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 *

181 related articles for article (PubMed ID: 35159610)

  • 61. Normal rice flours perform better in gluten-free bread than glutinous rice flours.
    Gui Y; Chen G; Tian W; Yang S; Chen J; Wang F; Li Y
    J Food Sci; 2022 Feb; 87(2):554-566. PubMed ID: 34997932
    [TBL] [Abstract][Full Text] [Related]  

  • 62. Effect of bambara groundnut flour (Vigna subterranea (L.) Verdc.) supplementation on chemical, physical, nutritional and sensory evaluation of wheat bread.
    Abdualrahman MA; Ali AO; Elkhalifa EA; Sulieman AE
    Pak J Biol Sci; 2012 Sep; 15(17):845-9. PubMed ID: 24163969
    [TBL] [Abstract][Full Text] [Related]  

  • 63. Enrichment of Egyptian 'Balady' bread. Part 1. Baking studies, physical and sensory evaluation of enrichment with decorticated cracked broadbeans flour (Vicia faba L.).
    Abdel-Kader ZM
    Nahrung; 2000 Dec; 44(6):418-21. PubMed ID: 11190837
    [TBL] [Abstract][Full Text] [Related]  

  • 64. Effects of waxy wheat flour and water on frozen dough and bread properties.
    Yi J; Kerr WL; Johnson JW
    J Food Sci; 2009 Jun; 74(5):E278-84. PubMed ID: 19646043
    [TBL] [Abstract][Full Text] [Related]  

  • 65. 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]  

  • 66. 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]  

  • 67. 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]  

  • 68. Effect of extruded starches on the structure, farinograph characteristics and baking behavior of wheat dough.
    Tao H; Zhu XF; Nan BX; Jiang RZ; Wang HL
    Food Chem; 2021 Jun; 348():129017. PubMed ID: 33582448
    [TBL] [Abstract][Full Text] [Related]  

  • 69. Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traits.
    Cavanagh CR; Taylor J; Larroque O; Coombes N; Verbyla AP; Nath Z; Kutty I; Rampling L; Butow B; Ral JP; Tomoskozi S; Balazs G; Békés F; Mann G; Quail KJ; Southan M; Morell MK; Newberry M
    Theor Appl Genet; 2010 Sep; 121(5):815-28. PubMed ID: 20495901
    [TBL] [Abstract][Full Text] [Related]  

  • 70. Effect of spent brewer's yeast β-D-glucan on properties of wheat flour dough and bread during chilled storage.
    Suwannarong S; Wongsagonsup R; Suphantharika M
    Int J Biol Macromol; 2020 Aug; 156():381-393. PubMed ID: 32247818
    [TBL] [Abstract][Full Text] [Related]  

  • 71. Effect of the Addition of Dried Dandelion Roots (
    Cacak-Pietrzak G; Dziki D; Gawlik-Dziki U; Sułek A; Kalisz S; Sujka K
    Molecules; 2021 Dec; 26(24):. PubMed ID: 34946646
    [TBL] [Abstract][Full Text] [Related]  

  • 72. Use of Gum Cordia (
    Hussain S; Mohamed AA; Alamri MS; Ibraheem MA; Qasem AAA; Shahzad SA; Ababtain IA
    Foods; 2020 Jul; 9(7):. PubMed ID: 32664209
    [TBL] [Abstract][Full Text] [Related]  

  • 73. Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction.
    Bartkiene E; Kungiene G; Starkute V; Klupsaite D; Zokaityte E; Cernauskas D; Kamarauskiene E; Özogul F; Rocha JM
    Front Nutr; 2023; 10():1277980. PubMed ID: 37964936
    [TBL] [Abstract][Full Text] [Related]  

  • 74. Effect of mulberry leaf polysaccharides on the baking and staling properties of frozen dough bread.
    Xie Q; Liu X; Xiao S; Pan W; Wu Y; Ding W; Lyu Q; Wang X; Fu Y
    J Sci Food Agric; 2022 Oct; 102(13):6071-6079. PubMed ID: 35462415
    [TBL] [Abstract][Full Text] [Related]  

  • 75. Effect of hydrocolloids on selected properties of gluten-free dough and bread.
    Sabanis D; Tzia C
    Food Sci Technol Int; 2011 Aug; 17(4):279-91. PubMed ID: 21917639
    [TBL] [Abstract][Full Text] [Related]  

  • 76. Impact of sodium chloride on wheat flour dough for yeast-leavened products. II. Baking quality parameters and their relationship.
    Beck M; Jekle M; Becker T
    J Sci Food Agric; 2012 Jan; 92(2):299-306. PubMed ID: 21918992
    [TBL] [Abstract][Full Text] [Related]  

  • 77. Quality Assessment of Wheat Bread Incorporating Chia Seeds.
    Adamczyk G; Ivanišová E; Kaszuba J; Bobel I; Khvostenko K; Chmiel M; Falendysh N
    Foods; 2021 Oct; 10(10):. PubMed ID: 34681425
    [TBL] [Abstract][Full Text] [Related]  

  • 78. Dynamics of gas cell coalescence during baking expansion of leavened dough.
    Miś A; Nawrocka A; Lamorski K; Dziki D
    Food Res Int; 2018 Jan; 103():30-39. PubMed ID: 29389619
    [TBL] [Abstract][Full Text] [Related]  

  • 79. Okra-gum fortified bread: formulation and quality.
    Alamri MS
    J Food Sci Technol; 2014 Oct; 51(10):2370-81. PubMed ID: 25328176
    [TBL] [Abstract][Full Text] [Related]  

  • 80. 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]  

    [Previous]   [Next]    [New Search]
    of 10.