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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

308 related items for PubMed ID: 30956311

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  • 4. 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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  • 5. 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 06; 52(10):6323-33. PubMed ID: 26396377
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  • 14. Effect of Sodium Chloride and Sodium Bicarbonate on the Physicochemical Properties of Soft Wheat Flour Doughs and Gluten Polymerization.
    Chen G, Ehmke L, Miller R, Faa P, Smith G, Li Y.
    J Agric Food Chem; 2018 Jul 05; 66(26):6840-6850. PubMed ID: 29879838
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  • 16. Rheological behaviors and physicochemical changes of doughs reconstituted from potato starch with different sizes and gluten.
    Zhou T, Zhang L, Liu Q, Liu W, Hu H.
    Food Res Int; 2021 Jul 05; 145():110397. PubMed ID: 34112400
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  • 17. Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems.
    Barrera GN, León AE, Ribotta PD.
    J Sci Food Agric; 2016 May 05; 96(7):2539-46. PubMed ID: 26251131
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  • 18. Superior gluten structure and more small starch granules synergistically confer dough quality for high amylose wheat varieties.
    Li L, Liu Z, Li X, Chu X, Yang W, Wang B, Xie Y, Li X.
    Front Nutr; 2023 May 05; 10():1195505. PubMed ID: 37266134
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  • 20. Wheat starch particle size distribution regulates the dynamic transition behavior of gluten at different stages of dough mixing.
    Shen H, Yan M, Liu X, Ge X, Zeng J, Gao H, Zhang G, Li W.
    Int J Biol Macromol; 2023 Jul 31; 244():125371. PubMed ID: 37330103
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