BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

263 related articles for article (PubMed ID: 26604344)

  • 1. Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads.
    Gani A; Broadway AA; Masoodi FA; Wani AA; Maqsood S; Ashwar BA; Shah A; Rather SA; Gani A
    J Food Sci Technol; 2015 Dec; 52(12):7697-709. PubMed ID: 26604344
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies.
    Gani A; Broadway AA; Ahmad M; Ashwar BA; Wani AA; Wani SM; Masoodi FA; Khatkar BS
    J Food Sci Technol; 2015 Sep; 52(9):5718-26. PubMed ID: 26344985
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of whey and soy protein addition on bread rheological property of wheat flour.
    Zhou J; Liu J; Tang X
    J Texture Stud; 2018 Feb; 49(1):38-46. PubMed ID: 28472867
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of drying methods and blending ratios on dough rheological properties, physical and sensory properties of wheat-taro flour composite bread.
    Abera G; Solomon WK; Bultosa G
    Food Sci Nutr; 2017 May; 5(3):653-661. PubMed ID: 28572954
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Rheological characteristics of wheat-chickpea composite flour doughs and effect of Amla powder (
    Zafar TA; Allafi AR; Alkandari D; Al-Othman A
    Food Sci Technol Int; 2021 Apr; 27(3):264-275. PubMed ID: 32847395
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Germinated Bambara groundnut (Vigna subterranea) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread.
    Chinma CE; Ezeocha VC; Adedeji OE; Ayo-Omogie HN; Oganah-Ikujenyo BC; Anumba NL; Enimola GE; Adegoke DO; Alhassan R; Adebo OA
    J Food Sci; 2023 Jun; 88(6):2368-2384. PubMed ID: 37092658
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties.
    Iuga M; Boestean O; Ghendov-Mosanu A; Mironeasa S
    Foods; 2020 Jun; 9(6):. PubMed ID: 32599829
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread.
    Benali A; En-Nahli Y; Noutfia Y; Elbaouchi A; Kabbour MR; Gaboun F; El Maadoudi EH; Benbrahim N; Taghouti M; Ouhssine M; Kumar S
    Foods; 2021 Aug; 10(8):. PubMed ID: 34441620
    [TBL] [Abstract][Full Text] [Related]  

  • 9. [Effect of the addition of soy flour and whey protein concentrate on bread quality and mineral dialyzability].
    Visentín AN; Drago SR; Osella CA; de la Torre MA; Sánchez HD; González RJ
    Arch Latinoam Nutr; 2009 Sep; 59(3):325-31. PubMed ID: 19886519
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains.
    Rumler R; Bender D; Schoenlechner R
    Plants (Basel); 2023 Jan; 12(3):. PubMed ID: 36771581
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium-hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior.
    Katyal M; Singh N; Virdi AS; Kaur A; Ahlawat AK; Singh AM; Bajaj R
    J Food Sci; 2020 Jan; 85(1):65-76. PubMed ID: 31869859
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour.
    Atudorei D; Atudorei O; Codină GG
    Foods; 2021 Jul; 10(7):. PubMed ID: 34359411
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends.
    Hooda S; Jood S
    Nahrung; 2003 Aug; 47(4):265-8. PubMed ID: 13678267
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose.
    Peng B; Li Y; Ding S; Yang J
    Food Chem; 2017 Oct; 233():369-377. PubMed ID: 28530586
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of chickpea flour on wheat pasting properties and bread making quality.
    Mohammed I; Ahmed AR; Senge B
    J Food Sci Technol; 2014 Sep; 51(9):1902-10. PubMed ID: 25190845
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods.
    Xie X; Cai K; Yuan Z; Shang L; Deng L
    Foods; 2022 Dec; 11(24):. PubMed ID: 36553798
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Technological quality of dough and breads from commercial algarroba-wheat flour blends.
    Correa MJ; Salinas MV; Carbas B; Ferrero C; Brites C; Puppo MC
    J Food Sci Technol; 2017 Jun; 54(7):2104-2114. PubMed ID: 28720968
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Bambara-wheat composite flour: rheological behavior of dough and functionality in bread.
    Erukainure OL; Okafor JN; Ogunji A; Ukazu H; Okafor EN; Eboagwu IL
    Food Sci Nutr; 2016 Nov; 4(6):852-857. PubMed ID: 27826435
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality.
    Atudorei D; Mironeasa S; Codină GG
    Foods; 2022 Sep; 11(19):. PubMed ID: 36230058
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The effects of extruded corn flour on rheological properties of wheat-based composite dough and the bread quality.
    Sun H; Ju Q; Ma J; Chen J; Li Y; Yuan Y; Hu Y; Fujita K; Luan G
    Food Sci Nutr; 2019 Sep; 7(9):2977-2985. PubMed ID: 31572591
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 14.