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Journal Abstract Search

308 related items for PubMed ID: 28572928

  • 1. Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free bread.
    Taghdir M, Mazloomi SM, Honar N, Sepandi M, Ashourpour M, Salehi M.
    Food Sci Nutr; 2017 May; 5(3):439-445. PubMed ID: 28572928
    [Abstract] [Full Text] [Related]

  • 2. Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread.
    Adzqia F, Suwonsichon S, Thongngam M.
    Foods; 2023 Nov 13; 12(22):. PubMed ID: 38002171
    [Abstract] [Full Text] [Related]

  • 3. Development of gluten-free bread formulations containing whole chia flour with acceptable sensory properties.
    Sandri LTB, Santos FG, Fratelli C, Capriles VD.
    Food Sci Nutr; 2017 Sep 13; 5(5):1021-1028. PubMed ID: 28948020
    [Abstract] [Full Text] [Related]

  • 4. Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads.
    Sozer N, Melama L, Silbir S, Rizzello CG, Flander L, Poutanen K.
    Foods; 2019 Sep 21; 8(10):. PubMed ID: 31546650
    [Abstract] [Full Text] [Related]

  • 5. Proximate Compositions, Texture, and Sensory Profiles of Gluten-Free Bario Rice Bread Supplemented with Potato Starch.
    Ronie ME, Mamat H, Abdul Aziz AH, Zainol MK.
    Foods; 2023 Mar 10; 12(6):. PubMed ID: 36981099
    [Abstract] [Full Text] [Related]

  • 6. Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties.
    Pešić MB, Pešić MM, Bezbradica J, Stanojević AB, Ivković P, Milinčić DD, Demin M, Kostić AŽ, Dojčinović B, Stanojević SP.
    Molecules; 2023 May 15; 28(10):. PubMed ID: 37241841
    [Abstract] [Full Text] [Related]

  • 7. Functionality of soymilk powder and its components in fresh soy bread.
    Nilufer D, Boyacioglu D, Vodovotz Y.
    J Food Sci; 2008 May 15; 73(4):C275-81. PubMed ID: 18460122
    [Abstract] [Full Text] [Related]

  • 8. Effect of soy protein isolate on physical properties of quinoa dough and gluten-free bread quality characteristics.
    Bian X, Xing TL, Yang Y, Fan J, Ma CM, Liu XF, Wang Y, He YY, Wang LD, Wang B, Zhang N.
    J Sci Food Agric; 2023 Jan 15; 103(1):118-124. PubMed ID: 35811466
    [Abstract] [Full Text] [Related]

  • 9. Evaluation of producing gluten-free bread by utilizing amaranth and lipase and protease enzymes.
    Azizi S, Azizi MH.
    J Food Sci Technol; 2023 Aug 15; 60(8):2213-2222. PubMed ID: 37273555
    [Abstract] [Full Text] [Related]

  • 10. Physico-chemical and nutritional properties of cereal-pulse blends for bread making.
    Dhingra S, Jood S.
    Nutr Health; 2002 Aug 15; 16(3):183-94. PubMed ID: 12418802
    [Abstract] [Full Text] [Related]

  • 11. The effect of the ultrasound process and pre-gelatinization of the corn flour on the textural, visual, and sensory properties in gluten-free pan bread.
    Jalali M, Sheikholeslami Z, Elhamirad AH, Haddad Khodaparast MH, Karimi M.
    J Food Sci Technol; 2020 Mar 15; 57(3):993-1002. PubMed ID: 32123420
    [Abstract] [Full Text] [Related]

  • 12. Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour.
    Piga A, Conte P, Fois S, Catzeddu P, Del Caro A, Sanguinetti AM, Fadda C.
    Foods; 2021 Apr 22; 10(5):. PubMed ID: 33922117
    [Abstract] [Full Text] [Related]

  • 13. Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom-moringa-supplemented healthy soup.
    Mohajan S, Orchy TN, Farzana T.
    Food Sci Nutr; 2018 May 22; 6(3):549-556. PubMed ID: 29876105
    [Abstract] [Full Text] [Related]

  • 14. Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread.
    Beltrão Martins R, Gouvinhas I, Nunes MC, Alcides Peres J, Raymundo A, Barros AIRNA.
    Molecules; 2020 Aug 06; 25(16):. PubMed ID: 32781519
    [Abstract] [Full Text] [Related]

  • 15. Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread.
    Laignier F, Akutsu RCA, Lima BR, Zandonadi RP, Raposo A, Saraiva A, Botelho RBA.
    Foods; 2022 May 10; 11(10):. PubMed ID: 35626948
    [Abstract] [Full Text] [Related]

  • 16. Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile.
    Beltrão Martins R, Nunes MC, Gouvinhas I, Ferreira LMM, Peres JA, Barros AIRNA, Raymundo A.
    Foods; 2022 Oct 11; 11(20):. PubMed ID: 37430921
    [Abstract] [Full Text] [Related]

  • 17. The Availability and Nutritional Adequacy of Gluten-Free Bread and Pasta.
    Allen B, Orfila C.
    Nutrients; 2018 Sep 25; 10(10):. PubMed ID: 30257431
    [Abstract] [Full Text] [Related]

  • 18. Nutritional composition of gluten-free food versus regular food sold in the Italian market.
    Cornicelli M, Saba M, Machello N, Silano M, Neuhold S.
    Dig Liver Dis; 2018 Dec 25; 50(12):1305-1308. PubMed ID: 29857960
    [Abstract] [Full Text] [Related]

  • 19. Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour.
    Pătraşcu L, Banu I, Vasilean I, Aprodu I.
    Food Sci Technol Int; 2017 Mar 25; 23(2):142-155. PubMed ID: 27565175
    [Abstract] [Full Text] [Related]

  • 20. Effect of supplementation on physicochemical, sensory and nutritional characteristics of bread.
    Dhingra S, Jood S.
    Nutr Health; 2002 Mar 25; 16(4):313-29. PubMed ID: 12617282
    [Abstract] [Full Text] [Related]

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