Found: 19
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Production of Resistant Starch by Roasting Retrograded Starch with Glucose.
- Published in:
- Molecules, 2024, v. 29, n. 12, p. 2883, doi. 10.3390/molecules29122883
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- Article
An Attempt to Replace Pure Citric Acid with Natural Lemon Juice during Potato Starch Esterification.
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- Molecules, 2024, v. 29, n. 11, p. 2687, doi. 10.3390/molecules29112687
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- Article
The Influence of Arabinoxylan on the Properties of Sourdough Wheat Bread.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 6, p. 2649, doi. 10.3390/app14062649
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- Article
The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method.
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- Molecules, 2024, v. 29, n. 4, p. 904, doi. 10.3390/molecules29040904
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- Article
Properties and Functionality of Cereal Non-Starch Polysaccharides in Breadmaking.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 4, p. 2282, doi. 10.3390/app13042282
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- Article
Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace.
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- Antioxidants, 2023, v. 12, n. 2, p. 324, doi. 10.3390/antiox12020324
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- Article
Nutritional properties and amino acid profile of buckwheat bread.
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- Journal of Food Science & Technology, 2022, v. 59, n. 8, p. 3020, doi. 10.1007/s13197-022-05518-w
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- Article
Effect of Long-Term Potato Starch Retention with Citric Acid on Its Properties.
- Published in:
- Molecules, 2022, v. 27, n. 8, p. N.PAG, doi. 10.3390/molecules27082454
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- Article
Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety.
- Published in:
- PLoS ONE, 2022, v. 17, n. 1, p. 1, doi. 10.1371/journal.pone.0261677
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- Article
Effect of pentoses, hexoses, and hydrolyzed arabinoxylan on the most abundant sugar, organic acid, and alcohol contents during rye sourdough bread production.
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- Cereal Chemistry, 2020, v. 97, n. 3, p. 642, doi. 10.1002/cche.10280
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- Article
Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour.
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- MicrobiologyOpen, 2020, v. 9, n. 4, p. 1, doi. 10.1002/mbo3.1009
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- Article
JAKOŚĆ I PROCES STARZENIA SIĘ CHLEBÓW Z RAZOWYCH MĄK PSZENNYCH: Z PSZENICY ZWYCZAJNEJ I ORKISZ ORAZ Z ŻYTA.
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- Zywnosc, 2018, v. 25, n. 1, p. 50, doi. 10.15193/zntj/2018/114/220
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- Article
Preparation and characteristics of mechanical and functional properties of starch/ Plantago psyllium seeds mucilage films.
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- Starch / Staerke, 2017, v. 69, n. 11/12, p. n/a, doi. 10.1002/star.201700014
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- Article
Physico-chemical and rheological properties of gelatinized/freeze-dried cereal starches.
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- International Agrophysics, 2017, v. 31, n. 3, p. 357, doi. 10.1515/intag-2016-0058
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- Article
Characterization of water and alkali extractable arabinoxylan from wheat and rye under standardized conditions.
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- Journal of Food Science & Technology, 2016, v. 53, n. 3, p. 1389, doi. 10.1007/s13197-015-2135-2
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- Article
Rye flour enriched with arabinoxylans in rye bread making.
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- Food Science & Technology International, 2015, v. 21, n. 1, p. 45, doi. 10.1177/1082013213504771
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- Article
The influence of oxidation, extrusion and oxidation/extrusion on physico-chemical properties of potato starch.
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- Starch / Staerke, 2014, v. 66, n. 1/2, p. 190, doi. 10.1002/star.201300069
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- Article
The effect of long-term alkali treatment on the molecular characteristics of native and extruded starches at 35°C.
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- Starch / Staerke, 2012, v. 64, n. 11, p. 890, doi. 10.1002/star.201200068
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- Article
Isolation, modification and characterization of soluble arabinoxylan fractions from rye grain.
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- European Food Research & Technology, 2012, v. 235, n. 3, p. 385, doi. 10.1007/s00217-012-1765-0
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- Article