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Journal Abstract Search

108 related items for PubMed ID: 29345782

  • 1. Comparison of the expansion ability of fermented maize flour and cassava starch during baking.
    Mestres C, Boungou O, Akissoë N, Zakhia N.
    J Sci Food Agric; 2000 May 01; 80(6):665-672. PubMed ID: 29345782
    [Abstract] [Full Text] [Related]

  • 2. Fermentation and drying effects on bread-making potential of sour cassava and ahipa starches.
    Díaz A, Dini C, Viña SZ, García MA.
    Food Res Int; 2019 Feb 01; 116():620-627. PubMed ID: 30716988
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  • 3. Combined effect of fermentation, sun-drying and genotype on breadmaking ability of sour cassava starch.
    Alvarado PM, Grosmaire L, Dufour D, Toro AG, Sánchez T, Calle F, Santander MA, Ceballos H, Delarbre JL, Tran T.
    Carbohydr Polym; 2013 Oct 15; 98(1):1137-46. PubMed ID: 23987455
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  • 4. Effect of cassava starch structure on scalding of dough and baking expansion ability.
    Qi Q, Hong Y, Zhang Y, Gu Z, Cheng L, Li Z, Li C.
    Food Chem; 2021 Aug 01; 352():129350. PubMed ID: 33657481
    [Abstract] [Full Text] [Related]

  • 5. Natural fermentation of potato (Solanum tuberosum L.) starch: Effect of cultivar, amylose content, and drying method on expansion, chemical and morphological properties.
    Karow MF, Santos FND, Biduski B, Krolow ACR, Silva FTD, El Halal SLM, Macagnan KL, Zavareze EDR, Dias ARG, Diaz PS.
    Int J Biol Macromol; 2024 Mar 01; 261(Pt 1):129608. PubMed ID: 38266846
    [Abstract] [Full Text] [Related]

  • 6. Impact of steam-heat-moisture treatment on structural and functional properties of cassava flour and starch.
    Dudu OE, Oyedeji AB, Oyeyinka SA, Ma Y.
    Int J Biol Macromol; 2019 Apr 01; 126():1056-1064. PubMed ID: 30593809
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  • 7. Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development.
    Dufour D, Rolland-Sabaté A, Mina Cordoba HA, Luna Melendez JL, Moreno Alzate JL, Pizzaro M, Guilois Dubois S, Sánchez T, Eiver Belalcazar J, Morante N, Tran T, Moreno-Santander M, Vélez-Hernández G, Ceballos H.
    Food Funct; 2022 Sep 22; 13(18):9254-9267. PubMed ID: 35980275
    [Abstract] [Full Text] [Related]

  • 8. Potentials of rice as a suitable alternative for the production of ogi (a cereal-based starchy fermented gruel).
    Akintayo OA, Hashim YO, Adereti AG, Balogun MA, Bolarinwa IF, Abiodun OA, Dauda AO, Solaja AA, Alabi OF.
    J Food Sci; 2020 Aug 22; 85(8):2380-2388. PubMed ID: 32662178
    [Abstract] [Full Text] [Related]

  • 9. Structural and functional characteristics of optimised dry-heat-moisture treated cassava flour and starch.
    Dudu OE, Li L, Oyedeji AB, Oyeyinka SA, Ma Y.
    Int J Biol Macromol; 2019 Jul 15; 133():1219-1227. PubMed ID: 31054305
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  • 17. Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food.
    Afoakwa EO, Kongor EJ, Annor GA, Adjonu R.
    Int J Food Sci Nutr; 2010 Aug 15; 61(5):449-62. PubMed ID: 20109125
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  • 19. Effect of dietary fiber and starch on fecal composition in preschool children consuming maize, amaranth, or cassava flours.
    Hamaker BR, Rivera K, Morales E, Graham GG.
    J Pediatr Gastroenterol Nutr; 1991 Jul 15; 13(1):59-66. PubMed ID: 1656007
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  • 20. Effect of fermentation with Rhizopus oligosporus on some physico-chemical properties of starch extracts from soybean flour.
    Olanipekun BF, Otunola ET, Adelakun OE, Oyelade OJ.
    Food Chem Toxicol; 2009 Jul 15; 47(7):1401-5. PubMed ID: 19268508
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