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Journal Abstract Search

247 related items for PubMed ID: 38002171

  • 1. Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread.
    Adzqia F, Suwonsichon S, Thongngam M.
    Foods; 2023 Nov 13; 12(22):. PubMed ID: 38002171
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  • 4. Normal rice flours perform better in gluten-free bread than glutinous rice flours.
    Gui Y, Chen G, Tian W, Yang S, Chen J, Wang F, Li Y.
    J Food Sci; 2022 Feb 13; 87(2):554-566. PubMed ID: 34997932
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  • 5. Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' Perception.
    Renzetti S, Aisala H, Ngadze RT, Linnemann AR, Noort MW.
    Foods; 2023 Feb 05; 12(4):. PubMed ID: 36832764
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  • 6. Effect of sorghum flour composition and particle size on quality properties of gluten-free bread.
    Trappey EF, Khouryieh H, Aramouni F, Herald T.
    Food Sci Technol Int; 2015 Apr 05; 21(3):188-202. PubMed ID: 24519987
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  • 8. Quality attributes of breads from high-quality cassava flour improved with wet gluten.
    Akintayo OA, Oyeyinka SA, Aziz AO, Olawuyi IF, Kayode RMO, Karim OR.
    J Food Sci; 2020 Aug 05; 85(8):2310-2316. PubMed ID: 32691453
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  • 9. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
    Liu J, Li Q, Zhai H, Zhang Y, Zeng X, Tang Y, Tashi N, Pan Z.
    J Food Sci; 2020 Oct 05; 85(10):3141-3149. PubMed ID: 32857867
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  • 10. The Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability, Texture, and Sensory Properties of Gluten-Free Sorghum Bread.
    Bize M, Smith BM, Aramouni FM, Bean SR.
    J Food Sci; 2017 Jan 05; 82(1):194-201. PubMed ID: 27973752
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  • 12. Wheat-Free and Nutritious Bread and 'Coricos' Made with Mesoamerican Ancestral Corn, Amaranth, Sweet Potato and Chia.
    Calderón de la Barca AM, Porras-Loaiza MAP, Pineda-Díaz EA, González-Ríos H, Heredia-Sandoval NG, Islas-Rubio AR.
    Plant Foods Hum Nutr; 2022 Dec 05; 77(4):591-598. PubMed ID: 35987934
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  • 13. 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 05; 21(7):523-36. PubMed ID: 25231269
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  • 16. 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 05; 85(2):349-357. PubMed ID: 31957892
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  • 17. 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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