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Journal Abstract Search

133 related items for PubMed ID: 22313777

  • 1. Changes in the texture and viscoelastic properties of bread containing rice porridge during storage.
    Tsai CL, Sugiyama J, Shibata M, Kokawa M, Fujita K, Tsuta M, Nabetani H, Araki T.
    Biosci Biotechnol Biochem; 2012; 76(2):331-5. PubMed ID: 22313777
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  • 2. [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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  • 4. [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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  • 8. 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; 23(3):235-244. PubMed ID: 27913711
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  • 9. 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 Apr; 74(6):1164-72. PubMed ID: 20530881
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  • 12. Variations of the sensory profile of durum wheat Altamura PDO (protected designation of origin) bread during staling.
    Pasqualone A, Summo C, Bilancia MT, Caponio F.
    J Food Sci; 2007 Apr; 72(3):S191-6. PubMed ID: 17995813
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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; 74(5):E278-84. PubMed ID: 19646043
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  • 16. Effects of milling on functional properties of rice flour.
    Kadan RS, Bryant RJ, Miller JA.
    J Food Sci; 2008 May; 73(4):E151-4. PubMed ID: 18460123
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  • 17. Changes in rheological properties of wheat due to storage.
    Kamboj U, Guha P, Mishra S.
    J Sci Food Agric; 2018 Mar; 98(4):1374-1380. PubMed ID: 28758226
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