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Journal Abstract Search

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
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  • 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
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  • 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 15; 21(3):188-202. PubMed ID: 24519987
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  • 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
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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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  • 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 01; 77(6):C684-9. PubMed ID: 22671523
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  • 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 01; 66(8):867-72. PubMed ID: 26470822
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  • 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
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