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Journal Abstract Search

209 related items for PubMed ID: 33374600

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  • 2. Gluten-free biscuits based on composite rice-chickpea flour and xanthan gum.
    Benkadri S, Salvador A, Zidoune MN, Sanz T.
    Food Sci Technol Int; 2018 Oct; 24(7):607-616. PubMed ID: 29808729
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  • 5. 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. Pasting properties of Tamarind (Tamarindus indica) kernel powder in the presence of Xanthan, Carboxymethylcellulose and Locust bean gum in comparison to Rice and Potato flour.
    Kaur M, Sandhu KS, Kaur J.
    J Food Sci Technol; 2013 Aug; 50(4):809-14. PubMed ID: 24425986
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  • 8. Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums.
    Yoon SJ, Lee Y, Yoo B.
    Prev Nutr Food Sci; 2016 Dec; 21(4):367-372. PubMed ID: 28078260
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  • 9. Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour.
    Sulieman AA, Zhu KX, Peng W, Hassan HA, Obadi M, Siddeeg A, Zhou HM.
    Food Chem; 2019 Jan 15; 271():193-203. PubMed ID: 30236667
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  • 10. 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 15; 77(6):C684-9. PubMed ID: 22671523
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  • 11. 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 15; 80(8):E1735-45. PubMed ID: 26248962
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  • 13. Optimization of a process for high fibre and high protein biscuit.
    Singh P, Singh R, Jha A, Rasane P, Gautam AK.
    J Food Sci Technol; 2015 Mar 15; 52(3):1394-403. PubMed ID: 25745207
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  • 14. Effect of cellulase on dough structure and quality characteristics of tough biscuits enriched with potato whole flour.
    Liu X, Zhu X, Zhu Y, Wang C, Li H, Chen S.
    J Food Sci; 2024 Jun 15; 89(6):3484-3493. PubMed ID: 38685867
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  • 15. Optimization xanthan gum, Roselle seed and egg white powders levels based on textural and sensory properties of gluten-free rice bread.
    Zarringhalami S, Ganjloo A, Mokhtari Nasrabadi Z.
    J Food Sci Technol; 2021 Mar 15; 58(3):1124-1131. PubMed ID: 33678894
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  • 17. Improvement of gluten-free bread and cake properties using natural hydrocolloids: A review.
    Salehi F.
    Food Sci Nutr; 2019 Nov 15; 7(11):3391-3402. PubMed ID: 31762992
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  • 20. 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 15; 23(4):310-317. PubMed ID: 28118742
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