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

358 related items for PubMed ID: 34865780

  • 1. Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability.
    Aguiar EV, Santos FG, Centeno ACLS, Capriles VD.
    Food Res Int; 2021 Dec; 150(Pt A):110762. PubMed ID: 34865780
    [Abstract] [Full Text] [Related]

  • 2. Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design.
    Aguiar EV, Santos FG, Centeno ACLS, Capriles VD.
    Foods; 2022 Mar 16; 11(6):. PubMed ID: 35327270
    [Abstract] [Full Text] [Related]

  • 3. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality.
    Santos FG, Fratelli C, Muniz DG, Capriles VD.
    J Food Sci; 2018 Jan 16; 83(1):188-197. PubMed ID: 29210449
    [Abstract] [Full Text] [Related]

  • 4. An integrated instrumental and sensory techniques for assessing liking, softness and emotional related of gluten-free bread based on blended rice and bean flour.
    Aguiar EV, Santos FG, Faggian L, da Silveira Araujo MB, Araújo VA, Conti AC, Capriles VD.
    Food Res Int; 2022 Apr 16; 154():110999. PubMed ID: 35337589
    [Abstract] [Full Text] [Related]

  • 5. Development of gluten-free bread formulations containing whole chia flour with acceptable sensory properties.
    Sandri LTB, Santos FG, Fratelli C, Capriles VD.
    Food Sci Nutr; 2017 Sep 16; 5(5):1021-1028. PubMed ID: 28948020
    [Abstract] [Full Text] [Related]

  • 6. 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 16; 52(10):6323-33. PubMed ID: 26396377
    [Abstract] [Full Text] [Related]

  • 7. 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 16; 21(7):523-36. PubMed ID: 25231269
    [Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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

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

  • 14. Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads.
    Kotsiou K, Sacharidis DD, Matsakidou A, Biliaderis CG, Lazaridou A.
    Foods; 2021 Aug 07; 10(8):. PubMed ID: 34441609
    [Abstract] [Full Text] [Related]

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

  • 16. Effect of cyclodextrin glycosyl transferase [corrected] on dough rheology and bread quality from rice flour.
    Gujral HS, Guardiola I, Carbonell JV, Rosell CM.
    J Agric Food Chem; 2003 Jun 18; 51(13):3814-8. PubMed ID: 12797748
    [Abstract] [Full Text] [Related]

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

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19. Effect of water content and flour particle size on gluten-free bread quality and digestibility.
    de la Hera E, Rosell CM, Gomez M.
    Food Chem; 2014 May 15; 151():526-31. PubMed ID: 24423566
    [Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 18.