190 related articles for article (PubMed ID: 36138558)
1. Effect of sugar beet fiber and different hydrocolloids on rheological properties and quality of gluten-free muffins.
Saeidy S; Nasirpour A; Barekat S
J Sci Food Agric; 2023 Feb; 103(3):1404-1411. PubMed ID: 36138558
[TBL] [Abstract][Full Text] [Related]
2. Comparison of Different Hydrocolloids on the Novel Development of Muffins from "Purple Yam" (
Gunasekara D; Bulathgama A; Wickramasinghe I
Int J Food Sci; 2021; 2021():9970291. PubMed ID: 34697587
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. Effect of various hydrocolloids on the physical and fermentation properties of dough.
Li J; Zhu Y; Yadav MP; Li J
Food Chem; 2019 Jan; 271():165-173. PubMed ID: 30236662
[TBL] [Abstract][Full Text] [Related]
6. Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review.
Salehi F
J Texture Stud; 2020 Apr; 51(2):361-370. PubMed ID: 31523824
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum.
Singh JP; Kaur A; Singh N
J Food Sci Technol; 2016 Feb; 53(2):1269-78. PubMed ID: 27162407
[TBL] [Abstract][Full Text] [Related]
9. 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]
10.
Sciarini LS; Palavecino PM; Ribotta PD; Barrera GN
Foods; 2023 Feb; 12(4):. PubMed ID: 36832831
[TBL] [Abstract][Full Text] [Related]
11. Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes.
Majzoobi M; Vosooghi Poor Z; Mesbahi G; Jamalian J; Farahnaky A
J Texture Stud; 2017 Dec; 48(6):616-623. PubMed ID: 28543050
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Pasting, rheology, antioxidant and texture profile of gluten free cookies with added seed gum hydrocolloids.
Hamdani AM; Wani IA; Bhat NA
Food Sci Technol Int; 2021 Oct; 27(7):649-659. PubMed ID: 33353427
[TBL] [Abstract][Full Text] [Related]
14. Comparative characterization of sugar beet fibers to sugar beet pectin and octenyl succinic anhydride modified maltodextrin in aqueous solutions using viscometry, conductometry, tensiometry and component analysis.
Maravić N; Šereš Z; Krstonošić V; Dokić P; Teslić N; Dokić L
J Sci Food Agric; 2023 Jan; 103(1):255-263. PubMed ID: 35859266
[TBL] [Abstract][Full Text] [Related]
15. Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs.
Demirci ZO; Yılmaz I; Demirci AŞ
J Food Sci Technol; 2014 May; 51(5):936-42. PubMed ID: 24803701
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. Exploring the applicability of tamarind gum for making gluten-free rice bread.
Jang KJ; Hong YE; Moon Y; Jeon S; Angalet S; Kweon M
Food Sci Biotechnol; 2018 Dec; 27(6):1639-1648. PubMed ID: 30483427
[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. The Effects of Select Hydrocolloids on the Processing of Pâté-Style Canned Pet Food.
Dainton AN; Dogan H; Aldrich CG
Foods; 2021 Oct; 10(10):. PubMed ID: 34681555
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
