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Journal Abstract Search

189 related items for PubMed ID: 31762992

  • 1. Improvement of gluten-free bread and cake properties using natural hydrocolloids: A review.
    Salehi F.
    Food Sci Nutr; 2019 Nov; 7(11):3391-3402. PubMed ID: 31762992
    [Abstract] [Full Text] [Related]

  • 2. Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review.
    Salehi F.
    J Texture Stud; 2020 Apr; 51(2):361-370. PubMed ID: 31523824
    [Abstract] [Full Text] [Related]

  • 3. 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; 21(7):523-36. PubMed ID: 25231269
    [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; 76(3):E274-82. PubMed ID: 21535827
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  • 6. Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids.
    Megusar P, Stopar D, Poklar Ulrih N, Dogsa I, Prislan I.
    Polymers (Basel); 2022 Aug 09; 14(16):. PubMed ID: 36015498
    [Abstract] [Full Text] [Related]

  • 7. Exploring the Role of Acacia (Acacia seyal) and Cactus (Opuntia ficus-indica) Gums on the Dough Performance and Quality Attributes of Breads and Cakes.
    Hussain S, Alamri MS, Mohamed AA, Ibraheem MA, Qasem AAA, Shamlan G, Ababtain IA.
    Foods; 2022 Apr 21; 11(9):. PubMed ID: 35563930
    [Abstract] [Full Text] [Related]

  • 8. The effects of microfluidization on rheological and textural properties of gluten-free corn breads.
    Ozturk OK, Mert B.
    Food Res Int; 2018 Mar 21; 105():782-792. PubMed ID: 29433274
    [Abstract] [Full Text] [Related]

  • 9. Impact of Guar Gum and Locust Bean Gum Addition on the Pasting, Rheological Properties, and Freeze-Thaw Stability of Rice Starch Gel.
    Xu X, Ye S, Zuo X, Fang S.
    Foods; 2022 Aug 19; 11(16):. PubMed ID: 36010508
    [Abstract] [Full Text] [Related]

  • 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 19; 74(3):E140-6. PubMed ID: 19397719
    [Abstract] [Full Text] [Related]

  • 11. 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 19; 23(4):310-317. PubMed ID: 28118742
    [Abstract] [Full Text] [Related]

  • 12. Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread.
    Di Renzo T, Trivisonno MC, Nazzaro S, Reale A, Messia MC.
    Foods; 2024 Apr 30; 13(9):. PubMed ID: 38731756
    [Abstract] [Full Text] [Related]

  • 13. Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes.
    Alamri MS, Mohamed AA, Hussain S, Ibraheem MA, Qasem AAA, Shamlan G, Hakeem MJ, Ababtain IA.
    Foods; 2022 Feb 03; 11(3):. PubMed ID: 35159610
    [Abstract] [Full Text] [Related]

  • 14. Gluten-Free Products for Celiac Susceptible People.
    Rai S, Kaur A, Chopra CS.
    Front Nutr; 2018 Feb 03; 5():116. PubMed ID: 30619866
    [Abstract] [Full Text] [Related]

  • 15. Hydrocolloids in gluten-free breads: a review.
    Anton AA, Artfield SD.
    Int J Food Sci Nutr; 2008 Feb 03; 59(1):11-23. PubMed ID: 18097842
    [Abstract] [Full Text] [Related]

  • 16. 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 03; 77(6):C684-9. PubMed ID: 22671523
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  • 18. Optimization of corn, rice and buckwheat formulations for gluten-free wafer production.
    Dogan IS, Yildiz O, Meral R.
    Food Sci Technol Int; 2016 Jul 03; 22(5):410-9. PubMed ID: 26446284
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 20. The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index.
    Culetu A, Duta DE, Papageorgiou M, Varzakas T.
    Foods; 2021 Dec 16; 10(12):. PubMed ID: 34945672
    [Abstract] [Full Text] [Related]

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