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Journal Abstract Search

172 related items for PubMed ID: 36211788

  • 1. Influence of sprouted oat flour substitution on the texture and in vitro starch digestibility of wheat bread.
    Cao H, Wang C, Li R, Guan X, Huang K, Zhang Y.
    Food Chem X; 2022 Oct 30; 15():100428. PubMed ID: 36211788
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  • 2. Impact of Native Form Oat β-Glucan on the Physical and Starch Digestive Properties of Whole Oat Bread.
    Hu H, Lin H, Xiao L, Guo M, Yan X, Su X, Liu L, Sang S.
    Foods; 2022 Aug 29; 11(17):. PubMed ID: 36076808
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  • 6. Sprouting Time Affects Sorghum (Sorghum bicolor [L.] Moench) Functionality and Bread-Baking Performance.
    Cardone G, Rumler R, Speranza S, Marti A, Schönlechner R.
    Foods; 2021 Sep 27; 10(10):. PubMed ID: 34681334
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  • 12. Effect of different molecular weight β-glucan hydrated with highland barley protein on the quality and in vitro starch digestibility of whole wheat bread.
    Gao M, Hu Z, Yang Y, Jin Z, Jiao A.
    Int J Biol Macromol; 2024 May 27; 268(Pt 2):131681. PubMed ID: 38643913
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  • 13. Effects of dry heat treatment temperature on the structure of wheat flour and starch in vitro digestibility of bread.
    González M, Vernon-Carter EJ, Alvarez-Ramirez J, Carrera-Tarela Y.
    Int J Biol Macromol; 2021 Jan 01; 166():1439-1447. PubMed ID: 33188811
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  • 17. 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
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  • 19. Gastrointestinal implications in pigs of wheat and oat fractions. 1. Digestibility and bulking properties of polysaccharides and other major constituents.
    Bach Knudsen KE, Hansen I.
    Br J Nutr; 1991 Mar 15; 65(2):217-32. PubMed ID: 1645992
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