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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

588 related items for PubMed ID: 23561142

  • 41.
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  • 42. Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics.
    Kowalczewski P, Różańska M, Makowska A, Jeżowski P, Kubiak P.
    Food Sci Technol Int; 2019 Apr; 25(3):223-232. PubMed ID: 30509131
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  • 47. Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma.
    Moskowitz MR, Bin Q, Elias RJ, Peterson DG.
    J Agric Food Chem; 2012 Nov 14; 60(45):11245-52. PubMed ID: 23106092
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  • 48. Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties.
    Koegelenberg D, Chimphango AFA.
    Food Chem; 2017 Apr 15; 221():1606-1613. PubMed ID: 27979135
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  • 50. Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread.
    Raczyk M, Kruszewski B, Michałowska D.
    Molecules; 2021 Jul 30; 26(15):. PubMed ID: 34361794
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  • 51. [Nutritional evaluation of sweet potato cultivars Ipomea batata (L.) Lam used in bread as partial substitute of wheat flour].
    Cárdenas H, Kalinowski J, Huaman Z, Scott G.
    Arch Latinoam Nutr; 1993 Dec 30; 43(4):304-9. PubMed ID: 7872832
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  • 53. Quantitative Analyses of Key Odorants and Their Precursors Reveal Differences in the Aroma of Gluten-Free Rice Bread and Wheat Bread.
    Rohleder AR, Scherf KA, Schieberle P, Koehler P.
    J Agric Food Chem; 2019 Oct 09; 67(40):11179-11186. PubMed ID: 31487164
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  • 57. Shelf life extension of wheat bread by alhydwan flour and Carboxymethylcellulose and improvement of their quality characteristics, dough rheological and microstructure.
    Ammar AF, Siddeeg A, Aqlan FM, Howladar SM, Refai MY, Afifi M, Ali HA, Hajjar D, Sulamain MGM, Chamba MVM, Kimani BG, Saleh A, Baeshen M.
    Int J Biol Macromol; 2020 Aug 01; 156():851-857. PubMed ID: 32278600
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  • 58. Physico-chemical characteristics, nutrient composition and consumer acceptability of wheat varieties grown under organic and inorganic farming conditions.
    Nitika, Punia D, Khetarpaul N.
    Int J Food Sci Nutr; 2008 May 01; 59(3):224-45. PubMed ID: 17852472
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  • 60. 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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