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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

144 related items for PubMed ID: 18577015

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  • 2. Fermented pigeon pea (Cajanus cajan) ingredients in pasta products.
    Torres A, Frias J, Granito M, Vidal-Valverde C.
    J Agric Food Chem; 2006 Sep 06; 54(18):6685-91. PubMed ID: 16939327
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  • 3. Effect of buckwheat flour on cooking quality and some chemical, antinutritional and sensory properties of erişte, Turkish noodle.
    Bilgiçli N.
    Int J Food Sci Nutr; 2009 Sep 06; 60 Suppl 4():70-80. PubMed ID: 19468946
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  • 4. Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch.
    Foschia M, Beraldo P, Peressini D.
    J Sci Food Agric; 2017 Jan 06; 97(2):572-577. PubMed ID: 27098055
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  • 9. Analysis of ingredient functionality and formulation optimization of pasta supplemented with peanut flour.
    Howard BM, Hung YC, McWatters K.
    J Food Sci; 2011 Jan 06; 76(1):E40-7. PubMed ID: 21535674
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  • 12. Quinoa germ-enriched pasta: Technological, nutritional, textural, and morphological properties.
    Ray A, Srivastava AK, Sakhare SD.
    J Food Sci; 2023 Dec 06; 88(12):4907-4917. PubMed ID: 37889098
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  • 13. [Contribution to the study of some factors affecting semolina quality (author's transl)].
    Scarascia Venezian ME, Lombardi M.
    S TA NU; 1976 Dec 06; 6(1):23-6. PubMed ID: 989936
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  • 14. Quality and nutritional properties of pasta products enriched with immature wheat grain.
    Casiraghi MC, Pagani MA, Erba D, Marti A, Cecchini C, D'Egidio MG.
    Int J Food Sci Nutr; 2013 Aug 06; 64(5):544-50. PubMed ID: 23373796
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  • 15. Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti.
    Padalino L, Mastromatteo M, Lecce L, Spinelli S, Contò F, Del Nobile MA.
    J Sci Food Agric; 2014 Aug 06; 94(11):2196-204. PubMed ID: 24338346
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  • 16. Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti.
    Padalino L, Mastromatteo M, Lecce L, Spinelli S, Conte A, Del Nobile MA.
    Int J Food Sci Nutr; 2015 May 06; 66(3):266-74. PubMed ID: 25666412
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  • 18. Farinograph properties and bread quality of flours supplemented with resistant starch.
    Ozturk S, Koksel H, Ng PK.
    Int J Food Sci Nutr; 2009 Sep 06; 60(6):449-57. PubMed ID: 19212857
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