105 related articles for article (PubMed ID: 38945607)
1. Application of supercritical carbon dioxide to enhance the aroma of whole sorghum flour for use in 3D printing of sorghum cookies.
Tuhanioglu A; Ubeyitogullari A
Food Res Int; 2024 Aug; 190():114588. PubMed ID: 38945607
[TBL] [Abstract][Full Text] [Related]
2. Exploitation of Aureobasidium pullulans NRRL Y-2311-1 xylanase in mulberry and rice flours-based gluten-free cookie formulation: Effects on dough properties and cookie characteristics.
Yegin S; Altinel B; Tuluk K
J Food Sci; 2024 May; 89(5):2645-2658. PubMed ID: 38563094
[TBL] [Abstract][Full Text] [Related]
3. Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties.
Šarić B; Dapčević-Hadnađev T; Hadnađev M; Sakač M; Mandić A; Mišan A; Škrobot D
J Texture Stud; 2019 Apr; 50(2):124-130. PubMed ID: 30345519
[TBL] [Abstract][Full Text] [Related]
4. Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies.
Vukušić Pavičić T; Grgić T; Ivanov M; Novotni D; Herceg Z
Foods; 2021 Jan; 10(1):. PubMed ID: 33477857
[TBL] [Abstract][Full Text] [Related]
5. Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies.
Torra M; Belorio M; Ayuso M; Carocho M; Ferreira ICFR; Barros L; Gómez M
Foods; 2021 Apr; 10(5):. PubMed ID: 33919256
[TBL] [Abstract][Full Text] [Related]
6. Evaluation of the Physical, Chemical, Technological, and Sensorial Properties of Extrudates and Cookies from Composite Sorghum and Cowpea Flours.
Mba JC; Paes LT; Viana LM; Ferreira AJC; Queiroz VAV; Martino HSD; Azevedo L; de Carvalho CWP; Felisberto MHF; de Barros FAR
Foods; 2023 Aug; 12(17):. PubMed ID: 37685193
[TBL] [Abstract][Full Text] [Related]
7. Waste Bread as Main Ingredient for Cookie Elaboration.
Guerra-Oliveira P; Belorio M; Gómez M
Foods; 2021 Jul; 10(8):. PubMed ID: 34441536
[TBL] [Abstract][Full Text] [Related]
8. Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies.
Varghese C; Wolodko J; Chen L; Doschak M; Srivastav PP; Roopesh MS
Foods; 2020 Jul; 9(7):. PubMed ID: 32664254
[TBL] [Abstract][Full Text] [Related]
9. Physicochemical properties and sensory attributes of cookies prepared from sorghum and millet composite flour.
Aljobair MO
Food Sci Nutr; 2022 Oct; 10(10):3415-3423. PubMed ID: 36249959
[TBL] [Abstract][Full Text] [Related]
10. Effects of ultrasonic treatment and homogenization on physicochemical properties of okara dietary fibers for 3D printing cookies.
Liu Y; Yi S; Ye T; Leng Y; Alomgir Hossen M; Sameen DE; Dai J; Li S; Qin W
Ultrason Sonochem; 2021 Sep; 77():105693. PubMed ID: 34343823
[TBL] [Abstract][Full Text] [Related]
11. [Gluten-free cookies prepared with sorghum flour].
Rodrigues Ferreira SM; Luparelli PC; Schieferdecker ME; Vilela RM
Arch Latinoam Nutr; 2009 Dec; 59(4):433-40. PubMed ID: 20677459
[TBL] [Abstract][Full Text] [Related]
12. Baking Process Effects and Combined Cowpea Flour and Sorghum Bran on Functional Properties of Gluten-Free Cookies.
Queiroz VAV; Dizlek H; de Barros FAR; Tardin FD; Figueiredo JEF; Awika JM
Plant Foods Hum Nutr; 2022 Dec; 77(4):552-559. PubMed ID: 35980500
[TBL] [Abstract][Full Text] [Related]
13. Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies.
Belorio M; Sahagún M; Gómez M
Foods; 2019 Feb; 8(2):. PubMed ID: 30813429
[TBL] [Abstract][Full Text] [Related]
14. Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread Quality.
Akin PA; Bean SR; Smith BM; Tilley M
J Food Sci; 2019 Dec; 84(12):3522-3534. PubMed ID: 31721217
[TBL] [Abstract][Full Text] [Related]
15. Pasting, viscoelastic and rheological characterization of gluten free (cereals, legume and underutilized) flours with reference to wheat flour.
Patil S; Sonawane SK; Mali M; Mhaske ST; Arya SS
J Food Sci Technol; 2020 Aug; 57(8):2960-2966. PubMed ID: 32624601
[TBL] [Abstract][Full Text] [Related]
16. Effect of roasting on rheological and functional properties of sorghum flour.
Ranganathan V; Nunjundiah IT; Bhattacharya S
Food Sci Technol Int; 2014 Dec; 20(8):579-89. PubMed ID: 23908394
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveography.
Kweon M; Slade L; Levine H; Gannon D
Crit Rev Food Sci Nutr; 2014; 54(1):115-38. PubMed ID: 24188236
[TBL] [Abstract][Full Text] [Related]
19. Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta.
Khan I; Yousif AM; Johnson SK; Gamlath S
J Food Sci; 2014 Aug; 79(8):S1560-7. PubMed ID: 25047068
[TBL] [Abstract][Full Text] [Related]
20. The Rheology and Textural Properties of Bakery Products Upcycling Brewers' Spent Grain.
Ramu Ganesan A; Hoellrigl P; Mayr H; Martini Loesch D; Tocci N; Venir E; Conterno L
Foods; 2023 Sep; 12(19):. PubMed ID: 37835177
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]