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819 related items for PubMed ID: 24423566

  • 1. Effect of water content and flour particle size on gluten-free bread quality and digestibility.
    de la Hera E, Rosell CM, Gomez M.
    Food Chem; 2014 May 15; 151():526-31. PubMed ID: 24423566
    [Abstract] [Full Text] [Related]

  • 2. Influence of maize flour particle size on gluten-free breadmaking.
    de la Hera E, Talegón M, Caballero P, Gómez M.
    J Sci Food Agric; 2013 Mar 15; 93(4):924-32. PubMed ID: 22886488
    [Abstract] [Full Text] [Related]

  • 3. The quality of gluten-free bread made of brown rice flour prepared by low temperature impact mill.
    Luo S, Yan X, Fu Y, Pang M, Chen R, Liu Y, Chen J, Liu C.
    Food Chem; 2021 Jun 30; 348():129032. PubMed ID: 33508598
    [Abstract] [Full Text] [Related]

  • 4. Effect of sorghum flour composition and particle size on quality properties of gluten-free bread.
    Trappey EF, Khouryieh H, Aramouni F, Herald T.
    Food Sci Technol Int; 2015 Apr 30; 21(3):188-202. PubMed ID: 24519987
    [Abstract] [Full Text] [Related]

  • 5. Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust.
    Martínez MM, Román L, Gómez M.
    Food Chem; 2018 Jan 15; 239():295-303. PubMed ID: 28873572
    [Abstract] [Full Text] [Related]

  • 6. 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 15; 85(2):349-357. PubMed ID: 31957892
    [Abstract] [Full Text] [Related]

  • 7. Effect of acorn meal-water combinations on technological properties and fine structure of gluten-free bread.
    Skendi A, Mouselemidou P, Papageorgiou M, Papastergiadis E.
    Food Chem; 2018 Jul 01; 253():119-126. PubMed ID: 29502810
    [Abstract] [Full Text] [Related]

  • 8. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
    Liu J, Li Q, Zhai H, Zhang Y, Zeng X, Tang Y, Tashi N, Pan Z.
    J Food Sci; 2020 Oct 01; 85(10):3141-3149. PubMed ID: 32857867
    [Abstract] [Full Text] [Related]

  • 9. Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread.
    Xu X, Luo Z, Yang Q, Xiao Z, Lu X.
    Food Chem; 2019 Oct 01; 294():87-95. PubMed ID: 31126509
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 11. Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility.
    Lin S, Gao J, Jin X, Wang Y, Dong Z, Ying J, Zhou W.
    Food Funct; 2020 Apr 01; 11(4):3610-3620. PubMed ID: 32292961
    [Abstract] [Full Text] [Related]

  • 12. Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour.
    Liu X, Mu T, Sun H, Zhang M, Chen J, Fauconnier ML.
    Food Chem; 2018 Jan 15; 239():1064-1074. PubMed ID: 28873523
    [Abstract] [Full Text] [Related]

  • 13. 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 15; 77(6):C684-9. PubMed ID: 22671523
    [Abstract] [Full Text] [Related]

  • 14. Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads.
    Carini E, Scazzina F, Curti E, Fattori F, Mazzeo T, Vittadini E.
    Int J Food Sci Nutr; 2015 Jun 15; 66(8):867-72. PubMed ID: 26470822
    [Abstract] [Full Text] [Related]

  • 15. Physical and molecular changes during the storage of gluten-free rice and oat bread.
    Hager AS, Bosmans GM, Delcour JA.
    J Agric Food Chem; 2014 Jun 18; 62(24):5682-9. PubMed ID: 24863875
    [Abstract] [Full Text] [Related]

  • 16. Comparative studies on physicochemical properties, starch hydrolysis, predicted glycemic index of Hom Mali rice and Riceberry rice flour and their applications in bread.
    Thiranusornkij L, Thamnarathip P, Chandrachai A, Kuakpetoon D, Adisakwattana S.
    Food Chem; 2019 Jun 15; 283():224-231. PubMed ID: 30722865
    [Abstract] [Full Text] [Related]

  • 17. Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems.
    Bosmans GM, Lagrain B, Deleu LJ, Fierens E, Hills BP, Delcour JA.
    J Agric Food Chem; 2012 May 30; 60(21):5461-70. PubMed ID: 22553963
    [Abstract] [Full Text] [Related]

  • 18. Influence of sourdough on in vitro starch digestibility and predicted glycemic indices of gluten-free breads.
    Wolter A, Hager AS, Zannini E, Arendt EK.
    Food Funct; 2014 Mar 30; 5(3):564-72. PubMed ID: 24492829
    [Abstract] [Full Text] [Related]

  • 19. Impact of particle size on wheat dough and bread characteristics.
    Lapčíková B, Burešová I, Lapčík L, Dabash V, Valenta T.
    Food Chem; 2019 Nov 01; 297():124938. PubMed ID: 31253272
    [Abstract] [Full Text] [Related]

  • 20. Tailoring rice flour structure by rubbery milling for improved gluten-free baked goods.
    Brütsch L, Tribolet L, Isabettini S, Soltermann P, Baumann A, Windhab EJ.
    Food Funct; 2018 May 23; 9(5):2951-2961. PubMed ID: 29744494
    [Abstract] [Full Text] [Related]

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