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 *

511 related articles for article (PubMed ID: 32847395)

  • 1. 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]  

  • 2. Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread.
    Zafar TA; Aldughpassi A; Al-Mussallam A; Al-Othman A
    Int J Food Sci; 2020; 2020():8834960. PubMed ID: 33083447
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality.
    Atudorei D; Atudorei O; Codină GG
    Plants (Basel); 2022 Apr; 11(9):. PubMed ID: 35567225
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium-gluten and whole wheat flour.
    Xie X; Zhang J; Yuan Z; Wang H; An J; Deng L
    J Sci Food Agric; 2024 Feb; 104(3):1732-1740. PubMed ID: 37851761
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends.
    Hooda S; Jood S
    Nahrung; 2003 Aug; 47(4):265-8. PubMed ID: 13678267
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Rheological properties and bread quality of frozen yeast-dough with added wheat fiber.
    Adams V; Ragaee SM; Abdel-Aal EM
    J Sci Food Agric; 2017 Jan; 97(1):191-198. PubMed ID: 26969875
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 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. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
    Liu J; Li Q; Zhai H; Zhang Y; Zeng X; Tang Y; Tashi N; Pan Z
    J Food Sci; 2020 Oct; 85(10):3141-3149. PubMed ID: 32857867
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles.
    Sun X; Bu Z; Qiao B; Drawbridge P; Fang Y
    Food Chem; 2023 Jun; 410():135447. PubMed ID: 36640654
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Alteration in dough volume and gluten network of lychee pulp pomace bread base on mixture design dominated by particle size.
    Xu C; Xiong X; Zeng Q; Yuan Y; He S; Dong L; Huang F; Nag A; Su D
    J Food Sci; 2022 Jul; 87(7):3026-3035. PubMed ID: 35638338
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of roasted flaxseed marc flour on rheological, structural, fermentation, water distribution, and migration properties of wheat dough.
    Jiang X; Wang X; Zhou S
    J Food Sci; 2023 Dec; 88(12):4840-4852. PubMed ID: 37876320
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran.
    Liu W; Brennan MA; Serventi L; Brennan CS
    Food Chem; 2017 Nov; 234():93-102. PubMed ID: 28551272
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of pectin and emulsifiers on the physical and nutritional qualities and consumer acceptability of wheat composite dough and bread.
    Ajibade BO; Ijabadeniyi OA
    J Food Sci Technol; 2019 Jan; 56(1):83-92. PubMed ID: 30728549
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. 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]  

  • 20. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread.
    Yuan B; Zhao L; Yang W; McClements DJ; Hu Q
    J Food Sci; 2017 Sep; 82(9):2041-2050. PubMed ID: 28753727
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 26.