These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

135 related articles for article (PubMed ID: 25190856)

  • 1. Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit.
    Mamat H; Hill SE
    J Food Sci Technol; 2014 Sep; 51(9):1998-2005. PubMed ID: 25190856
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of different fibers on dough properties and biscuit quality.
    Blanco Canalis MS; Steffolani ME; León AE; Ribotta PD
    J Sci Food Agric; 2017 Mar; 97(5):1607-1615. PubMed ID: 27418199
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality.
    Erinc H; Mert B; Tekin A
    J Food Sci Technol; 2018 Oct; 55(10):3960-3970. PubMed ID: 30228394
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Studies on effect of oat and cheese incorporation on sensory and textural quality of short-dough type biscuit.
    Swapna KS; Rao KJ
    J Food Sci Technol; 2016 Mar; 53(3):1505-14. PubMed ID: 27570275
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of Partial Substitution of Flour with Mealworm (
    Xie X; Yuan Z; Fu K; An J; Deng L
    Foods; 2022 Jul; 11(14):. PubMed ID: 35885398
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of microencapsulated fat powders on rheological characteristics of biscuit dough and quality of biscuits.
    Sudha ML; Chetana R; Reddy SY
    J Food Sci Technol; 2014 Dec; 51(12):3984-90. PubMed ID: 25477670
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of fatty acids composition and microstructure properties of fats and oils on textural properties of dough and cookie quality.
    Devi A; Khatkar BS
    J Food Sci Technol; 2018 Jan; 55(1):321-330. PubMed ID: 29358825
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Development of multigrain premixes-its effect on rheological, textural and micro-structural characteristics of dough and quality of biscuits.
    Kumar KA; Sharma GK; Khan MA; Govindaraj T; Semwal AD
    J Food Sci Technol; 2015 Dec; 52(12):7759-70. PubMed ID: 26604349
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of inulin on textural and sensory characteristics of sorghum based high fibre biscuits using response surface methodology.
    Banerjee C; Singh R; Jha A; Mitra J
    J Food Sci Technol; 2014 Oct; 51(10):2762-8. PubMed ID: 25328223
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Physicochemical behaviors of sugars, lipids, and gluten in short dough and biscuit.
    Chevallier S; Colonna P; Buléon A; Della Valle G
    J Agric Food Chem; 2000 Apr; 48(4):1322-6. PubMed ID: 10775392
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of endogenous flour lipids on the quality of semisweet biscuits.
    Papantoniou E; Hammond EW; Tsiami AA; Scriven F; Gordon MH; Schofield JD
    J Agric Food Chem; 2003 Feb; 51(4):1057-63. PubMed ID: 12568572
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of ground ginger on dough and biscuit characteristics and acrylamide content.
    Yang H; Li L; Yin Y; Li B; Zhang X; Jiao W; Liang Y
    Food Sci Biotechnol; 2019 Oct; 28(5):1359-1366. PubMed ID: 31695934
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Gluten-free biscuits based on composite rice-chickpea flour and xanthan gum.
    Benkadri S; Salvador A; Zidoune MN; Sanz T
    Food Sci Technol Int; 2018 Oct; 24(7):607-616. PubMed ID: 29808729
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Rheological properties and microstructure of xylanase containing whole wheat bread dough.
    Ghoshal G; Shivhare US; Banerjee UC
    J Food Sci Technol; 2017 Jun; 54(7):1928-1937. PubMed ID: 28720949
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Impact of Acorn Flour on Gluten-Free Dough Rheology Properties.
    Beltrão Martins R; Nunes MC; M Ferreira LM; A Peres J; R N A Barros AI; Raymundo A
    Foods; 2020 May; 9(5):. PubMed ID: 32370220
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking.
    Canali G; Balestra F; Glicerina V; Pasini F; Caboni MF; Romani S
    J Food Sci Technol; 2020 Oct; 57(10):3864-3873. PubMed ID: 32904002
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Relationships between structural fat properties with sensory, physical and textural attributes of yeast-leavened laminated salty baked product.
    de la Horra AE; Barrera GN; Steffolani EM; Ribotta PD; León AE
    J Food Sci Technol; 2017 Aug; 54(9):2613-2625. PubMed ID: 28928501
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Bread Wheat Quality: Some Physical, Chemical and Rheological Characteristics of Syrian and English Bread Wheat Samples.
    Al-Saleh A; Brennan CS
    Foods; 2012 Nov; 1(1):3-17. PubMed ID: 28239087
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology.
    Benkadri S; Salvador A; Sanz T; Nasreddine Zidoune M
    Foods; 2020 Dec; 10(1):. PubMed ID: 33374600
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Optimization of a process for high fibre and high protein biscuit.
    Singh P; Singh R; Jha A; Rasane P; Gautam AK
    J Food Sci Technol; 2015 Mar; 52(3):1394-403. PubMed ID: 25745207
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.