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PUBMED FOR HANDHELDS

Journal Abstract Search

536 related items for PubMed ID: 17249491

  • 21. 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
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  • 22. Development of fibre-enriched gluten-free bread: a response surface methodology study.
    Sabanis D, Lebesi D, Tzia C.
    Int J Food Sci Nutr; 2009 Oct; 60 Suppl 4():174-90. PubMed ID: 19330631
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  • 24. Hydrophobicity of stored (15, 35 °C), or dry-heated (120 °C) rice flour and deteriorated breadmaking properties baked with these treated rice flour/fresh gluten flour.
    Nakagawa M, Tabara A, Ushijima Y, Matsunaga K, Seguchi M.
    Biosci Biotechnol Biochem; 2016 May; 80(5):983-90. PubMed ID: 27104763
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  • 30. [Effect of the sorghum extraction process on the color of the flour and tortillas made from mixtures with lime-treated cornmeal].
    Martínez F, Ciacco CF, Salinas Y.
    Arch Latinoam Nutr; 1992 Jun; 42(2):155-60. PubMed ID: 1341855
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  • 31. Gluten-free breads and cookies of raw and popped amaranth flours with attractive technological and nutritional qualities.
    de la Barca AM, Rojas-Martínez ME, Islas-Rubio AR, Cabrera-Chávez F.
    Plant Foods Hum Nutr; 2010 Sep; 65(3):241-6. PubMed ID: 20734143
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  • 33. Identification of the Key Aroma Compounds in Gluten-Free Rice Bread.
    Boeswetter AR, Scherf KA, Schieberle P, Koehler P.
    J Agric Food Chem; 2019 Mar 13; 67(10):2963-2972. PubMed ID: 30779560
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  • 35. Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread.
    Rinaldi M, Paciulli M, Dall'Asta C, Cirlini M, Chiavaro E.
    J Sci Food Agric; 2015 Jan 13; 95(1):59-65. PubMed ID: 25060963
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  • 38. Palatable and bio-functional wheat/rice products developed from pre-germinated brown rice of super-hard cultivar EM10.
    Nakamura S, Satoh H, Ohtsubo K.
    Biosci Biotechnol Biochem; 2010 Jan 13; 74(6):1164-72. PubMed ID: 20530881
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  • 40. Model approach to starch functionality in bread making.
    Goesaert H, Leman P, Delcour JA.
    J Agric Food Chem; 2008 Aug 13; 56(15):6423-31. PubMed ID: 18627169
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