These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

164 related items for PubMed ID: 24837594

  • 1. Advances in gluten-free bread technology.
    Ngemakwe PH, Le Roes-Hill M, Jideani VA.
    Food Sci Technol Int; 2015 Jun; 21(4):256-76. PubMed ID: 24837594
    [Abstract] [Full Text] [Related]

  • 2. Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality.
    Cappa C, Lucisano M, Mariotti M.
    Carbohydr Polym; 2013 Nov 06; 98(2):1657-66. PubMed ID: 24053854
    [Abstract] [Full Text] [Related]

  • 3. 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 06; 77(6):C684-9. PubMed ID: 22671523
    [Abstract] [Full Text] [Related]

  • 4. Effects of whey and soy protein addition on bread rheological property of wheat flour.
    Zhou J, Liu J, Tang X.
    J Texture Stud; 2018 Feb 06; 49(1):38-46. PubMed ID: 28472867
    [Abstract] [Full Text] [Related]

  • 5. Gluten-free breads and cookies of raw and popped amaranth flours with attractive technological and nutritional qualities.
    de la Barca AM, Rojas-Martínez ME, Islas-Rubio AR, Cabrera-Chávez F.
    Plant Foods Hum Nutr; 2010 Sep 06; 65(3):241-6. PubMed ID: 20734143
    [Abstract] [Full Text] [Related]

  • 6. 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 06; 23(8):690-698. PubMed ID: 28658964
    [Abstract] [Full Text] [Related]

  • 7. The Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability, Texture, and Sensory Properties of Gluten-Free Sorghum Bread.
    Bize M, Smith BM, Aramouni FM, Bean SR.
    J Food Sci; 2017 Jan 06; 82(1):194-201. PubMed ID: 27973752
    [Abstract] [Full Text] [Related]

  • 8. Effect of hydrocolloids on selected properties of gluten-free dough and bread.
    Sabanis D, Tzia C.
    Food Sci Technol Int; 2011 Aug 06; 17(4):279-91. PubMed ID: 21917639
    [Abstract] [Full Text] [Related]

  • 9. 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 06; 50(4):341-349. PubMed ID: 30802960
    [Abstract] [Full Text] [Related]

  • 10. A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis.
    Ren Y, Linter BR, Linforth R, Foster TJ.
    Food Funct; 2020 Jun 24; 11(6):5333-5345. PubMed ID: 32459258
    [Abstract] [Full Text] [Related]

  • 11. The effects of microfluidization on rheological and textural properties of gluten-free corn breads.
    Ozturk OK, Mert B.
    Food Res Int; 2018 Mar 24; 105():782-792. PubMed ID: 29433274
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads.
    Espinosa-Ramírez J, Garzon R, Serna-Saldivar SO, Rosell CM.
    Food Res Int; 2018 Apr 15; 106():64-70. PubMed ID: 29579970
    [Abstract] [Full Text] [Related]

  • 14. How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough?
    Crockett R, Ie P, Vodovotz Y.
    J Food Sci; 2011 Apr 15; 76(3):E274-82. PubMed ID: 21535827
    [Abstract] [Full Text] [Related]

  • 15. Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour.
    Numfon R.
    Food Sci Technol Int; 2017 Jun 15; 23(4):310-317. PubMed ID: 28118742
    [Abstract] [Full Text] [Related]

  • 16. Application of dairy proteins as technological and nutritional improvers of calcium-supplemented gluten-free bread.
    Krupa-Kozak U, Bączek N, Rosell CM.
    Nutrients; 2013 Nov 14; 5(11):4503-20. PubMed ID: 24241213
    [Abstract] [Full Text] [Related]

  • 17. Effect of hydrocolloids on gluten proteins, dough, and flour products: A review.
    Zhang H, Liu S, Feng X, Ren F, Wang J.
    Food Res Int; 2023 Feb 14; 164():112292. PubMed ID: 36737896
    [Abstract] [Full Text] [Related]

  • 18. Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten.
    Heredia-Sandoval NG, Islas-Rubio AR, Cabrera-Chávez F, Calderón de la Barca AM.
    Food Funct; 2014 Aug 14; 5(8):1813-8. PubMed ID: 24917417
    [Abstract] [Full Text] [Related]

  • 19. Correlation analysis of protein quality characteristics with gluten-free bread properties.
    Horstmann SW, Foschia M, Arendt EK.
    Food Funct; 2017 Jul 19; 8(7):2465-2474. PubMed ID: 28627579
    [Abstract] [Full Text] [Related]

  • 20. 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]

    Page: [Next] [New Search]
    of 9.