190 related articles for article (PubMed ID: 36101011)
1. Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties.
Doddabematti Prakash S; Nkurikiye E; Rajpurohit B; Li Y; Siliveru K
J Texture Stud; 2023 Feb; 54(1):92-104. PubMed ID: 36101011
[TBL] [Abstract][Full Text] [Related]
2. Comparison of physicochemical properties and cooking edibility of waxy and non-waxy proso millet (Panicum miliaceum L.).
Yang Q; Zhang P; Qu Y; Gao X; Liang J; Yang P; Feng B
Food Chem; 2018 Aug; 257():271-278. PubMed ID: 29622210
[TBL] [Abstract][Full Text] [Related]
3. Significance of milling methods on brown teff flour, dough, and bread properties.
Pulivarthi MK; Selladurai M; Nkurikiye E; Li Y; Siliveru K
J Texture Stud; 2022 Aug; 53(4):478-489. PubMed ID: 35192195
[TBL] [Abstract][Full Text] [Related]
4. Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends.
Aprodu I; Banu I
Food Sci Technol Int; 2015 Jul; 21(5):342-53. PubMed ID: 24837596
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Diversity analysis of starch physicochemical properties in 95 proso millet (Panicum miliaceum L.) accessions.
Li K; Zhang T; Narayanamoorthy S; Jin C; Sui Z; Li Z; Li S; Wu K; Liu G; Corke H
Food Chem; 2020 Sep; 324():126863. PubMed ID: 32353657
[TBL] [Abstract][Full Text] [Related]
7. Proso-millet starch: Properties, functionality, and applications.
Bangar SP; Ashogbon AO; Dhull SB; Thirumdas R; Kumar M; Hasan M; Chaudhary V; Pathem S
Int J Biol Macromol; 2021 Nov; 190():960-968. PubMed ID: 34536472
[TBL] [Abstract][Full Text] [Related]
8. Effect of dry heat treatment on the physicochemical properties and structure of proso millet flour and starch.
Sun Q; Gong M; Li Y; Xiong L
Carbohydr Polym; 2014 Sep; 110():128-34. PubMed ID: 24906738
[TBL] [Abstract][Full Text] [Related]
9. Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread.
Novotni D; Nanjara L; Štrkalj L; Drakula S; Čukelj Mustač N; Voučko B; Ćurić D
Food Technol Biotechnol; 2023 Mar; 61(1):73-84. PubMed ID: 37200793
[TBL] [Abstract][Full Text] [Related]
10. Effects of semidry milling on the properties of highland barley flour and the quality of highland barley bread.
He Y; Wang A; Qin W; Chen Z; Xi H; Nie M; Liu L; Wang L; Sun J; Bai Y; Huang Y; Sun P; Wang F; Tong LT
J Sci Food Agric; 2023 Aug; 103(10):5077-5086. PubMed ID: 36990966
[TBL] [Abstract][Full Text] [Related]
11. The effect of lactic acid bacteria fermentation on physicochemical properties of starch from fermented proso millet flour.
Zhang T; Hong S; Zhang JR; Liu PH; Li S; Wen Z; Xiao J; Zhang G; Habimana O; Shah NP; Sui Z; Corke H
Food Chem; 2024 Mar; 437(Pt 2):137764. PubMed ID: 37976787
[TBL] [Abstract][Full Text] [Related]
12. New Type of Food Processing Material: The Crystal Structure and Functional Properties of Waxy and Non-Waxy Proso Millet Resistant Starches.
Han M; Dang K; Wang J; Gao L; Wang H; Ivanistau A; Yang Q; Feng B
Molecules; 2021 Jul; 26(14):. PubMed ID: 34299557
[TBL] [Abstract][Full Text] [Related]
13. Physicochemical properties and in vitro digestibility of proso millet starch modified by heat-moisture treatment and annealing processing.
Wang J; Ye Y; Chai Z; Liu H; Wei X; Ye X; Tian J; Fang H
Int J Biol Macromol; 2023 Apr; 235():123829. PubMed ID: 36858086
[TBL] [Abstract][Full Text] [Related]
14. Effect of Adding Fermented Proso Millet Bran Dietary Fiber on Micro-Structural, Physicochemical, and Digestive Properties of Gluten-Free Proso Millet-Based Dough and Cake.
Xiao J; Li Y; Niu L; Chen R; Tang J; Tong Z; Xiao C
Foods; 2023 Aug; 12(15):. PubMed ID: 37569233
[TBL] [Abstract][Full Text] [Related]
15. Effect of Wholewheat Flour Particle Shape Obtained by Different Milling Processes on Physicochemical Characteristics and Quality of Bread.
Navarro JL; Moiraghi M; Quiroga FM; León AE; Steffolani ME
Food Technol Biotechnol; 2020 Sep; 58(3):325-336. PubMed ID: 33281488
[TBL] [Abstract][Full Text] [Related]
16. Modulation in quality attributes of dough and starch digestibility of unleavened flat bread on replacing wheat flour with different minor millet flours.
Sharma B; Gujral HS
Int J Biol Macromol; 2019 Dec; 141():117-124. PubMed ID: 31476390
[TBL] [Abstract][Full Text] [Related]
17. Effects of ultra-high pressure combined with cold plasma on structural, physicochemical, and digestive properties of proso millet starch.
Sun X; Saleh ASM; Lu Y; Sun Z; Zhang X; Ge X; Shen H; Yu X; Li W
Int J Biol Macromol; 2022 Jul; 212():146-154. PubMed ID: 35605718
[TBL] [Abstract][Full Text] [Related]
18. Nitrogen fertilizer affects the cooking quality and starch properties of proso millet (
Liu H; Liu B; Zhou H; Huang Y; Gao X
Food Sci Nutr; 2024 Jan; 12(1):602-614. PubMed ID: 38268879
[TBL] [Abstract][Full Text] [Related]
19. Effect of jet milling on the physicochemical properties, pasting properties, and in vitro starch digestibility of germinated brown rice flour.
Lee YT; Shim MJ; Goh HK; Mok C; Puligundla P
Food Chem; 2019 Jun; 282():164-168. PubMed ID: 30711101
[TBL] [Abstract][Full Text] [Related]
20. Structure, physicochemical, functional and in vitro digestibility properties of non-waxy and waxy proso millet starches.
Chang L; Zhao N; Jiang F; Ji X; Feng B; Liang J; Yu X; Du SK
Int J Biol Macromol; 2023 Jan; 224():594-603. PubMed ID: 36270398
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
