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 *

125 related articles for article (PubMed ID: 33915877)

  • 1. Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach.
    Rosas-Sánchez GA; Hernández-Estrada ZJ; Suárez-Quiroz ML; González-Ríos O; Rayas-Duarte P
    Foods; 2021 Apr; 10(4):. PubMed ID: 33915877
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Comparison of the Rheological Behavior of Fortified Rye-Wheat Dough with Buckwheat, Beetroot and Flax Fiber Powders and Their Effect on the Final Product.
    Adamczyk G; Posadzka Z; Witczak T; Witczak M
    Foods; 2023 Jan; 12(3):. PubMed ID: 36766090
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality.
    Carboni AD; Gómez-Zavaglia A; Puppo MC; Salinas MV
    Foods; 2022 Jun; 11(13):. PubMed ID: 35804684
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour.
    Atudorei D; Atudorei O; Codină GG
    Foods; 2021 Jul; 10(7):. PubMed ID: 34359411
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
    Smith BM; Bean SR; Herald TJ; Aramouni FM
    J Food Sci; 2012 Jun; 77(6):C684-9. PubMed ID: 22671523
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Synergistic effect of Aspergillus tubingensis CTM 507 glucose oxidase in presence of ascorbic acid and alpha amylase on dough properties, baking quality and shelf life of bread.
    Kriaa M; Ouhibi R; Graba H; Besbes S; Jardak M; Kammoun R
    J Food Sci Technol; 2016 Feb; 53(2):1259-68. PubMed ID: 27162406
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality.
    Atudorei D; Mironeasa S; Codină GG
    Foods; 2022 Sep; 11(19):. PubMed ID: 36230058
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram (Phaseolus mungo L.).
    Indrani D; Sakhare SD; Milind ; Inamdar AA
    J Food Sci Technol; 2015 Aug; 52(8):5264-70. PubMed ID: 26243951
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The effect of additives combination on rheological properties of dough and quality of bread with
    Zhang Y; Ruan C; Wang J; Han J; Shao Z; Li X; Sun Y; Liang J
    Food Sci Technol Int; 2021 Sep; 27(6):554-562. PubMed ID: 33236641
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Changes in the rheological properties of wheat dough during short-term storage of wheat.
    Hadnađev M; Dapčević Hadnađev T; Pojić M; Torbica A; Tomić J; Rakita S; Janić Hajnal E
    J Sci Food Agric; 2015 Feb; 95(3):569-75. PubMed ID: 24921972
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods.
    Xie X; Cai K; Yuan Z; Shang L; Deng L
    Foods; 2022 Dec; 11(24):. PubMed ID: 36553798
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains.
    Rumler R; Bender D; Schoenlechner R
    Plants (Basel); 2023 Jan; 12(3):. PubMed ID: 36771581
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes.
    Beck M; Jekle M; Becker T
    J Sci Food Agric; 2012 Feb; 92(3):585-92. PubMed ID: 21953245
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours.
    Mironeasa S; Codină GG
    Foods; 2019 Nov; 8(12):. PubMed ID: 31801201
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form.
    Atudorei D; Mironeasa S; Codină GG
    Foods; 2023 Mar; 12(6):. PubMed ID: 36981241
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties.
    Iuga M; Boestean O; Ghendov-Mosanu A; Mironeasa S
    Foods; 2020 Jun; 9(6):. PubMed ID: 32599829
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of inulin on rheological, textural, and structural properties of brown wheat flour dough and in vitro digestibility of developed Arabic bread.
    Ahmed J; Thomas L; Khashawi RA
    J Food Sci; 2020 Nov; 85(11):3711-3721. PubMed ID: 33084057
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.