Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
---|---|---|---|
1 |
Material Type: Artigo
|
Hydrocolloids in wheat breadmaking: A concise reviewFerrero, CristinaFood hydrocolloids, 2017-07, Vol.68, p.15-22 [Periódico revisado por pares]Elsevier LtdTexto completo disponível |
|
2 |
Material Type: Livro
|
|
|
3 |
Material Type: Artigo
|
Breadmaking‐Inspired Antioxidant Porous Yeast Microcarriers for Stem Cell Delivery in Diabetic Wound TreatmentWu, Xiangyi ; Zhu, Haofang ; Song, Chuanhui ; Tan, Qian ; Zhao, Yuanjin ; Shang, LuoranAdvanced materials (Weinheim), 2024-01, Vol.36 (2), p.e2309719-n/a [Periódico revisado por pares]Germany: Wiley Subscription Services, IncTexto completo disponível |
|
4 |
Material Type: Artigo
|
Novel Approaches in Gluten‐Free Breadmaking: Interface between Food Science, Nutrition, and HealthCapriles, Vanessa D. ; Arêas, José Alfredo G.Comprehensive reviews in food science and food safety, 2014-09, Vol.13 (5), p.871-890 [Periódico revisado por pares]Chicago: Wiley Subscription Services, IncTexto completo disponível |
|
5 |
Material Type: Artigo
|
Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking – A reviewJoye, Iris J. ; Lagrain, Bert ; Delcour, Jan A.Journal of cereal science, 2009-07, Vol.50 (1), p.11-21 [Periódico revisado por pares]Kidlington: Elsevier LtdTexto completo disponível |
|
6 |
Material Type: Artigo
|
Suitability of the current breadmaking quality test to predict the breadmaking potential of healthy bread formulationsHernández‐Espinosa, Nayelli ; Guzmán, Carlos ; Morales‐Dorantes, Anayeli Sarai ; Crespo‐Herrera, Leonardo ; Mondal, Suchismita ; Singh, Ravi ; Ibba, Maria ItriaCereal chemistry, 2021-09, Vol.98 (5), p.1091-1100 [Periódico revisado por pares]Texto completo disponível |
|
7 |
Material Type: Artigo
|
Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A reviewSun, Xinyang ; Wu, Simiao ; Koksel, Filiz ; Xie, Minhao ; Fang, YongFood hydrocolloids, 2023-02, Vol.135, p.108123, Article 108123 [Periódico revisado por pares]Elsevier LtdTexto completo disponível |
|
8 |
Material Type: Artigo
|
New thermal and rheological approaches of chickpea–wheat dough for breadmakingBigne, Facundo ; Romero, Alberto ; Ferrero, Cristina ; Puppo, María C. ; Guerrero, AntonioEuropean food research & technology, 2021-05, Vol.247 (5), p.1107-1115 [Periódico revisado por pares]Berlin/Heidelberg: Springer Berlin HeidelbergTexto completo disponível |
|
9 |
Material Type: Artigo
|
Chemical characterization and breadmaking potential of spelt versus wheat flourFrakolaki, Georgia ; Giannou, Virginia ; Topakas, Evangelos ; Tzia, ConstantinaJournal of cereal science, 2018-01, Vol.79, p.50-56 [Periódico revisado por pares]Elsevier LtdTexto completo disponível |
|
10 |
Material Type: Artigo
|
Rheology and the breadmaking processDobraszczyk, B.J ; Morgenstern, M.PJournal of Cereal Science, 2003-11, Vol.38 (3), p.229-245 [Periódico revisado por pares]Kidlington: Elsevier LtdTexto completo disponível |