez J; Garzon R; Serna-Saldivar SO; Rosell CM
Food Res Int; 2018 Apr; 106():64-70. PubMed ID: 29579970
[TBL] [Abstract][Full Text] [Related]
34. Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure.
Bouasla A; Wójtowicz A; Zidoune MN; Olech M; Nowak R; Mitrus M; Oniszczuk A
J Food Sci; 2016 May; 81(5):C1070-9. PubMed ID: 27074432
[TBL] [Abstract][Full Text] [Related]
35. Effect of starch degradation induced by extruded pregelatinization treatment on the quality of gluten-free brown rice bread.
Yan X; Luo S; Ye J; Liu C
Int J Biol Macromol; 2024 Jun; 272(Pt 1):132764. PubMed ID: 38821309
[TBL] [Abstract][Full Text] [Related]
36. Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality.
Cappa C; Lucisano M; Mariotti M
Carbohydr Polym; 2013 Nov; 98(2):1657-66. PubMed ID: 24053854
[TBL] [Abstract][Full Text] [Related]
37. Utilization of small broken riceberry flour in gluten-free bread.
Rakkhumkaew N; Boonsri Y; Sukchum A
Food Sci Technol Int; 2019 Sep; 25(6):515-522. PubMed ID: 30971119
[TBL] [Abstract][Full Text] [Related]
38. Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations.
Charoenthaikij P; Jangchud K; Jangchud A; Prinyawiwatkul W; Tungtrakul P
J Food Sci; 2010 Aug; 75(6):S312-8. PubMed ID: 20722954
[TBL] [Abstract][Full Text] [Related]
39. Potential use of cyclodextrin-glycosyltransferase enzyme in bread-making and the development of gluten-free breads with pinion and corn flours.
Basso FM; Mangolim CS; Aguiar MF; Monteiro AR; Peralta RM; Matioli G
Int J Food Sci Nutr; 2015 May; 66(3):275-81. PubMed ID: 25666418
[TBL] [Abstract][Full Text] [Related]
40. 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]
[Previous] [Next] [New Search]