Effects of Spirulina on Mixing, Rheology, and Structure in Wheat Dough. [PDF]
FoodsHe M +5 more
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Addition of Instant Shear Heat Milled Pregelatinized Rice Flours on a Gluten-Free Pizza. [PDF]
Food Sci NutrVargas AL +5 more
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Baking results in impaired detection of clinically relevant food allergens. [PDF]
Front AllergyBermingham MD +6 more
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Impact of Sucrose Replacement on Physicochemical Properties of Whole-Wheat Biscuits. [PDF]
FoodsGlicerina VT +4 more
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Starch-Based Functional Ingredients in Baking: A Review of Advances in Starch Derivatives, Quality Enhancement, and Reduction of Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols. [PDF]
MoleculesBiney E, Wang M, Cheong KL.
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Peanut Shell Valorization: Effects of Particle Size on Techno-Functional Attributes, Mineral Profile, Starch Digestibility, and Bioactive Properties of Cookies. [PDF]
J Food SciKonak Alkış Üİ, Erem F, Şahin N.
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Proso Millet Cultivar Effects on Rheology of Dough and Quality Characteristics of Gluten-Free Breads. [PDF]
FoodsSingh M, Adedeji AA.
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Problems and Approaches in the Improvement of Gluten-Free Bread Texture: A Comprehensive Review. [PDF]
Int J Food SciAlibekova Z +5 more
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Effects of Sodium Reduction on the Physicochemical Characteristics of Pretzel Bites. [PDF]
J Food SciCabrera RPC +5 more
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Impact of Egg Components on Model Pasta Dough Rheology, Microstructure, and Mechanical Dough Rolling Energy. [PDF]
Food Technol BiotechnolBerk B, Glaue ŞÖ, Ünlütürk S.
europepmc +1 more source