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Journal Abstract Search

126 related items for PubMed ID: 37273555

  • 1. Evaluation of producing gluten-free bread by utilizing amaranth and lipase and protease enzymes.
    Azizi S, Azizi MH.
    J Food Sci Technol; 2023 Aug; 60(8):2213-2222. PubMed ID: 37273555
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  • 2. The effect of Quinoa flour and enzymes on the quality of gluten-free bread.
    Azizi S, Azizi MH, Moogouei R, Rajaei P.
    Food Sci Nutr; 2020 May; 8(5):2373-2382. PubMed ID: 32405394
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  • 9. The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes.
    Hamzehpour R, Dastgerdi AA.
    Int J Food Sci; 2023 May; 2023():6042636. PubMed ID: 37350795
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  • 11. Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features.
    Coțovanu I, Mironeasa S.
    Foods; 2021 Jul 03; 10(7):. PubMed ID: 34359409
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  • 12. Effects of germination conditions on enzyme activities and starch hydrolysis of long-grain brown rice in relation to flour properties and bread qualities.
    Wunthunyarat W, Seo HS, Wang YJ.
    J Food Sci; 2020 Feb 03; 85(2):349-357. PubMed ID: 31957892
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  • 13. Proximate Compositions, Texture, and Sensory Profiles of Gluten-Free Bario Rice Bread Supplemented with Potato Starch.
    Ronie ME, Mamat H, Abdul Aziz AH, Zainol MK.
    Foods; 2023 Mar 10; 12(6):. PubMed ID: 36981099
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  • 17. Effect of soy protein isolate on physical properties of quinoa dough and gluten-free bread quality characteristics.
    Bian X, Xing TL, Yang Y, Fan J, Ma CM, Liu XF, Wang Y, He YY, Wang LD, Wang B, Zhang N.
    J Sci Food Agric; 2023 Jan 15; 103(1):118-124. PubMed ID: 35811466
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  • 20. Optimization of tannin-containing sorghum bran addition to gluten-free bread.
    Ardoin R, Smith B, Bean S, Aramouni F.
    J Food Sci; 2023 Mar 15; 88(3):952-961. PubMed ID: 36717379
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