These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

271 related items for PubMed ID: 32459258

  • 1. A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis.
    Ren Y, Linter BR, Linforth R, Foster TJ.
    Food Funct; 2020 Jun 24; 11(6):5333-5345. PubMed ID: 32459258
    [Abstract] [Full Text] [Related]

  • 2. 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 24; 76(3):E274-82. PubMed ID: 21535827
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. Effects of psyllium seed husk powder, methylcellulose, pregelatinised starch, and cold water swelling starch on the production of gluten free crackers.
    Ren Y, Linter BR, Foster TJ.
    Food Funct; 2021 Sep 07; 12(17):7773-7786. PubMed ID: 34231567
    [Abstract] [Full Text] [Related]

  • 5. 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 07; 49(1):38-46. PubMed ID: 28472867
    [Abstract] [Full Text] [Related]

  • 6. The effects of microfluidization on rheological and textural properties of gluten-free corn breads.
    Ozturk OK, Mert B.
    Food Res Int; 2018 Mar 07; 105():782-792. PubMed ID: 29433274
    [Abstract] [Full Text] [Related]

  • 7. Effect of hydrocolloids on selected properties of gluten-free dough and bread.
    Sabanis D, Tzia C.
    Food Sci Technol Int; 2011 Aug 07; 17(4):279-91. PubMed ID: 21917639
    [Abstract] [Full Text] [Related]

  • 8. Advances in gluten-free bread technology.
    Ngemakwe PH, Le Roes-Hill M, Jideani VA.
    Food Sci Technol Int; 2015 Jun 07; 21(4):256-76. PubMed ID: 24837594
    [Abstract] [Full Text] [Related]

  • 9. 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 07; 111():544-555. PubMed ID: 30007717
    [Abstract] [Full Text] [Related]

  • 10. Effect of zein protein and hydroxypropyl methylcellulose on the texture of model gluten-free bread.
    Berta M, Koelewijn I, Öhgren C, Stading M.
    J Texture Stud; 2019 Aug 07; 50(4):341-349. PubMed ID: 30802960
    [Abstract] [Full Text] [Related]

  • 11. Correlation analysis of protein quality characteristics with gluten-free bread properties.
    Horstmann SW, Foschia M, Arendt EK.
    Food Funct; 2017 Jul 19; 8(7):2465-2474. PubMed ID: 28627579
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. Rheology of Rice Flour Dough with Gum Arabic: Small and Large-Deformation Studies, Sensory Assessment and Modeling.
    Shanthilal J, Bhattacharya S.
    J Food Sci; 2015 Aug 19; 80(8):E1735-45. PubMed ID: 26248962
    [Abstract] [Full Text] [Related]

  • 14. 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 19; 77(6):C684-9. PubMed ID: 22671523
    [Abstract] [Full Text] [Related]

  • 15. The quality of gluten-free bread made of brown rice flour prepared by low temperature impact mill.
    Luo S, Yan X, Fu Y, Pang M, Chen R, Liu Y, Chen J, Liu C.
    Food Chem; 2021 Jun 30; 348():129032. PubMed ID: 33508598
    [Abstract] [Full Text] [Related]

  • 16. Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread.
    Han HM, Koh BK.
    J Sci Food Agric; 2011 Oct 30; 91(13):2495-9. PubMed ID: 21732382
    [Abstract] [Full Text] [Related]

  • 17. Rheological properties and bread quality of frozen yeast-dough with added wheat fiber.
    Adams V, Ragaee SM, Abdel-Aal EM.
    J Sci Food Agric; 2017 Jan 30; 97(1):191-198. PubMed ID: 26969875
    [Abstract] [Full Text] [Related]

  • 18. 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 30; 23(2):142-155. PubMed ID: 27565175
    [Abstract] [Full Text] [Related]

  • 19. 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 30; 21(7):523-36. PubMed ID: 25231269
    [Abstract] [Full Text] [Related]

  • 20. Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium-hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior.
    Katyal M, Singh N, Virdi AS, Kaur A, Ahlawat AK, Singh AM, Bajaj R.
    J Food Sci; 2020 Jan 30; 85(1):65-76. PubMed ID: 31869859
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 14.