169 related articles for article (PubMed ID: 36706792)
1. The effects of quinoa and okra incorporation on the quality of diet cake.
Shobeiri M; Elhami Rad AH; Sheikholeslami Z; Zenozian MS; Saeedi Asl MR
Food Sci Technol Int; 2023 Jun; 29(4):417-427. PubMed ID: 36706792
[TBL] [Abstract][Full Text] [Related]
2. The effect of okra (
Chan DS; Wang ST; Chen MY; Sung WC
Food Sci Technol Int; 2024 Jul; 30(5):485-494. PubMed ID: 36911975
[TBL] [Abstract][Full Text] [Related]
3. Effects of Whole and Malted Quinoa Flour Addition on Gluten-Free Muffins Quality.
Miranda-Villa PP; Mufari JR; Bergesse AE; Calandri EL
J Food Sci; 2019 Jan; 84(1):147-153. PubMed ID: 30569476
[TBL] [Abstract][Full Text] [Related]
4. Effect of soy protein isolate on physical properties of quinoa dough and gluten-free bread quality characteristics.
Bian X; Xing TL; Yang Y; Fan J; Ma CM; Liu XF; Wang Y; He YY; Wang LD; Wang B; Zhang N
J Sci Food Agric; 2023 Jan; 103(1):118-124. PubMed ID: 35811466
[TBL] [Abstract][Full Text] [Related]
5. Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread.
Encina-Zelada CR; Cadavez V; Monteiro F; Teixeira JA; Gonzales-Barron U
Food Res Int; 2018 Sep; 111():544-555. PubMed ID: 30007717
[TBL] [Abstract][Full Text] [Related]
6. Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour.
Demir MK; Kutlu G; Yilmaz MT
J Texture Stud; 2017 Apr; 48(2):95-102. PubMed ID: 28370110
[TBL] [Abstract][Full Text] [Related]
7. Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties.
Bozdogan N; Kumcuoglu S; Tavman S
J Food Sci Technol; 2019 Feb; 56(2):683-694. PubMed ID: 30906026
[TBL] [Abstract][Full Text] [Related]
8. The gluten structure, starch digestibility and quality properties of pasta supplemented with native or germinated quinoa flour.
Xing B; Zhang Z; Zhu M; Teng C; Zou L; Liu R; Zhang L; Yang X; Ren G; Qin P
Food Chem; 2023 Jan; 399():133976. PubMed ID: 35998497
[TBL] [Abstract][Full Text] [Related]
9. Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread.
Xu X; Luo Z; Yang Q; Xiao Z; Lu X
Food Chem; 2019 Oct; 294():87-95. PubMed ID: 31126509
[TBL] [Abstract][Full Text] [Related]
10. Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).
Singh M; Byars JA; Liu SX
J Food Sci; 2015 Jun; 80(6):E1229-34. PubMed ID: 25922214
[TBL] [Abstract][Full Text] [Related]
11. The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes.
Hamzehpour R; Dastgerdi AA
Int J Food Sci; 2023; 2023():6042636. PubMed ID: 37350795
[TBL] [Abstract][Full Text] [Related]
12. Utilization of quinoa flour (
Demir B; Bilgiçli N
Food Sci Technol Int; 2021 Apr; 27(3):242-250. PubMed ID: 32781850
[TBL] [Abstract][Full Text] [Related]
13. Effect of amaranth and quinoa seed flour on rheological and physicochemical properties of goat meat nuggets.
Verma AK; Rajkumar V; Kumar S
J Food Sci Technol; 2019 Nov; 56(11):5027-5035. PubMed ID: 31741527
[TBL] [Abstract][Full Text] [Related]
14. Green pea waste flour as a wheat flour partial replacer in pound cake: Batter rheology behavior and cake quality properties.
Sallam YI; El-Salam EAEA; Abaza AG
Acta Sci Pol Technol Aliment; 2021; 20(1):67-78. PubMed ID: 33449521
[TBL] [Abstract][Full Text] [Related]
15. Functional properties of gluten-free pasta produced from amaranth, quinoa and buckwheat.
Schoenlechner R; Drausinger J; Ottenschlaeger V; Jurackova K; Berghofer E
Plant Foods Hum Nutr; 2010 Dec; 65(4):339-49. PubMed ID: 20972627
[TBL] [Abstract][Full Text] [Related]
16. Effect of partial substitution of wheat flour by quinoa (
Gutierrez-Castillo C; Alcázar-Alay S; Vidaurre-Ruiz J; Correa MJ; Cabezas DM; Repo-Carrasco-Valencia R; Encina-Zelada CR
Food Sci Technol Int; 2023 Sep; 29(6):619-630. PubMed ID: 35673705
[TBL] [Abstract][Full Text] [Related]
17. Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties.
Gałkowska D; Witczak T; Witczak M
Molecules; 2021 Nov; 26(22):. PubMed ID: 34834126
[TBL] [Abstract][Full Text] [Related]
18. Germination of oat and quinoa and evaluation of the malts as gluten free baking ingredients.
Mäkinen OE; Zannini E; Arendt EK
Plant Foods Hum Nutr; 2013 Mar; 68(1):90-5. PubMed ID: 23386201
[TBL] [Abstract][Full Text] [Related]
19. Multiresponse optimization of physical, chemical, and sensory properties of the gluten-free cake made with whole white quinoa flour.
Nakilcioğlu E; Ötleş S
J Food Sci Technol; 2022 Oct; 59(10):3836-3847. PubMed ID: 36193384
[TBL] [Abstract][Full Text] [Related]
20. Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour.
Ayseli MT; Yilmaz MT; Cebi N; Sagdic O; Ozmen D; Capanoglu E
Food Chem; 2020 Jun; 315():126208. PubMed ID: 32032831
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
