Related references
Note: Only part of the references are listed.Production of pregelatinized sweet potato flour and its effect on batter and cake properties
Sasivimon Chittrakorn et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)
Extrusion pregelatinization improves texture, viscoelasticity and in vitro starch digestibility of mango and amaranth flours
Daniel E. Garcia-Valle et al.
JOURNAL OF FUNCTIONAL FOODS (2021)
Effect of the addition of thermostable and non-thermostable type 2 resistant starch (RS2) in cake batters
Perla A. Magallanes-Cruz et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
A multiscale kinetics model for the analysis of starch amylolysis
L. A. Bello-Perez et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?
Malgorzata Starowicz et al.
FOOD REVIEWS INTERNATIONAL (2019)
A review of food reformulation of baked products to reduce added sugar intake
Xiao Luo et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Application of micro-FTIR spectroscopy to study molecular association of adsorbed water with lignin
Xin Guo et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread
Xiaojuan Xu et al.
FOOD CHEMISTRY (2019)
Amaranth grain as a potential source of biologically active peptides: a review of their identification, production, bioactivity, and characterization
Erik G. Tovar-Perez et al.
FOOD REVIEWS INTERNATIONAL (2019)
Extruded Unripe Plantain Flour as an Indigestible Carbohydrate-Rich Ingredient
Daniel E. Garcia-Valle et al.
FRONTIERS IN NUTRITION (2019)
FTIR study of condensed water structure
A. Vasylieva et al.
JOURNAL OF MOLECULAR STRUCTURE (2018)
Use of succinyl chitosan as fat replacer on cake formulations
Raquel V. Rios et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Increasing Elasticity through Changes in the Secondary Structure of Gelatin by Gelation in a Microsized Lipid Space
Atsushi Sakai et al.
ACS CENTRAL SCIENCE (2018)
Are gluten-free foods healthier than non-gluten-free foods? An evaluation of supermarket products in Australia
Jason H. Y. Wu et al.
BRITISH JOURNAL OF NUTRITION (2015)
Effect of the addition of extruded wheat flours on dough rheology and bread quality
Mario Martinez et al.
JOURNAL OF CEREAL SCIENCE (2013)
Ingredient functionality in batter type cake making
Edith Wilderjans et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
Exploring the interactions between blackcurrant polyphenols, pectin and wheat biopolymers in model breads; a FTIR and HPLC investigation
A. S. Sivam et al.
FOOD CHEMISTRY (2012)
Medical progress: Celiac disease
Peter H. R. Green et al.
NEW ENGLAND JOURNAL OF MEDICINE (2007)
Evidence of the existence of the low-density liquid phase in supercooled, confined water
Francesco Mallamace et al.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2007)
Cationic starch: an effective flocculating agent
S Pal et al.
CARBOHYDRATE POLYMERS (2005)
Changes in protein secondary structure during gluten deformation studied by dynamic Fourier transform infrared spectroscopy
N Wellner et al.
BIOMACROMOLECULES (2005)
The association of water to cellulose and hemicellulose in paper examined by FTIR spectroscopy
AM Olsson et al.
CARBOHYDRATE RESEARCH (2004)
Production of gluten-free bread using soybean flour
PD Ribotta et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2004)
Glycemic index: overview of implications in health and disease
DJA Jenkins et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2002)
Share Paper
