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 *

148 related articles for article (PubMed ID: 32403346)

  • 21. Improvement of physical properties of gluten-free steamed cake based on black waxy rice flour using different hydrocolloids.
    Itthivadhanapong P; Jantathai S; Schleining G
    J Food Sci Technol; 2016 Jun; 53(6):2733-41. PubMed ID: 27478229
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Development of gluten-free batter from three Thai rice cultivars and its utilization for frozen battered chicken nugget.
    Pinkaew P; Naivikul O
    J Food Sci Technol; 2019 Aug; 56(8):3620-3626. PubMed ID: 31413389
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Improvements in the bread-making quality of gluten-free rice batter by glutathione.
    Yano H
    J Agric Food Chem; 2010 Jul; 58(13):7949-54. PubMed ID: 20515077
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Characterization of gluten-free cupcakes without sucrose based on defatted soybean flour and monk fruit.
    Bahraminejad M; Rostami O; Heydari M; Moradian M; Abdolmaleki K
    Food Sci Nutr; 2024 Feb; 12(2):1268-1278. PubMed ID: 38370044
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes.
    Majzoobi M; Vosooghi Poor Z; Mesbahi G; Jamalian J; Farahnaky A
    J Texture Stud; 2017 Dec; 48(6):616-623. PubMed ID: 28543050
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Cooking quality and starch digestibility of gluten free pasta using new bean flour.
    Giuberti G; Gallo A; Cerioli C; Fortunati P; Masoero F
    Food Chem; 2015 May; 175():43-9. PubMed ID: 25577049
    [TBL] [Abstract][Full Text] [Related]  

  • 27. 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]  

  • 28. Phenomenological analysis on whipping behavior of rice flour batter.
    Ichikawa C; Ishikawa D; Yang JM; Fujii T
    J Food Sci; 2020 Dec; 85(12):4327-4334. PubMed ID: 33159347
    [TBL] [Abstract][Full Text] [Related]  

  • 29. 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]  

  • 30. Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour.
    Demir MK; Kutlu G; Yilmaz MT
    J Texture Stud; 2017 Apr; 48(2):95-102. PubMed ID: 28370110
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Physicochemical properties, nutrient profile, microbial stability, and sensory evaluation of cupcakes enriched with pomegranate seed oil.
    Lydia DE; Mohandas A; Priya S; Monica SJ; Gajdács M; Khusro A; Alghamdi S; Almehmadi M; Kahrizi D; Sahibzada MUK
    Cell Mol Biol (Noisy-le-grand); 2022 Jan; 67(4):33-41. PubMed ID: 35809304
    [TBL] [Abstract][Full Text] [Related]  

  • 32. 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]  

  • 33. High-protein rice flour in the development of gluten-free muffins.
    Paz GM; King JM; Prinyawiwatkul W; Tyus CMO; Aleman RJS
    J Food Sci; 2020 May; 85(5):1397-1402. PubMed ID: 32343400
    [TBL] [Abstract][Full Text] [Related]  

  • 34. 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]  

  • 35. Exploring the applicability of tamarind gum for making gluten-free rice bread.
    Jang KJ; Hong YE; Moon Y; Jeon S; Angalet S; Kweon M
    Food Sci Biotechnol; 2018 Dec; 27(6):1639-1648. PubMed ID: 30483427
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effect of egg freshness on texture and baking characteristics of batter systems formulated using egg, flour and sugar.
    Xing L; Niu F; Su Y; Yang Y
    J Sci Food Agric; 2016 Apr; 96(6):2047-54. PubMed ID: 26108173
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Oil uptake properties of fried batters from rice flour.
    Shih F; Daigle K
    J Agric Food Chem; 1999 Apr; 47(4):1611-5. PubMed ID: 10564026
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough.
    Jeong S; Kim HW; Lee S
    Food Chem; 2017 Apr; 221():1539-1545. PubMed ID: 27979127
    [TBL] [Abstract][Full Text] [Related]  

  • 39. 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]  

  • 40. Effects of hemp (Cannabis sativa L.) seed oil press-cake and decaffeinated green tea leaves (Camellia sinensis) on functional characteristics of gluten-free crackers.
    Radočaj O; Dimić E; Tsao R
    J Food Sci; 2014 Mar; 79(3):C318-25. PubMed ID: 24527987
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.