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 *

151 related articles for article (PubMed ID: 31993176)

  • 1. Study on quality characteristics of cassava flour and cassava flour short biscuits.
    Lu H; Guo L; Zhang L; Xie C; Li W; Gu B; Li K
    Food Sci Nutr; 2020 Jan; 8(1):521-533. PubMed ID: 31993176
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Quality attributes of breads from high-quality cassava flour improved with wet gluten.
    Akintayo OA; Oyeyinka SA; Aziz AO; Olawuyi IF; Kayode RMO; Karim OR
    J Food Sci; 2020 Aug; 85(8):2310-2316. PubMed ID: 32691453
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of baking improvers on the quality of whole cassava biscuits.
    Obadina AO; Oyewole OB; Olaniyi G
    J Food Sci Technol; 2014 Oct; 51(10):2803-8. PubMed ID: 25328229
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and
    Ma Y; Wu D; Guo L; Yao Y; Yao X; Wang Z; Wu K; Cao X; Gao X
    Front Nutr; 2022; 9():846808. PubMed ID: 35495943
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Rheological effects of high substitution levels of fats by inulin in whole cassava dough: chemical and physical characterization of produced biscuits.
    Longoria-García S; Cruz-Hernández M; Flores-Verástegui M; Martínez-Vázquez G; Contreras-Esquivel J; Jiménez-Regalado E; Belmares-Cerda R
    J Food Sci Technol; 2020 Apr; 57(4):1517-1522. PubMed ID: 32180648
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends.
    Oladunmoye OO; Aworh OC; Maziya-Dixon B; Erukainure OL; Elemo GN
    Food Sci Nutr; 2014 Mar; 2(2):132-8. PubMed ID: 24804071
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The Impact of Innovative Plant Sources (
    Saeed SMG; Ali SA; Faheem K; Ali R; Giuffrè AM
    Foods; 2022 Aug; 11(15):. PubMed ID: 35954112
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C; Conte P; Fadda C; Piga A
    Food Sci Technol Int; 2015 Oct; 21(7):523-36. PubMed ID: 25231269
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of inulin on textural and sensory characteristics of sorghum based high fibre biscuits using response surface methodology.
    Banerjee C; Singh R; Jha A; Mitra J
    J Food Sci Technol; 2014 Oct; 51(10):2762-8. PubMed ID: 25328223
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Rheological and quality properties of tiger nut containing biscuit dough baked in IR-MW combination oven.
    Çinar AT; Turabi Yolaçaner E; Ateş EG
    J Sci Food Agric; 2023 Aug; 103(11):5342-5352. PubMed ID: 37026565
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Microwave vacuum-dried durian flour and its application in biscuits.
    Bai-Ngew S; Therdthai N; Zhou W
    Heliyon; 2021 Nov; 7(11):e08292. PubMed ID: 34778582
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of Chia Seed, Buckwheat and Chestnut Flour Addition on the Overall Quality and Shelf Life of the Gluten-Free Biscuits.
    Silav-Tuzlu G; Tacer-Caba Z
    Food Technol Biotechnol; 2021 Dec; 59(4):463-474. PubMed ID: 35136371
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology.
    Benkadri S; Salvador A; Sanz T; Nasreddine Zidoune M
    Foods; 2020 Dec; 10(1):. PubMed ID: 33374600
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The Properties and Tortilla Making of Corn Flour from Enzymatic Wet-Milling.
    Liu J; Yuan T; Wang R; Liu Y; Fang G
    Molecules; 2019 Jun; 24(11):. PubMed ID: 31174262
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions.
    Žilić S; Aktağ IG; Dodig D; Filipović M; Gökmen V
    Food Res Int; 2020 Jun; 132():109109. PubMed ID: 32331630
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation.
    Ramírez M; Tenorio MJ; Ramírez C; Jaques A; Nuñez H; Simpson R; Vega O
    Food Sci Technol Int; 2019 Jul; 25(5):414-428. PubMed ID: 30714395
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Impacts of Environmental Factors on Pasting Properties of Cassava Flour Mediated by Its Macronutrients.
    Zhang Y; Nie L; Sun J; Hong Y; Yan H; Li M; You X; Zhu L; Fang F
    Front Nutr; 2020; 7():598960. PubMed ID: 33324670
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The effects of commercially available sweeteners (sucrose and sucrose replacers) on wheat starch gelatinization and pasting, and cookie baking.
    Woodbury TJ; Lust AL; Mauer LJ
    J Food Sci; 2021 Mar; 86(3):687-698. PubMed ID: 33496959
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Chemical Characteristic and Sensory Evaluation of Biscuit Prepared from Wheat and Aleppo Pine Seeds Flour.
    Saadoudi M; Lekbir A; Aidat O; Zidani S; Ferhat R; Kucher DE; Shiyapov TI; Rebouh NY
    Foods; 2024 Aug; 13(15):. PubMed ID: 39123619
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.