132 related articles for article (PubMed ID: 34697587)
1. Comparison of Different Hydrocolloids on the Novel Development of Muffins from "Purple Yam" (
Gunasekara D; Bulathgama A; Wickramasinghe I
Int J Food Sci; 2021; 2021():9970291. PubMed ID: 34697587
[TBL] [Abstract][Full Text] [Related]
2. Effect of sugar beet fiber and different hydrocolloids on rheological properties and quality of gluten-free muffins.
Saeidy S; Nasirpour A; Barekat S
J Sci Food Agric; 2023 Feb; 103(3):1404-1411. PubMed ID: 36138558
[TBL] [Abstract][Full Text] [Related]
3. End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white.
Alvarez MD; Herranz B; Jiménez MJ; Canet W
J Texture Stud; 2017 Dec; 48(6):550-561. PubMed ID: 28397246
[TBL] [Abstract][Full Text] [Related]
4. Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum.
Singh JP; Kaur A; Singh N
J Food Sci Technol; 2016 Feb; 53(2):1269-78. PubMed ID: 27162407
[TBL] [Abstract][Full Text] [Related]
5. Physical, textural and sensory characteristics of legume-based gluten-free muffin enriched with waxy rice flour.
Jeong D; Chung HJ
Food Sci Biotechnol; 2019 Feb; 28(1):87-97. PubMed ID: 30815298
[TBL] [Abstract][Full Text] [Related]
6. Development of gluten-free muffins utilizing squash seed dietary fiber.
Palacio MI; Etcheverría AI; Manrique GD
J Food Sci Technol; 2018 Aug; 55(8):2955-2962. PubMed ID: 30065404
[TBL] [Abstract][Full Text] [Related]
7. Optimization of acorn (Quercus suber L.) muffin formulations: Effect of using hydrocolloids by a mixture design approach.
Masmoudi M; Besbes S; Bouaziz MA; Khlifi M; Yahyaoui D; Attia H
Food Chem; 2020 Oct; 328():127082. PubMed ID: 32464554
[TBL] [Abstract][Full Text] [Related]
8. Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon 'Rojo Brillante' Flour.
Hosseininejad S; Larrea V; Moraga G; Hernando I
Foods; 2022 Oct; 11(21):. PubMed ID: 36359969
[TBL] [Abstract][Full Text] [Related]
9. Development of hypoimmunogenic muffins: batter rheology, quality characteristics, microstructure and immunochemical validation.
Ashwini ; Umashankar K; Rajiv J; Prabhasankar P
J Food Sci Technol; 2016 Jan; 53(1):531-40. PubMed ID: 26787972
[TBL] [Abstract][Full Text] [Related]
10. Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with
Chiş MS; Păucean A; Man SM; Mureşan V; Socaci SA; Pop A; Stan L; Rusu B; Muste S
Foods; 2020 Mar; 9(3):. PubMed ID: 32245079
[TBL] [Abstract][Full Text] [Related]
11. Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour.
Numfon R
Food Sci Technol Int; 2017 Jun; 23(4):310-317. PubMed ID: 28118742
[TBL] [Abstract][Full Text] [Related]
12. Effects of the replacement of wheat flour with cricket powder on the characteristics of muffins.
Pauter P; Różańska M; Wiza P; Dworczak S; Grobelna N; Sarbak P; Kowalczewski PŁ
Acta Sci Pol Technol Aliment; 2018; 17(3):227-233. PubMed ID: 30269462
[TBL] [Abstract][Full Text] [Related]
13. Embracing nutritional, physical, pasting, textural, sensory and phenolic profile of functional muffins prepared by partial incorporation of lyophilized wheatgrass, fenugreek and basil microgreens juice powder.
Kumar A; Singh N
J Sci Food Agric; 2024 May; 104(7):4286-4295. PubMed ID: 38308402
[TBL] [Abstract][Full Text] [Related]
14. IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free Muffins.
Bas-Bellver C; Barrera C; Betoret N; Seguí L; Harasym J
Foods; 2024 Apr; 13(9):. PubMed ID: 38731683
[TBL] [Abstract][Full Text] [Related]
15. Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace.
Ortega-Heras M; Gómez I; de Pablos-Alcalde S; González-Sanjosé ML
Foods; 2019 Sep; 8(9):. PubMed ID: 31533219
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein.
Shih YT; Wang W; Hasenbeck A; Stone D; Zhao Y
J Food Sci; 2020 Nov; 85(11):3943-3953. PubMed ID: 33037629
[TBL] [Abstract][Full Text] [Related]
19. Sweet corn cob as a functional ingredient in bakery products.
Lau T; Clayton T; Harbourne N; Rodriguez-Garcia J; Oruna-Concha MJ
Food Chem X; 2022 Mar; 13():100180. PubMed ID: 34950866
[TBL] [Abstract][Full Text] [Related]
20. The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization.
Azmoon E; Saberi F; Kouhsari F; Akbari M; Kieliszek M; Vakilinezam A
Foods; 2021 Jul; 10(7):. PubMed ID: 34359419
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]