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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

615 related items for PubMed ID: 21548652

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  • 23. Effect of processing on phenolic composition of dough and bread fractions made from refined and whole wheat flour of three wheat varieties.
    Lu Y, Luthria D, Fuerst EP, Kiszonas AM, Yu L, Morris CF.
    J Agric Food Chem; 2014 Oct 29; 62(43):10431-6. PubMed ID: 25286188
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  • 27. Hydrophobicity of stored (15, 35 °C), or dry-heated (120 °C) rice flour and deteriorated breadmaking properties baked with these treated rice flour/fresh gluten flour.
    Nakagawa M, Tabara A, Ushijima Y, Matsunaga K, Seguchi M.
    Biosci Biotechnol Biochem; 2016 May 29; 80(5):983-90. PubMed ID: 27104763
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  • 28. Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium-gluten and whole wheat flour.
    Xie X, Zhang J, Yuan Z, Wang H, An J, Deng L.
    J Sci Food Agric; 2024 Feb 29; 104(3):1732-1740. PubMed ID: 37851761
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  • 29. Dough rheology and wet milling of hard waxy wheat flours.
    Guan L, Seib PA, Graybosch RA, Bean S, Shi YC.
    J Agric Food Chem; 2009 Aug 12; 57(15):7030-8. PubMed ID: 19594158
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  • 30. Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread.
    Xu X, Luo Z, Yang Q, Xiao Z, Lu X.
    Food Chem; 2019 Oct 01; 294():87-95. PubMed ID: 31126509
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  • 36. Proteomic Characterization of Wheat Protein Fractions Taken at Different Baking Conditions.
    Schirmer TM, Ludwig C, Scherf KA.
    J Agric Food Chem; 2023 Aug 30; 71(34):12899-12909. PubMed ID: 37582505
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  • 37. Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.
    Konopka I, Drzewiecki J.
    Nahrung; 2004 Apr 30; 48(2):110-5. PubMed ID: 15146967
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