Found: 13
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Effect of ultrasound‐assisted soaking on the hydration kinetics and physicochemical properties of chickpeas.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2221, doi. 10.1111/ijfs.16916
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- Article
Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum.
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- Foods, 2023, v. 12, n. 16, p. 3125, doi. 10.3390/foods12163125
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- Article
Ohmic baking of gluten‐free bread: role of non‐gluten protein on GF bread structure and properties.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 2, p. 595, doi. 10.1111/ijfs.16206
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- Article
Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains.
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- Plants (2223-7747), 2023, v. 12, n. 3, p. 492, doi. 10.3390/plants12030492
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- Article
Ropiness in Bread—A Re-Emerging Spoilage Phenomenon.
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- Foods, 2022, v. 11, n. 19, p. 3021, doi. 10.3390/foods11193021
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- Article
Understanding gluten-free bread ingredients during ohmic heating: function, effect and potential application for breadmaking.
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- European Food Research & Technology, 2022, v. 248, n. 4, p. 1021, doi. 10.1007/s00217-021-03942-4
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- Article
Ohmic Baking of Gluten-Free Bread: Role of Starch and Flour on Batter Properties.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 14, p. 6567, doi. 10.3390/app11146567
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- Article
Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling.
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- Foods, 2021, v. 10, n. 4, p. 870, doi. 10.3390/foods10040870
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- Article
Ohmic Heating—a Novel Approach for Gluten-Free Bread Baking.
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- Food & Bioprocess Technology, 2019, v. 12, n. 9, p. 1603, doi. 10.1007/s11947-019-02324-9
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- Article
The Effect of Different Laboratory-scale Sample Preparation Methods on the Composition of Sorghum (Sorghum bicolor L.) and Millet (Panicum miliaceum L.) Milling Fractions.
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- Periodica Polytechnica: Chemical Engineering, 2018, v. 62, n. 4, p. 426, doi. 10.3311/PPch.12846
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- Article
Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties.
- Published in:
- Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/5719681
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- Article
Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread.
- Published in:
- European Food Research & Technology, 2018, v. 244, n. 6, p. 1037, doi. 10.1007/s00217-017-3020-1
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- Article
Chemical and rheological characterization of arabinoxylan isolates from rye bran.
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- Chemical & Biological Technologies in Agriculture, 2017, v. 4, n. 1, p. 1, doi. 10.1186/s40538-017-0096-6
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- Article