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

377 related items for PubMed ID: 33508598

  • 1. 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]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5. Influence of maize flour particle size on gluten-free breadmaking.
    de la Hera E, Talegón M, Caballero P, Gómez M.
    J Sci Food Agric; 2013 Mar 15; 93(4):924-32. PubMed ID: 22886488
    [Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8. 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 15; 87(11):4820-4830. PubMed ID: 36181452
    [Abstract] [Full Text] [Related]

  • 9. 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 15; 76(3):E274-82. PubMed ID: 21535827
    [Abstract] [Full Text] [Related]

  • 10. Effect of acorn meal-water combinations on technological properties and fine structure of gluten-free bread.
    Skendi A, Mouselemidou P, Papageorgiou M, Papastergiadis E.
    Food Chem; 2018 Jul 01; 253():119-126. PubMed ID: 29502810
    [Abstract] [Full Text] [Related]

  • 11. Optimization of freezing methods and composition of frozen rice dough reconstituted by glutinous rice starch and gluten.
    Wei Q, Zhang G, Mei J, Zhang C, Xie J.
    Int J Biol Macromol; 2023 Jun 15; 240():124424. PubMed ID: 37060979
    [Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18. 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
    [Abstract] [Full Text] [Related]

  • 19. Tailoring rice flour structure by rubbery milling for improved gluten-free baked goods.
    Brütsch L, Tribolet L, Isabettini S, Soltermann P, Baumann A, Windhab EJ.
    Food Funct; 2018 May 23; 9(5):2951-2961. PubMed ID: 29744494
    [Abstract] [Full Text] [Related]

  • 20. Improvement of gluten-free steamed bread quality by partial substitution of rice flour with powder of Apios americana tuber.
    Ito S, Arai E.
    Food Chem; 2021 Feb 01; 337():127977. PubMed ID: 32919271
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 19.