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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

396 related items for PubMed ID: 17619588

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  • 3. Relationship between protein nutritive quality and technological property parameters of wheat flour.
    Horvatić M, Grüner M, Mulalić N.
    Nahrung; 1989; 33(9):901-3. PubMed ID: 2628755
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  • 4. Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt.
    Chen G, Ehmke L, Sharma C, Miller R, Faa P, Smith G, Li Y.
    Food Chem; 2019 Mar 01; 275():569-576. PubMed ID: 30724234
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  • 5. Differential recovery of lupin proteins from the gluten matrix in lupin-wheat bread as revealed by mass spectrometry and two-dimensional electrophoresis.
    Islam S, Ma W, Yan G, Gao L, Appels R.
    J Agric Food Chem; 2011 Jun 22; 59(12):6696-704. PubMed ID: 21548652
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  • 9. Changes in the rheological properties of wheat dough during short-term storage of wheat.
    Hadnađev M, Dapčević Hadnađev T, Pojić M, Torbica A, Tomić J, Rakita S, Janić Hajnal E.
    J Sci Food Agric; 2015 Feb 22; 95(3):569-75. PubMed ID: 24921972
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  • 14. 1H magnetization transfer in hydrated gluten and flour: effects of wheat aging.
    Calucci L, Forte C, Galleschi L.
    Biomacromolecules; 2004 Feb 22; 5(5):1824-31. PubMed ID: 15360294
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  • 15. Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten.
    Rizzello CG, Curiel JA, Nionelli L, Vincentini O, Di Cagno R, Silano M, Gobbetti M, Coda R.
    Food Microbiol; 2014 Feb 22; 37():59-68. PubMed ID: 24230474
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