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PUBMED FOR HANDHELDS

Journal Abstract Search


421 related items for PubMed ID: 19239186

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  • 25. Usage of enzymes in a novel baking process.
    Keskin SO, Sumnu G, Sahin S.
    Nahrung; 2004 Apr; 48(2):156-60. PubMed ID: 15146975
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  • 29. Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb.
    Roman L, Gomez M, Hamaker BR, Martinez MM.
    Food Chem; 2019 Feb 15; 274():664-671. PubMed ID: 30372992
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  • 31. Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain.
    Filipčev B, Bodroža-Solarov M, Pestorić M, Šimurina O.
    Food Sci Technol Int; 2017 Apr 15; 23(3):235-244. PubMed ID: 27913711
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  • 33. Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties.
    Tebben L, Chen G, Tilley M, Li Y.
    J Food Sci; 2020 Dec 15; 85(12):4201-4208. PubMed ID: 33174283
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  • 35. Roles of dextran, weak acidification and their combination in the quality of wheat bread.
    Zhang Y, Guo L, Li D, Jin Z, Xu X.
    Food Chem; 2019 Jul 15; 286():197-203. PubMed ID: 30827596
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  • 37. Impact of α-amylase during breadmaking on in vitro kinetics of starch hydrolysis and glycaemic index of enriched bread with bran.
    Sanz-Penella JM, Laparra JM, Haros M.
    Plant Foods Hum Nutr; 2014 Sep 15; 69(3):216-21. PubMed ID: 25074672
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  • 38. Sensory crispness of crispy rolls: effect of formulation, storage conditions, and water distribution in the crust.
    Primo-Martín C, Van Vliet T.
    J Food Sci; 2009 Oct 15; 74(8):S377-83. PubMed ID: 19799683
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