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 *

126 related articles for article (PubMed ID: 30996463)

  • 1. Functional characterization of whole wheat flours for chapatti quality and acceptability.
    Kundu M; Khatkar BS; Gulia N; Kumar R
    J Food Sci Technol; 2019 Apr; 56(4):2296-2304. PubMed ID: 30996463
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Chapatti sensory and textural quality in relation to whole meal flour and dough characteristics.
    Khurshid S; Arif S; Iqbal HM; Akbar QUA; Yousaf S
    Food Sci Biotechnol; 2020 Feb; 29(2):243-249. PubMed ID: 32064133
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Assessment of chapatti quality of wheat varieties based on physicochemical, rheological and sensory traits.
    Kundu M; Khatkar BS; Gulia N
    Food Chem; 2017 Jul; 226():95-101. PubMed ID: 28254025
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Utilization of flour from rice brokens in wheat flour chapatti: evaluation of dough rheology, starch digestibility, glycemic index and retrogradation behavior.
    Gujral HS; Sharma B; Singh P
    J Food Sci Technol; 2019 May; 56(5):2490-2500. PubMed ID: 31168131
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of incorporating finger millet in wheat flour on mixolab behavior, chapatti quality and starch digestibility.
    Sharma B; Gujral HS; Solah V
    Food Chem; 2017 Sep; 231():156-164. PubMed ID: 28449992
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Influence of replacing wheat bran with barley bran on dough rheology, digestibility and retrogradation behavior of chapatti.
    Gujral HS; Sharma B; Khatri M
    Food Chem; 2018 Feb; 240():1154-1160. PubMed ID: 28946237
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Modulation in quality attributes of dough and starch digestibility of unleavened flat bread on replacing wheat flour with different minor millet flours.
    Sharma B; Gujral HS
    Int J Biol Macromol; 2019 Dec; 141():117-124. PubMed ID: 31476390
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Development of multigrain chapatti with spices mix to enhance the nutritional values and their storage study.
    Walde SG; Agrawal S; Mittal S
    J Food Sci Technol; 2021 Mar; 58(3):1132-1142. PubMed ID: 33678895
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Bread Wheat Quality: Some Physical, Chemical and Rheological Characteristics of Syrian and English Bread Wheat Samples.
    Al-Saleh A; Brennan CS
    Foods; 2012 Nov; 1(1):3-17. PubMed ID: 28239087
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (
    Khatun H; Van Der Borght M; Akhtaruzzaman M; Claes J
    Foods; 2021 Nov; 10(11):. PubMed ID: 34829031
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Studies on rye (Secale cereale L.) lines exhibiting a range of extract viscosities. 2. Rheological and baking characteristics of rye and rye/wheat blends and feeding value for chicks of wholemeals and breads.
    Ragaee SM; Campbell GL; Scoles GJ; McLeod JG; Tyler RT
    J Agric Food Chem; 2001 May; 49(5):2446-53. PubMed ID: 11368618
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Improvement in nutritional quality of traditional unleavened flat bread using Quality Protein Maize.
    Kaur N; Kumar R; Singh A; Shobha D; Das AK; Chaudhary D; Kaur Y; Kumar P; Sharma P; Singh B
    Front Nutr; 2022; 9():963368. PubMed ID: 36505234
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Optimizing the Rheological and Textural Properties of Chapatti Enriched with House Crickets (
    Khatun H; Lievens S; Smets R; Akhtaruzzaman M; Van Der Borght M; Claes J
    Foods; 2022 Nov; 11(21):. PubMed ID: 36360080
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread Quality.
    Akin PA; Bean SR; Smith BM; Tilley M
    J Food Sci; 2019 Dec; 84(12):3522-3534. PubMed ID: 31721217
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.
    Martinez-Villaluenga C; Michalska A; Frias J; Piskula MK; Vidal-Valverde C; Zieliński H
    J Food Sci; 2009; 74(1):C49-55. PubMed ID: 19200085
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of fortification on physico-chemical and microbiological stability of whole wheat flour.
    Akhtar S; Anjum FM; Rehman SU; Sheikh MA; Farzana K
    Food Chem; 2008 Sep; 110(1):113-9. PubMed ID: 26050173
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of incorporating hydrothermal, kilned and defatted oats on antioxidant and chapatti making properties of wheat flour.
    Gujral HS; Sharma P; Gill BS; Kaur S
    Food Chem; 2013 Jun; 138(2-3):1400-6. PubMed ID: 23411260
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. 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]  

  • 20. Utilization of a maltotetraose-producing amylase as a whole wheat bread improver: dough rheology and baking performance.
    Bae W; Lee SH; Yoo SH; Lee S
    J Food Sci; 2014 Aug; 79(8):E1535-40. PubMed ID: 25040090
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.