Results 131 to 140 of about 3,659,156 (167)

Optimization of Gluten-Free Bread Formulation Using Whole Sorghum-Based Flour by Response Surface Methodology. [PDF]

Foods
Rodríguez-España M, Figueroa-Hernández CY, Suárez-Quiroz ML, Canelo-Álvarez F, de Dios Figueroa-Cárdenas J, González-Ríos O, Rayas-Duarte P, Hernández-Estrada ZJ.   +7 more
europepmc   +1 more source

Enhancing the quality of rice-based gluten-free bread using sourdoughs fermented with Lactobacillus fermentum and Lactobacillus plantarum. [PDF]

Sci Rep
Seyedahmadi S, Gharekhani M, Tariverdi S, Bakhshabadi H.   +3 more
europepmc   +1 more source

Enrichment of Rice Flour with Almond Bagasse Powder: The Impact on the Physicochemical and Functional Properties of Gluten-Free Bread. [PDF]

Foods
Duarte S, Sánchez-García J, Harasym J, Betoret N.   +3 more
europepmc   +1 more source

Optimization of Quinoa-Based Gluten-Free Bread Production Using Microbial Transglutaminase Enzyme and Hydroxypropyl Methyl Cellulose (HPMC) by Response Surface Methodology. [PDF]

Food Sci Nutr
Ghodosipoor Z, Zahed O, Fallahzadeh H, Mollakhalili-Meybodi N, Nematollahi A.   +4 more
europepmc   +1 more source

Honey as a Sugar Substitute in Gluten-Free Bread Production. [PDF]

Foods
Cannas M, Fadda C, Urgeghe PP, Piga A, Conte P.   +4 more
europepmc   +1 more source

Oxidative Stability of Novel Peptides (Linusorbs) in Flaxseed Meal-Fortified Gluten-Free Bread. [PDF]

Foods
Shim YY, Burnett PG, Olivia CM, Zou XG, Lee SJ, Kim HJ, Kim YJ, Reaney MJT.   +7 more
europepmc   +1 more source

Gluten-Free Bread Enriched with Potato and Cricket Powder: Comparative Study of the Effects of Protein on Physicochemical Properties Bonds and Molecular Interactions. [PDF]

Foods
Królak J, Kucharski JJ, Kowalczewski PŁ, Dudek K, Ruszkowska M, Jeżowski P, Masewicz Ł, Siejak P, Baranowska HM.   +8 more
europepmc   +1 more source

Impact of Incorporating Dried Chaga Mushroom (Inonotus obliquus) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics. [PDF]

Molecules
Kobus Z, Krzywicka M, Blicharz-Kania A, Bosacka A, Pecyna A, Ivanišová E, Kozłowicz K, Kovačiková E.   +7 more
europepmc   +1 more source