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.
4. Production of oven-baked wheat chips enriched with red lentil: an optimization study by response surface methodology. Babacan Cevik S; Kahraman K; Ekici L J Food Sci Technol; 2022 Jun; 59(6):2243-2254. PubMed ID: 35602450 [TBL] [Abstract][Full Text] [Related]
5. Baking Process Effects and Combined Cowpea Flour and Sorghum Bran on Functional Properties of Gluten-Free Cookies. Queiroz VAV; Dizlek H; de Barros FAR; Tardin FD; Figueiredo JEF; Awika JM Plant Foods Hum Nutr; 2022 Dec; 77(4):552-559. PubMed ID: 35980500 [TBL] [Abstract][Full Text] [Related]
6. Effect of Sorghum on Rheology and Final Quality of Western Style Breads: A Literature Review. Rumler R; Schönlechner R Foods; 2021 Jun; 10(6):. PubMed ID: 34208543 [TBL] [Abstract][Full Text] [Related]
9. Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread. Xu X; Luo Z; Yang Q; Xiao Z; Lu X Food Chem; 2019 Oct; 294():87-95. PubMed ID: 31126509 [TBL] [Abstract][Full Text] [Related]
11. Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads. Wolter A; Hager AS; Zannini E; Czerny M; Arendt EK Int J Food Microbiol; 2014 Feb; 172():83-91. PubMed ID: 24361837 [TBL] [Abstract][Full Text] [Related]
12. Characterization of white and red sorghum flour and their potential use for production of extrudate crisps. Pezzali JG; Suprabha-Raj A; Siliveru K; Aldrich CG PLoS One; 2020; 15(6):e0234940. PubMed ID: 32574219 [TBL] [Abstract][Full Text] [Related]
13. 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]
14. On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects. Severini C; Azzollini D; Albenzio M; Derossi A Food Res Int; 2018 Apr; 106():666-676. PubMed ID: 29579973 [TBL] [Abstract][Full Text] [Related]
15. Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test. Rakita S; Dokić L; Dapčević Hadnađev T; Hadnađev M; Torbica A J Texture Stud; 2018 Jun; 49(3):339-347. PubMed ID: 29105087 [TBL] [Abstract][Full Text] [Related]
16. Effect of ingredients on the quality characteristics of gluten free snacks. Gupta M; Bhattacharya S J Food Sci Technol; 2017 Nov; 54(12):3989-3999. PubMed ID: 29085141 [TBL] [Abstract][Full Text] [Related]
17. Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking. Grassi de Alcântara R; Aparecida de Carvalho R; Maria Vanin F Food Chem; 2020 Oct; 326():126972. PubMed ID: 32422510 [TBL] [Abstract][Full Text] [Related]
18. Effect of cooking method (baking compared with frying) on acrylamide level of potato chips. Palazoğlu TK; Savran D; Gökmen V J Food Sci; 2010; 75(1):E25-9. PubMed ID: 20492162 [TBL] [Abstract][Full Text] [Related]
19. Enrichment of wheat chips with omega-3 fatty acid by flaxseed addition: textural and some physicochemical properties. Yuksel F; Karaman S; Kayacier A Food Chem; 2014 Feb; 145():910-7. PubMed ID: 24128563 [TBL] [Abstract][Full Text] [Related]
20. The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production. Candal C; Erbas M J Food Sci Technol; 2019 Sep; 56(9):4110-4120. PubMed ID: 31477982 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]