238 related articles for article (PubMed ID: 30906062)
1. Effect of native and gelatinized starches from various sources on sponge cake making characteristics of wheat flour.
Bajaj R; Singh N; Kaur A
J Food Sci Technol; 2019 Feb; 56(2):1046-1055. PubMed ID: 30906062
[TBL] [Abstract][Full Text] [Related]
2. Investigating the potential of slow-retrograding starches to reduce staling in soft savory bread and sweet cake model systems.
Hayes AMR; Okoniewska M; Martinez MM; Zhao B; Hamaker BR
Food Res Int; 2020 Dec; 138(Pt A):109745. PubMed ID: 33292967
[TBL] [Abstract][Full Text] [Related]
3. Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).
Singh M; Byars JA; Liu SX
J Food Sci; 2015 Jun; 80(6):E1229-34. PubMed ID: 25922214
[TBL] [Abstract][Full Text] [Related]
4. Dry-fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products.
De Angelis D; Latrofa V; Squeo G; Pasqualone A; Summo C
J Sci Food Agric; 2024 Jan; 104(2):1190-1199. PubMed ID: 37752603
[TBL] [Abstract][Full Text] [Related]
5. Effects of Water and Gelatinized Starch on the Viscoelasticity of Pizza Dough and the Texture of Pizza Crust.
Matsumoto A; Nakai K; Kawai K
J Appl Glycosci (1999); 2022; 69(1):1-7. PubMed ID: 35493702
[TBL] [Abstract][Full Text] [Related]
6. Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake.
Jongsutjarittam N; Charoenrein S
Carbohydr Polym; 2013 Sep; 97(2):306-14. PubMed ID: 23911450
[TBL] [Abstract][Full Text] [Related]
7. Green pea waste flour as a wheat flour partial replacer in pound cake: Batter rheology behavior and cake quality properties.
Sallam YI; El-Salam EAEA; Abaza AG
Acta Sci Pol Technol Aliment; 2021; 20(1):67-78. PubMed ID: 33449521
[TBL] [Abstract][Full Text] [Related]
8. Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour.
Segundo C; Giménez A; Lobo M; Iturriaga L; Samman N
Food Sci Technol Int; 2020 Mar; 26(2):95-104. PubMed ID: 31409127
[TBL] [Abstract][Full Text] [Related]
9. Comparative study of texture of normal and energy reduced sponge cakes.
Baeva MR; Panchev IN; Terzieva VV
Nahrung; 2000 Aug; 44(4):242-6. PubMed ID: 10996897
[TBL] [Abstract][Full Text] [Related]
10. Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt.
Saleh A; Mohamed AA; Alamri MS; Hussain S; Qasem AA; Ibraheem MA
Foods; 2020 Jan; 9(1):. PubMed ID: 31936051
[TBL] [Abstract][Full Text] [Related]
11. Effect of Cactus (
Hussain S; Mohamed AA; Alamri MS; Ibraheem MA; Qasem AAA; Alsulami T; Ababtain IA
Molecules; 2022 Jan; 27(3):. PubMed ID: 35163967
[TBL] [Abstract][Full Text] [Related]
12. Properties of octenyl succinic anhydride (OSA) modified starches and their application in low fat mayonnaise.
Bajaj R; Singh N; Kaur A
Int J Biol Macromol; 2019 Jun; 131():147-157. PubMed ID: 30857961
[TBL] [Abstract][Full Text] [Related]
13. Effects of starches from different botanical sources and modification methods on physicochemical properties of starch-based edible films.
Dai L; Zhang J; Cheng F
Int J Biol Macromol; 2019 Jul; 132():897-905. PubMed ID: 30928376
[TBL] [Abstract][Full Text] [Related]
14. Rheological, physical, and sensory attributes of gluten-free rice cakes containing resistant starch.
Tsatsaragkou K; Papantoniou M; Mandala I
J Food Sci; 2015 Feb; 80(2):E341-8. PubMed ID: 25604540
[TBL] [Abstract][Full Text] [Related]
15. Structural, morphological, functional and digestibility properties of starches from cereals, tubers and legumes: a comparative study.
Bajaj R; Singh N; Kaur A; Inouchi N
J Food Sci Technol; 2018 Sep; 55(9):3799-3808. PubMed ID: 30150840
[TBL] [Abstract][Full Text] [Related]
16. Factors affecting the digestibility of raw and gelatinized potato starches.
Noda T; Takigawa S; Matsuura-Endo C; Suzuki T; Hashimoto N; Kottearachchi NS; Yamauchi H; Zaidul IS
Food Chem; 2008 Sep; 110(2):465-70. PubMed ID: 26049240
[TBL] [Abstract][Full Text] [Related]
17. Application of oxidized starch in bake-only chicken nuggets.
Purcell S; Wang YJ; Seo HS
J Food Sci; 2014 May; 79(5):C810-5. PubMed ID: 24754843
[TBL] [Abstract][Full Text] [Related]
18. Rheological and pasting behavior of OSA modified mungbean starches and its utilization in cake formulation as fat replacer.
Punia S; Siroha AK; Sandhu KS; Kaur M
Int J Biol Macromol; 2019 May; 128():230-236. PubMed ID: 30684577
[TBL] [Abstract][Full Text] [Related]
19. Effect of sorghum flour properties on gluten-free sponge cake.
Curti MI; Belorio M; Palavecino PM; Camiña JM; Ribotta PD; Gómez M
J Food Sci Technol; 2022 Apr; 59(4):1407-1418. PubMed ID: 35250065
[TBL] [Abstract][Full Text] [Related]
20. The effect of the ultrasound process and pre-gelatinization of the corn flour on the textural, visual, and sensory properties in gluten-free pan bread.
Jalali M; Sheikholeslami Z; Elhamirad AH; Haddad Khodaparast MH; Karimi M
J Food Sci Technol; 2020 Mar; 57(3):993-1002. PubMed ID: 32123420
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
