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.
140 related articles for article (PubMed ID: 38832302)
1. Physicochemical characterization of a composite flour: Blending purple sweet potato and rice flours. Liu Y; Shen W; Jin W; Li F; Chen X; Jia X; Cai H Food Chem X; 2024 Jun; 22():101493. PubMed ID: 38832302 [TBL] [Abstract][Full Text] [Related]
2. Effect of Soybean Flour on Physico-chemical, Functional, and Rheological Properties of Composite Flour from Rice, Sweet Potato, and Potato. Julianti E; Rusmarilin H; Ridwansyah ; Yusraini E Trop Life Sci Res; 2016 Nov; 27(supp1):133-138. PubMed ID: 27965751 [TBL] [Abstract][Full Text] [Related]
3. Impact of alpha-amylase and maltodextrin on physicochemical, functional and antioxidant capacity of spray-dried purple sweet potato flour. Ahmed M; Akter MS; Eun JB J Sci Food Agric; 2010 Feb; 90(3):494-502. PubMed ID: 20355072 [TBL] [Abstract][Full Text] [Related]
4. Effect of Sieve Particle Size and Blend Proportion on the Quality Properties of Peeled and Unpeeled Orange Fleshed Sweet Potato Composite Flours. Chikpah SK; Korese JK; Hensel O; Sturm B Foods; 2020 Jun; 9(6):. PubMed ID: 32512746 [TBL] [Abstract][Full Text] [Related]
5. Functional and physicochemical properties of flours and starches from different tuber crops. Wang H; Yang Q; Gao L; Gong X; Qu Y; Feng B Int J Biol Macromol; 2020 Apr; 148():324-332. PubMed ID: 31954784 [TBL] [Abstract][Full Text] [Related]
6. Effects of Fermentation on Compositions, Color, and Functional Properties of Gelatinized Potato Flours. Gong S; Xie F; Lan X; Zhang W; Gu X; Wang Z J Food Sci; 2020 Jan; 85(1):57-64. PubMed ID: 31769514 [TBL] [Abstract][Full Text] [Related]
7. Influences of Particle Size and Addition Level on the Rheological Properties and Water Mobility of Purple Sweet Potato Dough. Hu H; Zhou X; Zhang Y; Zhou W; Zhang L Foods; 2023 Jan; 12(2):. PubMed ID: 36673489 [TBL] [Abstract][Full Text] [Related]
8. Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum-orange-fleshed sweet potato composite flour. Jenfa MD; Adelusi OA; Aderinoye A; Coker OJ; Martins IE; Obadina OA Food Sci Nutr; 2024 Apr; 12(4):2364-2378. PubMed ID: 38628183 [TBL] [Abstract][Full Text] [Related]
9. Proximate composition and selected functional properties of African breadfruit and sweet potato flour blends. Akubor PI Plant Foods Hum Nutr; 1997; 51(1):53-60. PubMed ID: 9498694 [TBL] [Abstract][Full Text] [Related]
10. Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour. Roger P; Bertrand BMM; Gaston Z; Nouhman B; Elie F Int J Food Sci; 2022; 2022():7274193. PubMed ID: 35720433 [TBL] [Abstract][Full Text] [Related]
11. Studies on physicochemical and pasting properties of Taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour. Kaur M; Kaushal P; Sandhu KS J Food Sci Technol; 2013 Feb; 50(1):94-100. PubMed ID: 24425892 [TBL] [Abstract][Full Text] [Related]
12. Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. Chandra S; Singh S; Kumari D J Food Sci Technol; 2015 Jun; 52(6):3681-8. PubMed ID: 26028751 [TBL] [Abstract][Full Text] [Related]
13. The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia. Grace NCF; Henry CJ Foods; 2020 Feb; 9(2):. PubMed ID: 32059487 [TBL] [Abstract][Full Text] [Related]
14. Effect of various pretreatments of potato on the cooking and texture properties of the developed potato-rice noodle. Shi C; Wei Z; Zhang Y; Deng Y; Liu G; Li P; Zhao Z; Zhou P; Luo L; Luo L; Tang X; Zhang M J Food Sci; 2023 Jul; 88(7):3063-3074. PubMed ID: 37254271 [TBL] [Abstract][Full Text] [Related]
15. Effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities. Lin Z; Geng DH; Qin W; Huang J; Wang L; Liu L; Tong LT Int J Biol Macromol; 2021 Jun; 181():390-397. PubMed ID: 33794237 [TBL] [Abstract][Full Text] [Related]
16. Production and characterization of Xanthosoma sagittifolium and Colocasia esculenta flours. Pérez EE; Gutiérrez ME; De Delahaye EP; Tovar J; Lares M J Food Sci; 2007 Aug; 72(6):S367-72. PubMed ID: 17995692 [TBL] [Abstract][Full Text] [Related]
17. Quality improvement of gluten-free rice flour bread through the addition of high-temperature water during processing. Saito K; Okouchi M; Yamaguchi M; Takechi T; Hatanaka Y; Kitsuda K; Mannari T; Takamura H J Food Sci; 2022 Nov; 87(11):4820-4830. PubMed ID: 36181452 [TBL] [Abstract][Full Text] [Related]
18. Evaluation of pasting and dough rheological properties of composite flours made from flour varied in gluten strength. Katyal M; Kaur A; Singh N J Food Sci Technol; 2019 May; 56(5):2700-2711. PubMed ID: 31168152 [TBL] [Abstract][Full Text] [Related]
19. Effects of Stir-Frying and Heat-Moisture Treatment on the Physicochemical Quality of Glutinous Rice Flour for Making Taopian, a Traditional Chinese Pastry. Xie Q; Wu S; Lai S; Ye F Foods; 2024 Jun; 13(13):. PubMed ID: 38998574 [TBL] [Abstract][Full Text] [Related]
20. How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours? Udomkun P; Masso C; Swennen R; Innawong B; Alakonya A; Fotso Kuate A; Vanlauwe B Foods; 2021 Jul; 10(8):. PubMed ID: 34441527 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]