Results 191 to 200 of about 37,744 (254)

Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread. [PDF]

Foods, 2023
Łopusiewicz Ł, Kowalczewski PŁ, Baranowska HM, Masewicz Ł, Amarowicz R, Krupa-Kozak U.   +5 more
europepmc   +1 more source

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

Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread. [PDF]

Food Technol Biotechnol, 2023
Novotni D, Nanjara L, Štrkalj L, Drakula S, Čukelj Mustač N, Voučko B, Ćurić D.   +6 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

Cassava starch and chickpea flour pre-treated by microwave as a substitute for gluten-free bread additives. [PDF]

J Food Sci Technol, 2023
Garske RP, Mercali GD, Thys RCS, Cladera-Olivera F.   +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

Milk Thistle Oilseed Cake Flour Fractions: A Source of Silymarin and Macronutrients for Gluten-Free Bread. [PDF]

Antioxidants (Basel), 2022
Bedrníček J, Lorenc F, Jarošová M, Bártová V, Smetana P, Kadlec J, Jirotková D, Kyselka J, Petrášková E, Bjelková M, Konvalina P, Hoang TN, Bárta J.   +12 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

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