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 *

154 related articles for article (PubMed ID: 30150835)

  • 21. Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour.
    Sulieman AA; Zhu KX; Peng W; Hassan HA; Obadi M; Siddeeg A; Zhou HM
    Food Chem; 2019 Jan; 271():193-203. PubMed ID: 30236667
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C; Conte P; Fadda C; Piga A
    Food Sci Technol Int; 2015 Oct; 21(7):523-36. PubMed ID: 25231269
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics.
    Rodríguez-Vidal A; Martínez-Flores HE; González Jasso E; Velázquez de la Cruz G; Ramírez-Jiménez AK; Morales-Sánchez E
    J Texture Stud; 2017 Jun; 48(3):249-257. PubMed ID: 28573723
    [TBL] [Abstract][Full Text] [Related]  

  • 24. The effect of lactic acid bacteria and co-culture on structural, rheological, and textural profile of corn dough.
    Yaqoob S; Liu H; Liu M; Zheng M; Awan KA; Cai D; Liu J
    Food Sci Nutr; 2022 Jan; 10(1):264-271. PubMed ID: 35035927
    [TBL] [Abstract][Full Text] [Related]  

  • 25. 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]  

  • 26. Optimization of pneumatic sheet extrusion of whole wheat flour poory dough using response surface methodology.
    Murthy KV; Sudha ML; Ravi R; Raghavarao KS
    J Food Sci Technol; 2015 Jul; 52(7):4405-13. PubMed ID: 26139906
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Influence of defatted soy flour addition on the quality and stability of pretzel type product.
    Naik HR; Sekhon KS
    J Food Sci Technol; 2014 Mar; 51(3):571-6. PubMed ID: 24587534
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour.
    Demir MK; Kutlu G; Yilmaz MT
    J Texture Stud; 2017 Apr; 48(2):95-102. PubMed ID: 28370110
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Effect of β-glucan-rich barley flour fraction on rheology and quality of frozen yeasted dough.
    Hamed A; Ragaee S; Abdel-Aal el-SM
    J Food Sci; 2014 Dec; 79(12):E2470-9. PubMed ID: 25403947
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Effect of raw material characteristics on the properties of fried rice-blackgram dough.
    Bhattacharya S; Narasimha HV
    Int J Food Sci Nutr; 2008 Sep; 59(6):502-11. PubMed ID: 19086242
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread.
    Yuan B; Zhao L; Yang W; McClements DJ; Hu Q
    J Food Sci; 2017 Sep; 82(9):2041-2050. PubMed ID: 28753727
    [TBL] [Abstract][Full Text] [Related]  

  • 32. 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]  

  • 33. Quality characteristics of wheat flour dough and bread containing grape pomace flour.
    Šporin M; Avbelj M; Kovač B; Možina SS
    Food Sci Technol Int; 2018 Apr; 24(3):251-263. PubMed ID: 29207886
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Material requirements for printing cookie dough using a fused deposition modeling 3D printer.
    In J; Jeong H; Min SC
    Food Sci Biotechnol; 2022 Jul; 31(7):807-817. PubMed ID: 35720457
    [TBL] [Abstract][Full Text] [Related]  

  • 35. The Development of Expanded Snack Product Made from Pumpkin Flour-Corn Grits: Effect of Extrusion Conditions and Formulations on Physical Characteristics and Microstructure.
    Nor NM; Carr A; Hardacre A; Brennan CS
    Foods; 2013 May; 2(2):160-169. PubMed ID: 28239106
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Textural and sensory properties of trifoliate yam (Dioscorea dumetorum) flour and stiff dough 'amala'.
    Abiodun OA; Akinoso R
    J Food Sci Technol; 2015 May; 52(5):2894-901. PubMed ID: 25892788
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Comparison of observed rheological properties of hard wheat flour dough with predictions of the Giesekus-Leonov, White-Metzner and Phan-Thien Tanner models.
    Dhanasekharan M; Huang H; Kokini JL
    J Texture Stud; 1999; 30(6):603-23. PubMed ID: 12194186
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes.
    Beck M; Jekle M; Becker T
    J Sci Food Agric; 2012 Feb; 92(3):585-92. PubMed ID: 21953245
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Polenta-based snack development: from maize flour to final product by assessing structural, mechanical and sensory properties.
    Miele NA; Di Monaco R; Formisano D; Masi P; Cavella S
    J Food Sci Technol; 2018 Jul; 55(7):2569-2578. PubMed ID: 30042573
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour.
    Pătraşcu L; Banu I; Vasilean I; Aprodu I
    Food Sci Technol Int; 2017 Mar; 23(2):142-155. PubMed ID: 27565175
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.