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Journal Abstract Search

294 related items for PubMed ID: 20530881

  • 21. The compositional, physicochemical and functional properties of germinated mung bean flour and its addition on quality of wheat flour noodle.
    Liu Y, Xu M, Wu H, Jing L, Gong B, Gou M, Zhao K, Li W.
    J Food Sci Technol; 2018 Dec; 55(12):5142-5152. PubMed ID: 30483011
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  • 22. Rice varieties in relation to rice bread quality.
    Han HM, Cho JH, Kang HW, Koh BK.
    J Sci Food Agric; 2012 May; 92(7):1462-7. PubMed ID: 22144043
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  • 23. Effect of germinated and heat-moisture treated ancient wheat on some quality attributes and bioactive components of noodles.
    Kömürcü TC, Bilgiçli N.
    Food Chem; 2023 Mar 15; 404(Pt A):134577. PubMed ID: 36257263
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  • 24. Low-intensity pulsed electric field processing prior to germination improves in vitro digestibility of faba bean (Vicia faba L.) flour and its derived products: A case study on legume-enriched wheat bread.
    Johnston C, Leong SY, Teape C, Liesaputra V, Oey I.
    Food Chem; 2024 Aug 15; 449():139321. PubMed ID: 38615637
    [Abstract] [Full Text] [Related]

  • 25. Physical and molecular changes during the storage of gluten-free rice and oat bread.
    Hager AS, Bosmans GM, Delcour JA.
    J Agric Food Chem; 2014 Jun 18; 62(24):5682-9. PubMed ID: 24863875
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  • 26. Bread preparation by partial replacement of wheat by germinated sorghum.
    Sharanagat VS, Nema PK.
    Food Sci Technol Int; 2023 Jan 18; 29(1):13-24. PubMed ID: 34747266
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  • 27. Physicochemical functionality of 4-α-glucanotransferase-treated rice flour in food application.
    Kim YL, Mun S, Park KH, Shim JY, Kim YR.
    Int J Biol Macromol; 2013 Sep 18; 60():422-6. PubMed ID: 23603070
    [Abstract] [Full Text] [Related]

  • 28. 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 18; 88(7):3063-3074. PubMed ID: 37254271
    [Abstract] [Full Text] [Related]

  • 29. Changes in color and texture of wheat noodles during chilled storage.
    Fukuzawa S, Ogawa T, Nakagawa K, Adachi S.
    Biosci Biotechnol Biochem; 2016 Dec 18; 80(12):2418-2424. PubMed ID: 27539562
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  • 37. Effect of zinc sulfate fortification in germinated brown rice on seed zinc concentration, bioavailability, and seed germination.
    Wei Y, Shohag MJ, Wang Y, Lu L, Wu C, Yang X.
    J Agric Food Chem; 2012 Feb 22; 60(7):1871-9. PubMed ID: 22273463
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  • 38. Starch digestibility of various Japanese commercial noodles made from different starch sources.
    Saito H, Tamura M, Ogawa Y.
    Food Chem; 2019 Jun 15; 283():390-396. PubMed ID: 30722889
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