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 *

246 related articles for article (PubMed ID: 7584166)

  • 21. Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels.
    Huang S; Roman L; Martinez MM; Bohrer BM
    Foods; 2020 Aug; 9(8):. PubMed ID: 32781693
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Rheological characteristics of binary composite gels of wheat flour and high amylose corn starch.
    Shahsavani Mojarrad L; Rafe A
    J Texture Stud; 2018 Jun; 49(3):320-327. PubMed ID: 28963723
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Production and Characterization of Snacks Utilizing Composite Flour from Unripe Plantain (
    Adegunwa MO; Ogungbesan BO; Adekoya OA; Akinloye EE; Idowu OD; Alamu OE
    Foods; 2024 Mar; 13(6):. PubMed ID: 38540840
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Significance of heat-moisture treatment conditions on the pasting and gelling behaviour of various starch-rich cereal and pseudocereal flours.
    Collar C
    Food Sci Technol Int; 2017 Oct; 23(7):623-636. PubMed ID: 28610447
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Studies on samh seeds (Mesembryanthemum forsskalei Hochst) growing in Saudi Arabia: 3. Utilization of samh seeds in bakery products.
    Mustafa AI; Al-Jassir MS; Nawawy MA; Ahmed SE
    Plant Foods Hum Nutr; 1995 Dec; 48(4):279-86. PubMed ID: 8882366
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Baking properties and biochemical composition of wheat flour with bran and shorts.
    Kaprelyants L; Fedosov S; Zhygunov D
    J Sci Food Agric; 2013 Nov; 93(14):3611-6. PubMed ID: 23893333
    [TBL] [Abstract][Full Text] [Related]  

  • 27. The effect of tropical flours (breadfruit and banana) on structural and technological properties of beef emulsion modeling systems.
    Huang S; Bohrer BM
    Meat Sci; 2020 May; 163():108082. PubMed ID: 32050113
    [TBL] [Abstract][Full Text] [Related]  

  • 28. 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]  

  • 29. The effects of commercially available sweeteners (sucrose and sucrose replacers) on wheat starch gelatinization and pasting, and cookie baking.
    Woodbury TJ; Lust AL; Mauer LJ
    J Food Sci; 2021 Mar; 86(3):687-698. PubMed ID: 33496959
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C; Conte P; Fadda C; Piga A
    Food Sci Technol Int; 2015 Oct; 21(7):523-36. PubMed ID: 25231269
    [TBL] [Abstract][Full Text] [Related]  

  • 31. 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]  

  • 32. Farinograph properties and bread quality of flours supplemented with resistant starch.
    Ozturk S; Koksel H; Ng PK
    Int J Food Sci Nutr; 2009 Sep; 60(6):449-57. PubMed ID: 19212857
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Flour for Home Baking: A Cross-Sectional Analysis of Supermarket Products Emphasising the Whole Grain Opportunity.
    Hughes J; Vaiciurgis V; Grafenauer S
    Nutrients; 2020 Jul; 12(7):. PubMed ID: 32664438
    [TBL] [Abstract][Full Text] [Related]  

  • 34. [Supplementation of wheat flour with chickpea (Cicer arietinum) flour. I. Preparation of flours and their properties for bread making].
    Figuerola FE; Estévez AM; Castillo E
    Arch Latinoam Nutr; 1987 Jun; 37(2):378-87. PubMed ID: 3455191
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Instant rice-based composite pasta requiring no cooking.
    Devi P; Kalita S; Barooah MS; Saikia A; Borah A; Ahmed TH; Purkayastha MD
    Food Sci Technol Int; 2021 Oct; 27(7):635-648. PubMed ID: 33291979
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effects of wheat flour particle size on physicochemical properties and quality of noodles.
    Guan E; Pang J; Yang Y; Zhang T; Li M; Bian K
    J Food Sci; 2020 Dec; 85(12):4209-4214. PubMed ID: 33151559
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effect of incorporating hydrothermal, kilned and defatted oats on antioxidant and chapatti making properties of wheat flour.
    Gujral HS; Sharma P; Gill BS; Kaur S
    Food Chem; 2013 Jun; 138(2-3):1400-6. PubMed ID: 23411260
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Application of oxidized starch in bake-only chicken nuggets.
    Purcell S; Wang YJ; Seo HS
    J Food Sci; 2014 May; 79(5):C810-5. PubMed ID: 24754843
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test.
    Rakita S; Dokić L; Dapčević Hadnađev T; Hadnađev M; Torbica A
    J Texture Stud; 2018 Jun; 49(3):339-347. PubMed ID: 29105087
    [TBL] [Abstract][Full Text] [Related]  

  • 40. 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]  

    [Previous]   [Next]    [New Search]
    of 13.