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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

815 related items for PubMed ID: 21535827

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  • 23. 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
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  • 27. Products of chickpea processing as texture improvers in gluten-free bread.
    Bird LG, Pilkington CL, Saputra A, Serventi L.
    Food Sci Technol Int; 2017 Dec; 23(8):690-698. PubMed ID: 28658964
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  • 29. Hydrocolloid interaction with water, protein, and starch in wheat dough.
    Linlaud N, Ferrer E, Puppo MC, Ferrero C.
    J Agric Food Chem; 2011 Jan 26; 59(2):713-9. PubMed ID: 21175189
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  • 32. Structural, rheological and functional properties of ultrasonic treated xanthan gums.
    Kang J, Yue H, Li X, He C, Li Q, Cheng L, Zhang J, Liu Y, Wang S, Guo Q.
    Int J Biol Macromol; 2023 Aug 15; 246():125650. PubMed ID: 37399868
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  • 33. Using white sorghum flour for gluten-free breadmaking.
    Velázquez N, Sánchez H, Osella C, Santiago LG.
    Int J Food Sci Nutr; 2012 Jun 15; 63(4):491-7. PubMed ID: 22111686
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  • 34. Physicochemical properties of bread dough and finished bread with added pectin fiber and phenolic antioxidants.
    Sivam AS, Sun-Waterhouse D, Waterhouse GI, Quek S, Perera CO.
    J Food Sci; 2011 Apr 15; 76(3):H97-H107. PubMed ID: 21535837
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  • 35. The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product.
    Pečivová P, Burešová I, Bílková H.
    J Sci Food Agric; 2010 Oct 15; 90(13):2282-8. PubMed ID: 20661899
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  • 37. Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread.
    Korus J, Ziobro R, Witczak T, Kapusniak Jochym K, Juszczak L.
    Molecules; 2021 Apr 11; 26(8):. PubMed ID: 33920373
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  • 38. Sensory profile and quality of chemically leavened gluten-free sorghum bread containing different starches and hydrocolloids.
    Ari Akin P, Miller R, Jaffe T, Koppel K, Ehmke L.
    J Sci Food Agric; 2019 Jul 11; 99(9):4391-4396. PubMed ID: 30859568
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  • 40. Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch.
    Foschia M, Beraldo P, Peressini D.
    J Sci Food Agric; 2017 Jan 11; 97(2):572-577. PubMed ID: 27098055
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