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PUBMED FOR HANDHELDS

Journal Abstract Search

1140 related items for PubMed ID: 22671523

  • 1. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
    Smith BM, Bean SR, Herald TJ, Aramouni FM.
    J Food Sci; 2012 Jun; 77(6):C684-9. PubMed ID: 22671523
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  • 3. 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; 21(7):523-36. PubMed ID: 25231269
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  • 5. 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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  • 6. Effect of zein protein and hydroxypropyl methylcellulose on the texture of model gluten-free bread.
    Berta M, Koelewijn I, Öhgren C, Stading M.
    J Texture Stud; 2019 Aug; 50(4):341-349. PubMed ID: 30802960
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  • 8. Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread Quality.
    Akin PA, Bean SR, Smith BM, Tilley M.
    J Food Sci; 2019 Dec; 84(12):3522-3534. PubMed ID: 31721217
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  • 9. Optimization of corn, rice and buckwheat formulations for gluten-free wafer production.
    Dogan IS, Yildiz O, Meral R.
    Food Sci Technol Int; 2016 Jul; 22(5):410-9. PubMed ID: 26446284
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  • 12. 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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  • 13. The effects of microfluidization on rheological and textural properties of gluten-free corn breads.
    Ozturk OK, Mert B.
    Food Res Int; 2018 Mar 11; 105():782-792. PubMed ID: 29433274
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  • 16. Effect of inulin on rheological and thermal properties of gluten-free dough.
    Juszczak L, Witczak T, Ziobro R, Korus J, Cieślik E, Witczak M.
    Carbohydr Polym; 2012 Sep 01; 90(1):353-60. PubMed ID: 24751052
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