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Journal Abstract Search

392 related items for PubMed ID: 29433274

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

  • 2. Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread.
    Korus J, Ziobro R, Witczak T, Kapusniak Jochym K, Juszczak L.
    Molecules; 2021 Apr 11; 26(8):. PubMed ID: 33920373
    [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 11; 77(6):C684-9. PubMed ID: 22671523
    [Abstract] [Full Text] [Related]

  • 4. 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 11; 76(3):E274-82. PubMed ID: 21535827
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  • 7. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C, Conte P, Fadda C, Piga A.
    Food Sci Technol Int; 2015 Oct 11; 21(7):523-36. PubMed ID: 25231269
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  • 8. Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread.
    Encina-Zelada CR, Cadavez V, Monteiro F, Teixeira JA, Gonzales-Barron U.
    Food Res Int; 2018 Sep 11; 111():544-555. PubMed ID: 30007717
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  • 10. Optimization of gluten-free formulations for French-style breads.
    Mezaize S, Chevallier S, Le Bail A, de Lamballerie M.
    J Food Sci; 2009 Apr 11; 74(3):E140-6. PubMed ID: 19397719
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  • 11. Effect of hydrocolloids on selected properties of gluten-free dough and bread.
    Sabanis D, Tzia C.
    Food Sci Technol Int; 2011 Aug 11; 17(4):279-91. PubMed ID: 21917639
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  • 13. Optimization of corn, rice and buckwheat formulations for gluten-free wafer production.
    Dogan IS, Yildiz O, Meral R.
    Food Sci Technol Int; 2016 Jul 11; 22(5):410-9. PubMed ID: 26446284
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  • 14. Linear Viscoelastic Properties of Selected Polysaccharide Gums as Function of Concentration, pH, and Temperature.
    Fagioli L, Pavoni L, Logrippo S, Pelucchini C, Rampoldi L, Cespi M, Bonacucina G, Casettari L.
    J Food Sci; 2019 Jan 11; 84(1):65-72. PubMed ID: 30548856
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  • 15. 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 11; 49(1):38-46. PubMed ID: 28472867
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  • 17. 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
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  • 18. 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
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  • 19. Effect of hydrocolloids on the physico-chemical and rheological properties of reconstituted sweetened yoghurt powder.
    Seth D, Mishra HN, Deka SC.
    J Sci Food Agric; 2018 Mar 15; 98(5):1696-1702. PubMed ID: 28853145
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  • 20. Advances in gluten-free bread technology.
    Ngemakwe PH, Le Roes-Hill M, Jideani VA.
    Food Sci Technol Int; 2015 Jun 15; 21(4):256-76. PubMed ID: 24837594
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