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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

148 related items for PubMed ID: 37509873

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  • 24. Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour.
    Piga A, Conte P, Fois S, Catzeddu P, Del Caro A, Sanguinetti AM, Fadda C.
    Foods; 2021 Apr 22; 10(5):. PubMed ID: 33922117
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  • 25. Understanding gluten-free dough for reaching breads with physical quality and nutritional balance.
    Matos ME, Rosell CM.
    J Sci Food Agric; 2015 Mar 15; 95(4):653-61. PubMed ID: 24816770
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  • 27. Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads.
    Graça C, Raymundo A, Sousa I.
    Foods; 2020 Jan 21; 9(2):. PubMed ID: 31972969
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  • 29. 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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  • 31. Characterization of growth and exopolysaccharide production of selected acetic acid bacteria in buckwheat sourdoughs.
    Ua-Arak T, Jakob F, Vogel RF.
    Int J Food Microbiol; 2016 Dec 19; 239():103-112. PubMed ID: 27118673
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  • 36. Application of dairy proteins as technological and nutritional improvers of calcium-supplemented gluten-free bread.
    Krupa-Kozak U, Bączek N, Rosell CM.
    Nutrients; 2013 Nov 14; 5(11):4503-20. PubMed ID: 24241213
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  • 37. Effects of chemical composition and baking on in vitro digestibility of proteins in breads made from selected gluten-containing and gluten-free flours.
    Wu T, Taylor C, Nebl T, Ng K, Bennett LE.
    Food Chem; 2017 Oct 15; 233():514-524. PubMed ID: 28530606
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  • 38. Development of Bread Dough by Sheeting: Effects of Sheeting Regime, Bran Level and Bran Particle Size.
    Albasir MOS, Alyassin M, Campbell GM.
    Foods; 2022 Aug 02; 11(15):. PubMed ID: 35954066
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  • 39. Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation.
    Bölek S, Tosya F, Göksu F.
    Food Sci Technol Int; 2024 Apr 23; ():10820132241248483. PubMed ID: 38651275
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  • 40. Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking.
    Burešová I, Červenka L, Šebestíková R, Augustová M, Jarošová A.
    Foods; 2023 Mar 20; 12(6):. PubMed ID: 36981251
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