423 related articles for article (PubMed ID: 33151559)
41. Exploring the possibilities of some selected flour blends for the development of bakery products: Comparison with some physicochemical and functional properties of wheat flour.
Ugwuona F; Ukom A; Ejinkeonye B; Obeta N; Ojinnaka M
Food Sci Technol Int; 2023 Mar; 29(2):105-114. PubMed ID: 34841937
[TBL] [Abstract][Full Text] [Related]
42. In vitro digestibility and quality attributes of white salted noodles supplemented with pullulanase-treated flour.
Qian H; Ye R; Wang L; Li Y; Zhang H; Wu G; Qi X
Int J Biol Macromol; 2019 Feb; 123():1157-1164. PubMed ID: 30419327
[TBL] [Abstract][Full Text] [Related]
43. Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough.
Mudgil D; Barak S; Khatkar BS
Int J Biol Macromol; 2016 Dec; 93(Pt A):131-135. PubMed ID: 27565295
[TBL] [Abstract][Full Text] [Related]
44. Impact of particle size on wheat dough and bread characteristics.
Lapčíková B; Burešová I; Lapčík L; Dabash V; Valenta T
Food Chem; 2019 Nov; 297():124938. PubMed ID: 31253272
[TBL] [Abstract][Full Text] [Related]
45. Physicochemical characteristics of green banana flour and its use in the development of konjac-green banana noodles.
Yu AHM; Phoon PY; Ng GCF; Henry CJ
J Food Sci; 2020 Oct; 85(10):3026-3033. PubMed ID: 32940358
[TBL] [Abstract][Full Text] [Related]
46. The addition of alpha amylase improves the quality of Chinese dried noodles.
Wang JR; Guo XN; Li Y; Zhu KX
J Food Sci; 2021 Mar; 86(3):860-866. PubMed ID: 33590539
[TBL] [Abstract][Full Text] [Related]
47. Effect of premilling treatments on wheat gluten extraction and noodle quality.
Kaushik R; Chawla P; Kumar N; Janghu S; Lohan A
Food Sci Technol Int; 2018 Oct; 24(7):627-636. PubMed ID: 29911411
[TBL] [Abstract][Full Text] [Related]
48. Usage of primitive wheat (
Cankurtaran Kömürcü T
Food Sci Technol Int; 2023 Jul; 29(5):541-551. PubMed ID: 37128657
[TBL] [Abstract][Full Text] [Related]
49. Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids.
Zhang T; Guan E; Yang Y; Zhang L; Liu Y; Bian K
Food Chem; 2022 Dec; 397():133567. PubMed ID: 35940090
[TBL] [Abstract][Full Text] [Related]
50. Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.
Konopka I; Drzewiecki J
Nahrung; 2004 Apr; 48(2):110-5. PubMed ID: 15146967
[TBL] [Abstract][Full Text] [Related]
51. 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]
52. Significance of composition and particle size on the shear flow properties of wheat flour.
Siliveru K; Ambrose RK; Vadlani PV
J Sci Food Agric; 2017 Jun; 97(8):2300-2306. PubMed ID: 27629387
[TBL] [Abstract][Full Text] [Related]
53. Investigating potato flour processing methods and ratios for noodle production.
Buzera A; Gikundi E; Kajunju N; Ishara J; Orina I; Sila D
Food Sci Nutr; 2024 Jun; 12(6):4005-4018. PubMed ID: 38873450
[TBL] [Abstract][Full Text] [Related]
54. Effect of sodium bicarbonate on the physicochemical properties of fermented rice flour and quality characteristics of fermented semi-dried rice noodles.
Xiao W; Ding Y; Cheng Y; Xu S; Lin L
Front Nutr; 2023; 10():1100422. PubMed ID: 36875848
[TBL] [Abstract][Full Text] [Related]
55. Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch.
Lubowa M; Yeoh SY; Easa AM
Food Sci Technol Int; 2018 Sep; 24(6):476-486. PubMed ID: 29600879
[TBL] [Abstract][Full Text] [Related]
56. Effects of flour dynamic viscosity on the quality properties of buckwheat noodles.
Wang R; Li M; Chen S; Hui Y; Tang A; Wei Y
Carbohydr Polym; 2019 Mar; 207():815-823. PubMed ID: 30600070
[TBL] [Abstract][Full Text] [Related]
57. Jet milling effect on wheat flour characteristics and starch hydrolysis.
Angelidis G; Protonotariou S; Mandala I; Rosell CM
J Food Sci Technol; 2016 Jan; 53(1):784-91. PubMed ID: 26787999
[TBL] [Abstract][Full Text] [Related]
58. Quality characteristics and cooking-induced changes on phenolic compounds of dried green tea noodles.
Yu K; He W; Huang X; Wu D; Du C
J Food Sci; 2024 Jun; 89(6):3318-3329. PubMed ID: 38767852
[TBL] [Abstract][Full Text] [Related]
59. Effect of Zn-Rich Wheat Bran With Different Particle Sizes on the Quality of Steamed Bread.
Wang H; Li A; Kong L; Zhang X
Front Nutr; 2021; 8():761708. PubMed ID: 34957180
[TBL] [Abstract][Full Text] [Related]
60. 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]
[Previous] [Next] [New Search]