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 *

114 related articles for article (PubMed ID: 35531389)

  • 1. Nutritional evaluation of
    Adamson SS; Indrani D; Prabhasankar P
    J Food Sci Technol; 2022 May; 59(5):1889-1900. PubMed ID: 35531389
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Low carbohydrate high fat flour: its rheology, bread making, physico-sensory and staling characteristics.
    Rao S; Ashwath Kumar K; Indrani D
    J Food Sci Technol; 2022 Jun; 59(6):2220-2230. PubMed ID: 35602456
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Effect of surfactant gels on dough rheological characteristics and quality of bread.
    Azizi MH; Rao GV
    Crit Rev Food Sci Nutr; 2004; 44(7-8):545-52. PubMed ID: 15969326
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread.
    Coțovanu I; Stroe SG; Ursachi F; Mironeasa S
    Foods; 2022 Dec; 12(1):. PubMed ID: 36613349
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread.
    Benali A; En-Nahli Y; Noutfia Y; Elbaouchi A; Kabbour MR; Gaboun F; El Maadoudi EH; Benbrahim N; Taghouti M; Ouhssine M; Kumar S
    Foods; 2021 Aug; 10(8):. PubMed ID: 34441620
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of barley flour on rheological characteristics of dough, organoleptic, nutritional and storage characteristics of south Indian parotta.
    Maiya GK; Shwetha BG; Indrani D
    Food Sci Technol Int; 2015 Jan; 21(1):24-32. PubMed ID: 24072787
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Go clean label: replacement of commercial dough strengtheners with hard red spring wheat flour in bread formulations.
    Rahman MM; Simsek S
    J Food Sci Technol; 2020 Oct; 57(10):3581-3590. PubMed ID: 32903984
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. Effect of Added Brewer's Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread.
    Czubaszek A; Wojciechowicz-Budzisz A; Spychaj R; Kawa-Rygielska J
    Molecules; 2022 Mar; 27(5):. PubMed ID: 35268724
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose.
    Peng B; Li Y; Ding S; Yang J
    Food Chem; 2017 Oct; 233():369-377. PubMed ID: 28530586
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends.
    Hooda S; Jood S
    Nahrung; 2003 Aug; 47(4):265-8. PubMed ID: 13678267
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of brown rice flour fortification on the quality of wheat-based dough and flat bread.
    Khoshgozaran-Abras S; Azizi MH; Bagheripoor-Fallah N; Khodamoradi A
    J Food Sci Technol; 2014 Oct; 51(10):2821-6. PubMed ID: 25328232
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough.
    Van Steertegem B; Pareyt B; Brijs K; Delcour JA
    Food Chem; 2013 Dec; 141(4):4179-85. PubMed ID: 23993603
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality.
    Atudorei D; Atudorei O; Codină GG
    Plants (Basel); 2022 Apr; 11(9):. PubMed ID: 35567225
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.