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.
147 related articles for article (PubMed ID: 37509853)
1. 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]
2. 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]
3. 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]
4. 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]
5. 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]
6. 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]
7. 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]
8. 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]
9. 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]
10. Normal rice flours perform better in gluten-free bread than glutinous rice flours. Gui Y; Chen G; Tian W; Yang S; Chen J; Wang F; Li Y J Food Sci; 2022 Feb; 87(2):554-566. PubMed ID: 34997932 [TBL] [Abstract][Full Text] [Related]
11. 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]
12. Optimization xanthan gum, Roselle seed and egg white powders levels based on textural and sensory properties of gluten-free rice bread. Zarringhalami S; Ganjloo A; Mokhtari Nasrabadi Z J Food Sci Technol; 2021 Mar; 58(3):1124-1131. PubMed ID: 33678894 [TBL] [Abstract][Full Text] [Related]
13. 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]
14. Effect of Hydration on Gluten-Free Breads Made with Hydroxypropyl Methylcellulose in Comparison with Psyllium and Xanthan Gum. Belorio M; Gómez M Foods; 2020 Oct; 9(11):. PubMed ID: 33114635 [TBL] [Abstract][Full Text] [Related]
15. 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]
16. Proximate Compositions, Texture, and Sensory Profiles of Gluten-Free Bario Rice Bread Supplemented with Potato Starch. Ronie ME; Mamat H; Abdul Aziz AH; Zainol MK Foods; 2023 Mar; 12(6):. PubMed ID: 36981099 [TBL] [Abstract][Full Text] [Related]
17. Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten. Heredia-Sandoval NG; Islas-Rubio AR; Cabrera-Chávez F; Calderón de la Barca AM Food Funct; 2014 Aug; 5(8):1813-8. PubMed ID: 24917417 [TBL] [Abstract][Full Text] [Related]
18. Effect of canola proteins on rice flour bread and mathematical modelling of the baking process. Salah K; Olkhovatov EA; Aïder M J Food Sci Technol; 2019 Aug; 56(8):3744-3753. PubMed ID: 31413401 [TBL] [Abstract][Full Text] [Related]
19. 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]
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]