146 related articles for article (PubMed ID: 30482992)
1. Rheology, acceptability and texture of wheat flour tortillas supplemented with soybean residue.
Montemayor-Mora G; Hernández-Reyes KE; Heredia-Olea E; Pérez-Carrillo E; Chew-Guevara AA; Serna-Saldívar SO
J Food Sci Technol; 2018 Dec; 55(12):4964-4972. PubMed ID: 30482992
[TBL] [Abstract][Full Text] [Related]
2.
Acevedo-Pacheco L; Serna-Saldívar SO
Food Nutr Res; 2016; 60():31382. PubMed ID: 27765143
[TBL] [Abstract][Full Text] [Related]
3. Coconut Flour (Cocos nucifera L.) as a Partial Replacement in Wheat Flour (Triticum aestivum)-Based Tortillas and Its Effect on Dough Rheology and Tortilla Quality.
Islas-Rubio AR; Laborin-Escalante F; Vásquez-Lara F; Montoya-Ballesteros LC; Ramos-Clamont Montfort G; Calderón de la Barca AM; Heredia-Sandoval NG
Plant Foods Hum Nutr; 2023 Jun; 78(2):314-319. PubMed ID: 36913108
[TBL] [Abstract][Full Text] [Related]
4. Functionality of gliadin proteins in wheat flour tortillas.
Mondal S; Hays DB; Alviola NJ; Mason RE; Tilley M; Waniska RD; Bean SR; Glover KD
J Agric Food Chem; 2009 Feb; 57(4):1600-5. PubMed ID: 19170634
[TBL] [Abstract][Full Text] [Related]
5. Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas.
Anton AA; Ross KA; Lukow OM; Fulcher RG; Arntfield SD
Food Chem; 2008 Jul; 109(1):33-41. PubMed ID: 26054262
[TBL] [Abstract][Full Text] [Related]
6. Influence of Added Soy Presscake and Soy Flour on Some Physical and Sensory Properties of Corn Tortillas.
Wu M; Arntfield S
J Food Sci; 2016 Oct; 81(10):S2552-S2558. PubMed ID: 27561156
[TBL] [Abstract][Full Text] [Related]
7. Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles.
Gulia N; Khatkar BS
Food Sci Technol Int; 2014 Apr; 20(3):171-82. PubMed ID: 23744117
[TBL] [Abstract][Full Text] [Related]
8. Nutritional assessment of nixtamalized maize tortillas produced from dry masa flour, landraces, and high yield hybrids and varieties.
Acosta-Estrada BA; Serna-Saldívar SO; Chuck-Hernández C
Front Nutr; 2023; 10():1183935. PubMed ID: 37485394
[TBL] [Abstract][Full Text] [Related]
9. Effect of sourdough on quality and acceptability of wheat flour tortillas.
Ontiveros-Martínez Mdel R; Ochoa-Martínez LA; González-Herrera SM; Delgado-Licon E; Bello-Pérez LA; Morales-Castro J
J Food Sci; 2011; 76(9):C1278-83. PubMed ID: 22416689
[TBL] [Abstract][Full Text] [Related]
10. Chemical, rheological and mechanical evaluation of maize dough and tortillas in blends with cassava and malanga flour.
Chel-Guerrero L; Parra-Pérez J; Betancur-Ancona D; Castellanos-Ruelas A; Solorza-Feria J
J Food Sci Technol; 2015 Jul; 52(7):4387-95. PubMed ID: 26139904
[TBL] [Abstract][Full Text] [Related]
11. Fortification of all-purpose wheat-flour tortillas with calcium lactate, calcium carbonate, or calcium citrate is acceptable.
Romanchik-Cerpovicz JE; McKemie RJ
J Am Diet Assoc; 2007 Mar; 107(3):506-9. PubMed ID: 17324671
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Chemical composition and starch digestibility of tortillas prepared with non-conventional commercial nixtamalized maize flours.
Hernández-Salazar M; Agama-Acevedo E; Sáyago-Ayerdi SG; Tovar J; Bello-Pérez LA
Int J Food Sci Nutr; 2006; 57(1-2):143-50. PubMed ID: 16849122
[TBL] [Abstract][Full Text] [Related]
14. Use of near-isogenic wheat lines to determine the glutenin composition and functionality requirements for flour tortillas.
Mondal S; Tilley M; Alviola JN; Waniska RD; Bean SR; Glover KD; Hays DB
J Agric Food Chem; 2008 Jan; 56(1):179-84. PubMed ID: 18072743
[TBL] [Abstract][Full Text] [Related]
15. Precooked bran-enriched wheat flour using extrusion: dietary fiber profile and sensory characteristics.
Gajula H; Alavi S; Adhikari K; Herald T
J Food Sci; 2008 May; 73(4):S173-9. PubMed ID: 18460140
[TBL] [Abstract][Full Text] [Related]
16. Effects of soybean fortification on protein quality of tortilla-based diets produced from regular and quality protein maize.
Amaya-Guerra CA; Alanis-Guzman MG; Serna Saldívar SO
Plant Foods Hum Nutr; 2004; 59(2):45-50. PubMed ID: 15678750
[TBL] [Abstract][Full Text] [Related]
17. Effect of amaranth and quinoa seed flour on rheological and physicochemical properties of goat meat nuggets.
Verma AK; Rajkumar V; Kumar S
J Food Sci Technol; 2019 Nov; 56(11):5027-5035. PubMed ID: 31741527
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Developing a Descriptive Sensory Characterization of Flour Tortilla Applying Flash Profile.
Rodríguez-Noriega S; Buenrostro-Figueroa JJ; Rebolloso-Padilla ON; Corona-Flores J; Camposeco-Montejo N; Flores-Naveda A; Ruelas-Chacón X
Foods; 2021 Jun; 10(7):. PubMed ID: 34202068
[TBL] [Abstract][Full Text] [Related]
20. [Effects of cooking and steep time of nixtamalized corn grain (sea mayz L.) on the physicochemical, rheological, structural and textural characteristics of grain, mass and tortillas].
Arámbula Villa G; Barrón Avila L; González Hernández J; Moreno Martínez E; Luna Bárcenas G
Arch Latinoam Nutr; 2001 Jun; 51(2):187-94. PubMed ID: 11678051
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
