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 *

184 related articles for article (PubMed ID: 30906063)

  • 1. Effects of incorporation of groundnut oil and hydrogenated fat on pasting and dough rheological properties of flours from wheat varieties.
    Katyal M; Singh N; Singh H
    J Food Sci Technol; 2019 Feb; 56(2):1056-1065. PubMed ID: 30906063
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Evaluation of pasting and dough rheological properties of composite flours made from flour varied in gluten strength.
    Katyal M; Kaur A; Singh N
    J Food Sci Technol; 2019 May; 56(5):2700-2711. PubMed ID: 31168152
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Pasting, viscoelastic and rheological characterization of gluten free (cereals, legume and underutilized) flours with reference to wheat flour.
    Patil S; Sonawane SK; Mali M; Mhaske ST; Arya SS
    J Food Sci Technol; 2020 Aug; 57(8):2960-2966. PubMed ID: 32624601
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties.
    Gałkowska D; Witczak T; Witczak M
    Molecules; 2021 Nov; 26(22):. PubMed ID: 34834126
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of fats and oils on pasting and textural properties of wheat flour.
    Devi A; Sindhu R; Khatkar BS
    J Food Sci Technol; 2020 Oct; 57(10):3836-3842. PubMed ID: 32903945
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours.
    Mironeasa S; Codină GG
    Foods; 2019 Nov; 8(12):. PubMed ID: 31801201
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough.
    Mudgil D; Barak S; Khatkar BS
    Int J Biol Macromol; 2016 Dec; 93(Pt A):131-135. PubMed ID: 27565295
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Diversity in quality traits amongst Indian wheat varieties II: Paste, dough and muffin making properties.
    Singh N; Kaur A; Katyal M; Bhinder S; Ahlawat AK; Singh AM
    Food Chem; 2016 Apr; 197(Pt A):316-24. PubMed ID: 26616955
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Effects of waxy wheat flour and water on frozen dough and bread properties.
    Yi J; Kerr WL; Johnson JW
    J Food Sci; 2009 Jun; 74(5):E278-84. PubMed ID: 19646043
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Small and large deformation rheology for hard wheat flour dough as influenced by mixing and resting.
    Kim YR; Cornillon P; Campanella OH; Stroshine RL; Lee S; Shim JY
    J Food Sci; 2008 Jan; 73(1):E1-8. PubMed ID: 18211348
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour.
    Wu K; Gan R; Dai S; Cai YZ; Corke H; Zhu F
    J Food Sci; 2016 Mar; 81(3):E627-36. PubMed ID: 26890337
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Diversity in protein profiling, pasting, empirical and dynamic dough rheological properties of meal from different durum wheat accessions.
    Katyal M; Virdi AS; Singh N; Kaur A; Rana JC; Kumari J
    J Food Sci Technol; 2018 Apr; 55(4):1256-1269. PubMed ID: 29606740
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Pasting and Dough Rheological Properties of Ackee (
    Torres-Gallo R; Durán R; García-Camargo J; Morales O; Acevedo D; Tirado DF
    Int J Food Sci; 2021; 2021():5526912. PubMed ID: 33987437
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles.
    Cao X; Zhou S; Yi C; Wang L; Qian H; Zhang H; Qi X
    J Texture Stud; 2017 Dec; 48(6):607-615. PubMed ID: 28472852
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking properties.
    Katyal M; Singh N; Virdi AS; Kaur A; Chopra N; Ahlawat AK; Singh AM
    Food Res Int; 2017 Oct; 100(Pt 2):306-317. PubMed ID: 28888455
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality.
    Kaur A; Shevkani K; Katyal M; Singh N; Ahlawat AK; Singh AM
    J Food Sci Technol; 2016 Apr; 53(4):2127-38. PubMed ID: 27413243
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 10.