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 *

189 related articles for article (PubMed ID: 31413417)

  • 1. Mixolab behavior, quality attributes and antioxidant capacity of breads incorporated with
    Zhang Y; Ruan C; Cheng Z; Zhou Y; Liang J
    J Food Sci Technol; 2019 Aug; 56(8):3921-3929. PubMed ID: 31413417
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The effect of additives combination on rheological properties of dough and quality of bread with
    Zhang Y; Ruan C; Wang J; Han J; Shao Z; Li X; Sun Y; Liang J
    Food Sci Technol Int; 2021 Sep; 27(6):554-562. PubMed ID: 33236641
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The effects of extruded corn flour on rheological properties of wheat-based composite dough and the bread quality.
    Sun H; Ju Q; Ma J; Chen J; Li Y; Yuan Y; Hu Y; Fujita K; Luan G
    Food Sci Nutr; 2019 Sep; 7(9):2977-2985. PubMed ID: 31572591
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Bambara-wheat composite flour: rheological behavior of dough and functionality in bread.
    Erukainure OL; Okafor JN; Ogunji A; Ukazu H; Okafor EN; Eboagwu IL
    Food Sci Nutr; 2016 Nov; 4(6):852-857. PubMed ID: 27826435
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Germinated Bambara groundnut (Vigna subterranea) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread.
    Chinma CE; Ezeocha VC; Adedeji OE; Ayo-Omogie HN; Oganah-Ikujenyo BC; Anumba NL; Enimola GE; Adegoke DO; Alhassan R; Adebo OA
    J Food Sci; 2023 Jun; 88(6):2368-2384. PubMed ID: 37092658
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of celery powder on wheat dough properties and textural, antioxidant and starch digestibility properties of bread.
    Wang N; Xu Y; Chao H; Zhang M; Zhou Y; Wang M
    J Food Sci Technol; 2020 May; 57(5):1710-1718. PubMed ID: 32327782
    [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. Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability.
    Aguiar EV; Santos FG; Centeno ACLS; Capriles VD
    Food Res Int; 2021 Dec; 150(Pt A):110762. PubMed ID: 34865780
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Wheat Bread Supplemented with
    Sławińska A; Sołowiej BG; Radzki W; Fornal E
    Foods; 2022 Nov; 11(23):. PubMed ID: 36496594
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough.
    Bojňanská T; Musilová J; Vollmannová A
    Foods; 2021 May; 10(5):. PubMed ID: 34068906
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential.
    Aboshora W; Lianfu Z; Dahir M; Qingran M; Musa A; Gasmalla MA; Omar KA
    J Food Sci Technol; 2016 Jan; 53(1):591-600. PubMed ID: 26787978
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Influence of Adding Chinese Yam (
    Li QM; Li Y; Zou JH; Guo SY; Wang F; Yu P; Su XJ
    Foods; 2020 Feb; 9(3):. PubMed ID: 32121041
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread.
    Benali A; En-Nahli Y; Noutfia Y; Elbaouchi A; Kabbour MR; Gaboun F; El Maadoudi EH; Benbrahim N; Taghouti M; Ouhssine M; Kumar S
    Foods; 2021 Aug; 10(8):. PubMed ID: 34441620
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The effect of process parameters and microstructural changes on a new convenience food - quick-frozen paste-coated mushrooms (Agaricus bisporus).
    Liu SW; Chang XD; Liu XF; Jiang WH; Ma XF
    J Food Sci Technol; 2015 Mar; 52(3):1304-15. PubMed ID: 25745199
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality.
    Mancebo CM; Merino C; Martínez MM; Gómez M
    J Food Sci Technol; 2015 Oct; 52(10):6323-33. PubMed ID: 26396377
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of water content and flour particle size on gluten-free bread quality and digestibility.
    de la Hera E; Rosell CM; Gomez M
    Food Chem; 2014 May; 151():526-31. PubMed ID: 24423566
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of germination conditions on enzyme activities and starch hydrolysis of long-grain brown rice in relation to flour properties and bread qualities.
    Wunthunyarat W; Seo HS; Wang YJ
    J Food Sci; 2020 Feb; 85(2):349-357. PubMed ID: 31957892
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Physicochemical properties of bread dough and finished bread with added pectin fiber and phenolic antioxidants.
    Sivam AS; Sun-Waterhouse D; Waterhouse GI; Quek S; Perera CO
    J Food Sci; 2011 Apr; 76(3):H97-H107. PubMed ID: 21535837
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour.
    Sayed-Ahmad B; Talou T; Straumite E; Sabovics M; Kruma Z; Saad Z; Hijazi A; Merah O
    Foods; 2018 Aug; 7(9):. PubMed ID: 30200180
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.