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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

166 related items for PubMed ID: 33336920

  • 1. Gluten-Free Breads: The Gap Between Research and Commercial Reality.
    Roman L, Belorio M, Gomez M.
    Compr Rev Food Sci Food Saf; 2019 May; 18(3):690-702. PubMed ID: 33336920
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  • 6. 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
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  • 7. 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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  • 9. Determination and Comparison of the Lipid Profile and Sodium Content of Gluten-Free and Gluten-Containing Breads from the Spanish Market.
    Tres A, Tarnovska N, Varona E, Quintanilla-Casas B, Vichi S, Gibert A, Vilchez E, Guardiola F.
    Plant Foods Hum Nutr; 2020 Sep 06; 75(3):344-354. PubMed ID: 32488604
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  • 11. 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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  • 12. Acceptability of bread made with hemp (Cannabis sativa subsp. sativa) flour evaluated fresh and following a partial bake method.
    Hayward L, McSweeney MB.
    J Food Sci; 2020 Sep 06; 85(9):2915-2922. PubMed ID: 32794183
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  • 14. Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality.
    Torres-Pérez R, Martínez-García E, Siguero-Tudela MM, García-Segovia P, Martínez-Monzó J, Igual M.
    Foods; 2024 May 28; 13(11):. PubMed ID: 38890919
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  • 15. The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breads.
    Boukid F, Rosell CM.
    Int J Food Sci Nutr; 2022 Nov 28; 73(7):902-914. PubMed ID: 35695415
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  • 18. Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera.
    Peñalver R, Ros G, Nieto G.
    Foods; 2023 Oct 26; 12(21):. PubMed ID: 37959040
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  • 19. Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads.
    Gumul D, Korus A, Ziobro R.
    Int J Food Sci; 2020 Oct 26; 2020():8024398. PubMed ID: 32714971
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