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PUBMED FOR HANDHELDS

Journal Abstract Search

731 related items for PubMed ID: 19397717

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. 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 Aug 01; 74(6):1164-72. PubMed ID: 20530881
    [Abstract] [Full Text] [Related]

  • 5. [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 01; 54(3):314-21. PubMed ID: 15807208
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  • 9. 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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  • 10. 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 01; 21(7):523-36. PubMed ID: 25231269
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  • 11. Incorporation of pulse flours of different particle size in relation to pita bread quality.
    Borsuk Y, Arntfield S, Lukow OM, Swallow K, Malcolmson L.
    J Sci Food Agric; 2012 Aug 15; 92(10):2055-61. PubMed ID: 22311851
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  • 12. Quality and sensory characteristics of hard red wheat after residential storage for up to 32 y.
    Rose DJ, Ogden LV, Dunn ML, Jamison RG, Lloyd MA, Pike OA.
    J Food Sci; 2011 Aug 15; 76(1):S8-S13. PubMed ID: 21535720
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  • 14. 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 15; 87(11):4820-4830. PubMed ID: 36181452
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  • 15. Effects of waxy wheat flour and water on frozen dough and bread properties.
    Yi J, Kerr WL, Johnson JW.
    J Food Sci; 2009 Jun 15; 74(5):E278-84. PubMed ID: 19646043
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  • 16. Quality characteristics of bread produced from wheat, rice and maize flours.
    Rai S, Kaur A, Singh B, Minhas KS.
    J Food Sci Technol; 2012 Dec 15; 49(6):786-9. PubMed ID: 24293700
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  • 17. Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.
    Nkhabutlane P, du Rand GE, de Kock HL.
    J Sci Food Agric; 2014 Aug 15; 94(10):2104-17. PubMed ID: 24338919
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  • 18. Viscoelastic properties of waxy and nonwaxy rice flours, their fat and protein-free starch, and the microstructure of their cooked kernels.
    Ibañez AM, Wood DF, Yokoyama WH, Park IM, Tinoco MA, Hudson CA, McKenzie KS, Shoemaker CF.
    J Agric Food Chem; 2007 Aug 08; 55(16):6761-71. PubMed ID: 17636935
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  • 19. 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 08; 95(1):59-65. PubMed ID: 25060963
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  • 20. 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 08; 85(8):2310-2316. PubMed ID: 32691453
    [Abstract] [Full Text] [Related]

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