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 *

130 related articles for article (PubMed ID: 34354477)

  • 1. Relationship between Rice Flour Particle Sizes and Expansion Ratio of Pure Rice Bread.
    Murakami S; Kuramochi M; Koda T; Nishio T; Nishioka A
    J Appl Glycosci (1999); 2016; 63(1):19-22. PubMed ID: 34354477
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Quality improvement of gluten-free rice flour bread through the addition of high-temperature water during processing.
    Saito K; Okouchi M; Yamaguchi M; Takechi T; Hatanaka Y; Kitsuda K; Mannari T; Takamura H
    J Food Sci; 2022 Nov; 87(11):4820-4830. PubMed ID: 36181452
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The quality of gluten-free bread made of brown rice flour prepared by low temperature impact mill.
    Luo S; Yan X; Fu Y; Pang M; Chen R; Liu Y; Chen J; Liu C
    Food Chem; 2021 Jun; 348():129032. PubMed ID: 33508598
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The Comparison of the Effect of Flour Particle Size and Content of Damaged Starch on Rice and Buckwheat Slurry, Dough, and Bread Characteristics.
    Burešová I; Lullien-Pellerin V; Červenka L; Mlček J; Šebestíková R; Masaříková L
    Foods; 2023 Jul; 12(13):. PubMed ID: 37444342
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter.
    Ding XL; Wang LJ; Li TT; Wang F; Quan ZY; Zhou M; Huo ZY; Qian JY
    Foods; 2021 Nov; 10(11):. PubMed ID: 34828928
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of germination conditions on enzyme activities and starch hydrolysis of long-grain brown rice in relation to flour properties and bread qualities.
    Wunthunyarat W; Seo HS; Wang YJ
    J Food Sci; 2020 Feb; 85(2):349-357. PubMed ID: 31957892
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Development of Gluten-Free Bread Using Teosinte (
    Delarca Ruiz F; Aleman RS; Kazemzadeh Pournaki S; Sarmiento Madrid M; Muela A; Mendoza Y; Marcia Fuentes J; Prinyawiwatkul W; King JM
    Foods; 2023 May; 12(11):. PubMed ID: 37297377
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of Thermoresponsive Xyloglucan on the Bread-Making Properties and Preservation of Gluten-Free Rice-Flour Bread.
    Fujii K; Usui M; Ohsuga A; Tsuji M
    Foods; 2023 Jul; 12(14):. PubMed ID: 37509853
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality.
    Mancebo CM; Merino C; Martínez MM; Gómez M
    J Food Sci Technol; 2015 Oct; 52(10):6323-33. PubMed ID: 26396377
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. 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]  

  • 14. Ultrasound Treatment Enhanced Semidry-Milled Rice Flour Properties and Gluten-Free Rice Bread Quality.
    Qin W; Xi H; Wang A; Gong X; Chen Z; He Y; Wang L; Liu L; Wang F; Tong L
    Molecules; 2022 Aug; 27(17):. PubMed ID: 36080172
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Effects of milling on functional properties of rice flour.
    Kadan RS; Bryant RJ; Miller JA
    J Food Sci; 2008 May; 73(4):E151-4. PubMed ID: 18460123
    [TBL] [Abstract][Full Text] [Related]  

  • 17. [Performance of rice varieties in making bread without gluten].
    Torres RL; González RJ; Sánchez HD; Osella CA; de la Torre MA
    Arch Latinoam Nutr; 1999 Jun; 49(2):162-5. PubMed ID: 10488396
    [TBL] [Abstract][Full Text] [Related]  

  • 18. [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]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 7.