Detalles de la búsqueda
1.
Wheat Sourdough Breadmaking: A Scoping Review.
Annu Rev Food Sci Technol
; 2024 Jan 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-38271645
2.
The Wheat Starchy Endosperm Protein Gradient as a Function of Cultivar and N-fertilization Is Reflected in Mill Stream Protein Content and Composition.
Foods
; 12(23)2023 Nov 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-38231659
3.
Decreasing the Crystallinity and Degree of Polymerization of Cellulose Increases Its Susceptibility to Enzymatic Hydrolysis and Fermentation by Colon Microbiota.
Foods
; 12(5)2023 Mar 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-36900616
4.
Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies.
Int J Food Microbiol
; 396: 110193, 2023 Jul 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-37054654
5.
Decreasing the degree of polymerization of microcrystalline cellulose by mechanical impact and acid hydrolysis.
Carbohydr Polym
; 294: 119764, 2022 Oct 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-35868746
6.
Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber.
Foods
; 10(11)2021 Oct 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-34828846
7.
Assessing the impact of xylanase activity on the water distribution in wheat dough: A 1H NMR study.
Food Chem
; 325: 126828, 2020 Apr 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-32413686
8.
The impact of wheat (Triticum aestivum L.) bran on wheat starch gelatinization: A differential scanning calorimetry study.
Carbohydr Polym
; 241: 116262, 2020 Aug 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-32507220
9.
The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran.
Foods
; 9(12)2020 Nov 27.
Artículo
en Inglés
| MEDLINE | ID: mdl-33260871
10.
Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran.
Foods
; 9(6)2020 Jun 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-32512729
11.
Study into the effect of microfluidisation processing parameters on the physicochemical properties of wheat (Triticum aestivum L.) bran.
Food Chem
; 305: 125436, 2020 Feb 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-31514047
12.
Sensitivity of the Bacillus subtilis Xyn A Xylanase and Its Mutants to Different Xylanase Inhibitors Determines Their Activity Profile and Functionality during Bread Making.
J Agric Food Chem
; 67(40): 11198-11209, 2019 Oct 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-31532988
13.
Density separation as a strategy to reduce the enzyme load of preharvest sprouted wheat and enhance its bread making quality.
Food Chem
; 241: 434-442, 2018 Feb 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-28958551
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