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Journal Abstract Search

341 related items for PubMed ID: 28948020

  • 1. 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; 5(5):1021-1028. PubMed ID: 28948020
    [Abstract] [Full Text] [Related]

  • 2. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality.
    Santos FG, Fratelli C, Muniz DG, Capriles VD.
    J Food Sci; 2018 Jan; 83(1):188-197. PubMed ID: 29210449
    [Abstract] [Full Text] [Related]

  • 3. Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability.
    Aguiar EV, Santos FG, Centeno ACLS, Capriles VD.
    Food Res Int; 2021 Dec; 150(Pt A):110762. PubMed ID: 34865780
    [Abstract] [Full Text] [Related]

  • 4. Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties.
    Sung WC, Chiu ET, Sun A, Hsiao HI.
    J Food Sci; 2020 Mar; 85(3):545-555. PubMed ID: 31999371
    [Abstract] [Full Text] [Related]

  • 5. Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design.
    Aguiar EV, Santos FG, Centeno ACLS, Capriles VD.
    Foods; 2022 Mar 16; 11(6):. PubMed ID: 35327270
    [Abstract] [Full Text] [Related]

  • 6. 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
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  • 8. Wheat-Free and Nutritious Bread and 'Coricos' Made with Mesoamerican Ancestral Corn, Amaranth, Sweet Potato and Chia.
    Calderón de la Barca AM, Porras-Loaiza MAP, Pineda-Díaz EA, González-Ríos H, Heredia-Sandoval NG, Islas-Rubio AR.
    Plant Foods Hum Nutr; 2022 Dec 10; 77(4):591-598. PubMed ID: 35987934
    [Abstract] [Full Text] [Related]

  • 9. Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread.
    Fratelli C, Santos FG, Muniz DG, Habu S, Braga ARC, Capriles VD.
    Foods; 2021 Apr 27; 10(5):. PubMed ID: 33925416
    [Abstract] [Full Text] [Related]

  • 10. Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour.
    Sayed-Ahmad B, Talou T, Straumite E, Sabovics M, Kruma Z, Saad Z, Hijazi A, Merah O.
    Foods; 2018 Aug 30; 7(9):. PubMed ID: 30200180
    [Abstract] [Full Text] [Related]

  • 11. 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 30; 77(6):C684-9. PubMed ID: 22671523
    [Abstract] [Full Text] [Related]

  • 12. Influence of Chia Seed, Buckwheat and Chestnut Flour Addition on the Overall Quality and Shelf Life of the Gluten-Free Biscuits.
    Silav-Tuzlu G, Tacer-Caba Z.
    Food Technol Biotechnol; 2021 Dec 30; 59(4):463-474. PubMed ID: 35136371
    [Abstract] [Full Text] [Related]

  • 13. Amorphophallus konjac: A Novel Alternative Flour on Gluten-Free Bread.
    Laignier F, Akutsu RCCA, Maldonade IR, Bertoldo Pacheco MT, Silva VSN, Mendonça MA, Zandonadi RP, Raposo A, Botelho RBA.
    Foods; 2021 May 27; 10(6):. PubMed ID: 34071793
    [Abstract] [Full Text] [Related]

  • 14. End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white.
    Alvarez MD, Herranz B, Jiménez MJ, Canet W.
    J Texture Stud; 2017 Dec 27; 48(6):550-561. PubMed ID: 28397246
    [Abstract] [Full Text] [Related]

  • 15. Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients.
    Costantini L, Lukšič L, Molinari R, Kreft I, Bonafaccia G, Manzi L, Merendino N.
    Food Chem; 2014 Dec 15; 165():232-40. PubMed ID: 25038671
    [Abstract] [Full Text] [Related]

  • 16. Optimization xanthan gum, Roselle seed and egg white powders levels based on textural and sensory properties of gluten-free rice bread.
    Zarringhalami S, Ganjloo A, Mokhtari Nasrabadi Z.
    J Food Sci Technol; 2021 Mar 15; 58(3):1124-1131. PubMed ID: 33678894
    [Abstract] [Full Text] [Related]

  • 17. 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]

  • 18. 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]

  • 19. Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality.
    Mancebo CM, Merino C, Martínez MM, Gómez M.
    J Food Sci Technol; 2015 Oct 13; 52(10):6323-33. PubMed ID: 26396377
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