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PUBMED FOR HANDHELDS

Journal Abstract Search

202 related items for PubMed ID: 20677459

  • 1. [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
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  • 2. Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta.
    Ferreira SM, de Mello AP, de Caldas Rosa dos Anjos M, Krüger CC, Azoubel PM, de Oliveira Alves MA.
    Food Chem; 2016 Jan 15; 191():147-51. PubMed ID: 26258714
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  • 8. Physicochemical properties and sensory attributes of cookies prepared from sorghum and millet composite flour.
    Aljobair MO.
    Food Sci Nutr; 2022 Oct 15; 10(10):3415-3423. PubMed ID: 36249959
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  • 11. Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase.
    Altındağ G, Certel M, Erem F, İlknur Konak Ü.
    Food Sci Technol Int; 2015 Apr 15; 21(3):213-20. PubMed ID: 24613830
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  • 13. [Use of algarrobo (Prosopis chilensis (Mol) Stuntz) flour as protein and dietary fiber source in cookies and fried chips manufacture].
    Escobar B, Estévez AM, Fuentes C, Venegas D.
    Arch Latinoam Nutr; 2009 Jun 15; 59(2):191-8. PubMed ID: 19719017
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  • 15. Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design.
    Brito IL, de Souza EL, Felex SS, Madruga MS, Yamashita F, Magnani M.
    J Food Sci Technol; 2015 Sep 15; 52(9):5866-73. PubMed ID: 26345002
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  • 16. Use of almond flour and stevia in rice-based gluten-free cookie production.
    Yildiz E, Gocmen D.
    J Food Sci Technol; 2021 Mar 15; 58(3):940-951. PubMed ID: 33678877
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  • 17. Gluten-Free Corn Cookies Incorporated With Stinging Nettle Leaf Flour: Effect on Physical Properties, Storage Stability, and Health Benefits.
    Tanyitiku MN, Bessem P, Petcheu ICN.
    Int J Food Sci; 2024 Mar 15; 2024():8864560. PubMed ID: 39135739
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  • 19. Evaluation of sorghum flour functionality and quality characteristics of gluten-free bread and cake as influenced by ozone treatment.
    Marston K, Khouryieh H, Aramouni F.
    Food Sci Technol Int; 2015 Dec 15; 21(8):631-40. PubMed ID: 25406134
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