165 related articles for article (PubMed ID: 32903945)
1. Effect of fats and oils on pasting and textural properties of wheat flour.
Devi A; Sindhu R; Khatkar BS
J Food Sci Technol; 2020 Oct; 57(10):3836-3842. PubMed ID: 32903945
[TBL] [Abstract][Full Text] [Related]
2. Effects of wheat flour particle size on physicochemical properties and quality of noodles.
Guan E; Pang J; Yang Y; Zhang T; Li M; Bian K
J Food Sci; 2020 Dec; 85(12):4209-4214. PubMed ID: 33151559
[TBL] [Abstract][Full Text] [Related]
3. Effects of incorporation of groundnut oil and hydrogenated fat on pasting and dough rheological properties of flours from wheat varieties.
Katyal M; Singh N; Singh H
J Food Sci Technol; 2019 Feb; 56(2):1056-1065. PubMed ID: 30906063
[TBL] [Abstract][Full Text] [Related]
4. Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends.
Ocheme OB; Adedeji OE; Chinma CE; Yakubu CM; Ajibo UH
Food Sci Nutr; 2018 Jul; 6(5):1173-1178. PubMed ID: 30065817
[TBL] [Abstract][Full Text] [Related]
5. Comparative studies on physicochemical properties of total, A- and B-type starch from soft and hard wheat varieties.
Shang J; Li L; Zhao B; Liu M; Zheng X
Int J Biol Macromol; 2020 Jul; 154():714-723. PubMed ID: 32198045
[TBL] [Abstract][Full Text] [Related]
6. Morphological, pasting, and textural characterization of starches and their sub fractions of good and poor cookie making wheat varieties.
Devi A; Sindhu R; Khatkar BS
J Food Sci Technol; 2019 Feb; 56(2):846-853. PubMed ID: 30906042
[TBL] [Abstract][Full Text] [Related]
7. Evaluation of texture differences among varieties of cooked quinoa.
Wu G; Morris CF; Murphy KM
J Food Sci; 2014 Nov; 79(11):S2337-45. PubMed ID: 25308337
[TBL] [Abstract][Full Text] [Related]
8. Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium-hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior.
Katyal M; Singh N; Virdi AS; Kaur A; Ahlawat AK; Singh AM; Bajaj R
J Food Sci; 2020 Jan; 85(1):65-76. PubMed ID: 31869859
[TBL] [Abstract][Full Text] [Related]
9. Physico-chemical, hydration, cooking, textural and pasting properties of different adzuki bean (
Yadav U; Singh N; Kaur A; Thakur S
J Food Sci Technol; 2018 Feb; 55(2):802-810. PubMed ID: 29391646
[TBL] [Abstract][Full Text] [Related]
10. Pasting, viscoelastic and rheological characterization of gluten free (cereals, legume and underutilized) flours with reference to wheat flour.
Patil S; Sonawane SK; Mali M; Mhaske ST; Arya SS
J Food Sci Technol; 2020 Aug; 57(8):2960-2966. PubMed ID: 32624601
[TBL] [Abstract][Full Text] [Related]
11. Viscoelastic and textural properties of canary seed starch gels in comparison with wheat starch gel.
Irani M; Razavi SMA; Abdel-Aal EM; Hucl P; Patterson CA
Int J Biol Macromol; 2019 Mar; 124():270-281. PubMed ID: 30481532
[TBL] [Abstract][Full Text] [Related]
12. Effect of pentosans addition on pasting properties of flours of eight hard white spring wheat cultivars.
Arif S; Ali TM; Ul Afzal Q; Ahmed M; Siddiqui AJ; Hasnain A
J Food Sci Technol; 2014 Jun; 51(6):1066-75. PubMed ID: 24876638
[TBL] [Abstract][Full Text] [Related]
13. Evaluation of pasting and gelling properties of commercial flours under high heating temperatures using Rapid Visco Analyzer 4800.
Yuan TZ; Liu S; Reimer M; Isaak C; Ai Y
Food Chem; 2021 May; 344():128616. PubMed ID: 33243559
[TBL] [Abstract][Full Text] [Related]
14. Evaluation of pasting and dough rheological properties of composite flours made from flour varied in gluten strength.
Katyal M; Kaur A; Singh N
J Food Sci Technol; 2019 May; 56(5):2700-2711. PubMed ID: 31168152
[TBL] [Abstract][Full Text] [Related]
15. Influence of adding steam-exploded apple pomace on wheat flour characteristics and biscuit quality.
Liang X; Feng L; Ran J; Sun J; Chen X; Jiao Z; Liu B; Jiao L
J Food Sci Technol; 2020 Aug; 57(8):3031-3039. PubMed ID: 32612302
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread.
Liu T; Duan H; Mao X; Yu X
RSC Adv; 2020 Jul; 10(47):28114-28120. PubMed ID: 35519148
[TBL] [Abstract][Full Text] [Related]
18. Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour.
Wu K; Gan R; Dai S; Cai YZ; Corke H; Zhu F
J Food Sci; 2016 Mar; 81(3):E627-36. PubMed ID: 26890337
[TBL] [Abstract][Full Text] [Related]
19. Influence of Amaranthus betacyanin pigments on the physical properties and color of wheat flours.
Zhu F; Cai YZ; Sun M; Corke H
J Agric Food Chem; 2008 Sep; 56(17):8212-7. PubMed ID: 18683942
[TBL] [Abstract][Full Text] [Related]
20. Effects of enzymatic hydrolysis of protein on the pasting properties of different types of wheat flour.
Chen JS; Wang SY; Deng ZY; Zhang XY; Feng SL; Yuan HQ; Tian JC
J Food Sci; 2012 May; 77(5):C546-50. PubMed ID: 22510095
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
