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Journal Abstract Search

286 related items for PubMed ID: 28873572

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  • 25. 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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  • 26. 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
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  • 27. Effects of endogenous macronutrients and processing conditions on starch digestibility in wheat bread.
    Qi K, Yi X, Li C.
    Carbohydr Polym; 2022 Nov 01; 295():119874. PubMed ID: 35989014
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  • 28. Investigation of starch functionality and digestibility in white wheat bread produced from a recipe containing added maltogenic amylase or amylomaltase.
    Korompokis K, Deleu LJ, De Brier N, Delcour JA.
    Food Chem; 2021 Nov 15; 362():130203. PubMed ID: 34091172
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  • 29. Effects of HMW-GSs at Glu-B1 locus on starch-protein interaction and starch digestibility during thermomechanical processing of wheat dough.
    Peng P, Wang X, Liao M, Zou X, Ma Q, Zhang X, Hu X.
    J Sci Food Agric; 2023 Mar 15; 103(4):2134-2145. PubMed ID: 36397183
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  • 33. Starch and protein analysis of wheat bread enriched with phenolics-rich sprouted wheat flour.
    Świeca M, Dziki D, Gawlik-Dziki U.
    Food Chem; 2017 Aug 01; 228():643-648. PubMed ID: 28317775
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  • 39. Influence of wheat milling on low-hydration bread quality developed by sheeting rolls.
    Gómez M, Ruiz-París E, Oliete B.
    Food Sci Technol Int; 2011 Jun 01; 17(3):257-65. PubMed ID: 21551227
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  • 40. Moisture distribution during conventional or electrical resistance oven baking of bread dough and subsequent storage.
    Derde LJ, Gomand SV, Courtin CM, Delcour JA.
    J Agric Food Chem; 2014 Jul 09; 62(27):6445-53. PubMed ID: 24949810
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