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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

640 related items for PubMed ID: 29808729

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  • 23. 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; 23(2):142-155. PubMed ID: 27565175
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  • 24. Effect of cellulase on dough structure and quality characteristics of tough biscuits enriched with potato whole flour.
    Liu X, Zhu X, Zhu Y, Wang C, Li H, Chen S.
    J Food Sci; 2024 Jun; 89(6):3484-3493. PubMed ID: 38685867
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  • 25. Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality.
    Cappa C, Lucisano M, Mariotti M.
    Carbohydr Polym; 2013 Nov 06; 98(2):1657-66. PubMed ID: 24053854
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  • 26. The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake.
    Karp S, Wyrwisz J, Kurek MA, Wierzbicka A.
    Food Sci Technol Int; 2019 Oct 06; 25(7):618-629. PubMed ID: 31216185
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  • 30. Effect of starch degradation induced by extruded pregelatinization treatment on the quality of gluten-free brown rice bread.
    Yan X, Luo S, Ye J, Liu C.
    Int J Biol Macromol; 2024 Jun 06; 272(Pt 1):132764. PubMed ID: 38821309
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  • 31. Physicochemical, calorimetric and texture profile characteristics of various gluten-free flours.
    Santamaría Gómez JM, Salinas-Moreno Y, Sigüenza López R, Espino HS, López IG, Rodríguez AC, González IA.
    Food Sci Technol Int; 2024 Sep 06; 30(6):527-534. PubMed ID: 37093761
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  • 32. Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads.
    Espinosa-Ramírez J, Garzon R, Serna-Saldivar SO, Rosell CM.
    Food Res Int; 2018 Apr 06; 106():64-70. PubMed ID: 29579970
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  • 33. Optimization of gluten-free formulations for French-style breads.
    Mezaize S, Chevallier S, Le Bail A, de Lamballerie M.
    J Food Sci; 2009 Apr 06; 74(3):E140-6. PubMed ID: 19397719
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  • 34. Optimization and characterization of gluten-free spaghetti enriched with chickpea flour.
    Padalino L, Mastromatteo M, Lecce L, Spinelli S, Conte A, Del Nobile MA.
    Int J Food Sci Nutr; 2015 Mar 06; 66(2):148-58. PubMed ID: 25519246
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  • 35. Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time.
    Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, No HK, King JM.
    J Food Sci; 2010 Aug 01; 75(6):S333-9. PubMed ID: 20722957
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  • 36. Valorizing date seeds through ultrasonication to enhance quality attributes of dough and biscuit, Part-1: Effects on dough rheology and physical properties of biscuits.
    Ranasinghe M, Stathopoulos C, Sundarakani B, Maqsood S.
    Ultrason Sonochem; 2024 Oct 01; 109():107015. PubMed ID: 39142027
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  • 37. [Extruded rice flour as a gluten substitute in the poduction of rice bread].
    Clerici MT, El-Dash AA.
    Arch Latinoam Nutr; 2006 Sep 01; 56(3):288-94. PubMed ID: 17249491
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  • 38. Tailoring rice flour structure by rubbery milling for improved gluten-free baked goods.
    Brütsch L, Tribolet L, Isabettini S, Soltermann P, Baumann A, Windhab EJ.
    Food Funct; 2018 May 23; 9(5):2951-2961. PubMed ID: 29744494
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  • 39. Effect of xanthan gum on lipid digestion and bioaccessibility of β-carotene-loaded rice starch-based filled hydrogels.
    Park S, Mun S, Kim YR.
    Food Res Int; 2018 Mar 23; 105():440-445. PubMed ID: 29433234
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  • 40. Effect of water content and flour particle size on gluten-free bread quality and digestibility.
    de la Hera E, Rosell CM, Gomez M.
    Food Chem; 2014 May 15; 151():526-31. PubMed ID: 24423566
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