Results 101 to 110 of about 1,794 (177)

Proso Millet Cultivar Effects on Rheology of Dough and Quality Characteristics of Gluten-Free Breads. [PDF]

Foods
Singh M, Adedeji AA.
europepmc   +1 more source

Characteristics of normal and waxy corn: physicochemical, protein secondary structure, dough rheology and chapatti making properties. [PDF]

J Food Sci Technol, 2017
Thakur S, Singh N, Kaur A.
europepmc   +1 more source

Effects of Spirulina on Mixing, Rheology, and Structure in Wheat Dough. [PDF]

Foods
He M, Chen H, Lyu Y, Dong C, Li X, Liu K.   +5 more
europepmc   +1 more source

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]

Molecules
Biney E, Wang M, Cheong KL.
europepmc   +1 more source

Unravelling the protective role of soluble soybean polysaccharide in preserving dough gluten structure under acidic conditions. [PDF]

Food Chem X
Hong T, Feng Y, Xu D, Wu F, Zhong X, Huang G, Xu X.   +6 more
europepmc   +1 more source

Molecular Interactions of Resistant Dextrin with Wheat Starch and Gluten: Structural Dynamics and Macromolecular Network Formation. [PDF]

Foods
Sun Y, Wang L, Li Y, Bai X, Yang R, Wang L, Cao R.   +6 more
europepmc   +1 more source

Editorial: Rheological properties of functional and future foods. [PDF]

Front Nutr
Yazar G, Demirkesen I, Duvarci OC, Rosell CM.   +3 more
europepmc   +1 more source

Rheological analysis in food processing: factors, applications, and future outlooks with machine learning integration. [PDF]

RSC Adv
Chen Y, Zhu H, Feng Y, Wang Y, Wang X, Zhang W, Luo Y.   +6 more
europepmc   +1 more source

Acorn Bread: The Synergy of Acorn Flour, Sustainability, and EU Organic Standards. [PDF]

Foods
Lončarić P, Jukić M, Velić D, Lukinac J.   +3 more
europepmc   +1 more source

Problems and Approaches in the Improvement of Gluten-Free Bread Texture: A Comprehensive Review. [PDF]

Int J Food Sci
Alibekova Z, Bayisbayeva M, Shamsudin R, Bakhtybekova A, Alibekov R, Aimenov Z.   +5 more
europepmc   +1 more source