Nkurikiye E - Search Results

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Influence of starch spherulites with different allomorphs and morphologies on reducing gastrointestinal digestibility in bread.

Jo M, Shi J, Nkurikiye E, Li Y, Shi YC. Jo M, et al. Among authors: nkurikiye e. Int J Biol Macromol. 2024 Aug;274(Pt 2):133439. doi: 10.1016/j.ijbiomac.2024.133439. Epub 2024 Jun 25. Int J Biol Macromol. 2024. PMID: 38936585

Bread-making properties of different pulse flours in composites with refined wheat flour.

Nkurikiye E, Xiao R, Tilley M, Siliveru K, Li Y. Nkurikiye E, et al. J Texture Stud. 2023 Apr;54(2):311-322. doi: 10.1111/jtxs.12742. Epub 2023 Feb 25. J Texture Stud. 2023. PMID: 36790351

Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties.

Doddabematti Prakash S, Nkurikiye E, Rajpurohit B, Li Y, Siliveru K. Doddabematti Prakash S, et al. Among authors: nkurikiye e. J Texture Stud. 2023 Feb;54(1):92-104. doi: 10.1111/jtxs.12717. Epub 2022 Oct 4. J Texture Stud. 2023. PMID: 36101011

Significance of milling methods on brown teff flour, dough, and bread properties.

Pulivarthi MK, Selladurai M, Nkurikiye E, Li Y, Siliveru K. Pulivarthi MK, et al. Among authors: nkurikiye e. J Texture Stud. 2022 Aug;53(4):478-489. doi: 10.1111/jtxs.12669. Epub 2022 Mar 7. J Texture Stud. 2022. PMID: 35192195

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