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Journal Abstract Search

536 related items for PubMed ID: 17249491

  • 1. [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
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  • 3. 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
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  • 4. Quality attributes of breads from high-quality cassava flour improved with wet gluten.
    Akintayo OA, Oyeyinka SA, Aziz AO, Olawuyi IF, Kayode RMO, Karim OR.
    J Food Sci; 2020 Aug; 85(8):2310-2316. PubMed ID: 32691453
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  • 6. [Development of bakery products for greater adult consumption based on wheat and rice flour].
    Reyes Aguilar MJ, Palomo Pd, Bressani R.
    Arch Latinoam Nutr; 2004 Sep; 54(3):314-21. PubMed ID: 15807208
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  • 11. Gluten-Free Rice Breading Using Composited Rice Flour and Pre-Germinated Brown Rice Flour for Health Benefits.
    Kupkanchanakul W, Yamaguchi T, Naivikul O.
    J Nutr Sci Vitaminol (Tokyo); 2019 Sep; 65(Supplement):S206-S211. PubMed ID: 31619632
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  • 13. 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
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  • 14. 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
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  • 15. Characteristics of bread prepared from wheat flours blended with various kinds of newly developed rice flours.
    Nakamura S, Suzuki K, Ohtsubo K.
    J Food Sci; 2009 Apr; 74(3):E121-30. PubMed ID: 19397717
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  • 16. 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
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  • 17. 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
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  • 18. 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 01; 75(6):S312-8. PubMed ID: 20722954
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  • 19. Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time.
    Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, No HK, King JM.
    J Food Sci; 2010 Aug 01; 75(6):S333-9. PubMed ID: 20722957
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  • 20. 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 01; 85(2):349-357. PubMed ID: 31957892
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