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Journal Abstract Search

140 related items for PubMed ID: 32405394

  • 1. The effect of Quinoa flour and enzymes on the quality of gluten-free bread.
    Azizi S, Azizi MH, Moogouei R, Rajaei P.
    Food Sci Nutr; 2020 May; 8(5):2373-2382. PubMed ID: 32405394
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  • 2. Effect of soy protein isolate on physical properties of quinoa dough and gluten-free bread quality characteristics.
    Bian X, Xing TL, Yang Y, Fan J, Ma CM, Liu XF, Wang Y, He YY, Wang LD, Wang B, Zhang N.
    J Sci Food Agric; 2023 Jan 15; 103(1):118-124. PubMed ID: 35811466
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  • 3. Evaluation of producing gluten-free bread by utilizing amaranth and lipase and protease enzymes.
    Azizi S, Azizi MH.
    J Food Sci Technol; 2023 Aug 15; 60(8):2213-2222. PubMed ID: 37273555
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  • 4. Effects of Whole and Malted Quinoa Flour Addition on Gluten-Free Muffins Quality.
    Miranda-Villa PP, Mufari JR, Bergesse AE, Calandri EL.
    J Food Sci; 2019 Jan 15; 84(1):147-153. PubMed ID: 30569476
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  • 7. The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes.
    Hamzehpour R, Dastgerdi AA.
    Int J Food Sci; 2023 Jan 15; 2023():6042636. PubMed ID: 37350795
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  • 11. 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 15; 52(10):6323-33. PubMed ID: 26396377
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  • 13. Effects of germination conditions on enzyme activities and starch hydrolysis of long-grain brown rice in relation to flour properties and bread qualities.
    Wunthunyarat W, Seo HS, Wang YJ.
    J Food Sci; 2020 Feb 15; 85(2):349-357. PubMed ID: 31957892
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  • 15. Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread.
    Adzqia F, Suwonsichon S, Thongngam M.
    Foods; 2023 Nov 13; 12(22):. PubMed ID: 38002171
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  • 16. Quality improvement of gluten-free rice flour bread through the addition of high-temperature water during processing.
    Saito K, Okouchi M, Yamaguchi M, Takechi T, Hatanaka Y, Kitsuda K, Mannari T, Takamura H.
    J Food Sci; 2022 Nov 13; 87(11):4820-4830. PubMed ID: 36181452
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  • 17. Quality attributes of breads from high-quality cassava flour improved with wet gluten.
    Akintayo OA, Oyeyinka SA, Aziz AO, Olawuyi IF, Kayode RMO, Karim OR.
    J Food Sci; 2020 Aug 13; 85(8):2310-2316. PubMed ID: 32691453
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  • 18. Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread.
    Xu X, Luo Z, Yang Q, Xiao Z, Lu X.
    Food Chem; 2019 Oct 01; 294():87-95. PubMed ID: 31126509
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  • 19. Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions.
    Sciarini LS, Steffolani ME, Fernández A, Paesani C, Pérez GT.
    Food Sci Technol Int; 2020 Jun 01; 26(4):321-332. PubMed ID: 31826661
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