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Journal Abstract Search

546 related items for PubMed ID: 23733824

  • 1. Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta.
    Martinez CS, Ribotta PD, Añón MC, León AE.
    Food Sci Technol Int; 2014 Mar; 20(2):127-35. PubMed ID: 23733824
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  • 2. Effect of four types of dietary fiber on the technological quality of pasta.
    Bustos MC, Pérez GT, León AE.
    Food Sci Technol Int; 2011 Jun; 17(3):213-21. PubMed ID: 21593287
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  • 4. Analysis of ingredient functionality and formulation optimization of pasta supplemented with peanut flour.
    Howard BM, Hung YC, McWatters K.
    J Food Sci; 2011 Jun; 76(1):E40-7. PubMed ID: 21535674
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  • 5. Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and quality.
    Heredia-Sandoval NG, Calderón de la Barca AM, Carvajal-Millán E, Islas-Rubio AR.
    Food Funct; 2018 Jan 24; 9(1):534-540. PubMed ID: 29260184
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  • 8. Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta.
    Kim S, Lee JW, Heo Y, Moon B.
    J Food Sci; 2016 Apr 24; 81(4):C835-40. PubMed ID: 26919287
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  • 10. Influence of Soft Kernel Texture on Fresh Durum Pasta.
    Murray JC, Kiszonas AM, Morris CF.
    J Food Sci; 2018 Nov 24; 83(11):2812-2818. PubMed ID: 30320404
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  • 13. [Amaranth flour: characteristics, comparative analysis, application possibilities].
    Zharkov IM, Miroshnichenko LA, Zviagin AA, Bavykina IA.
    Vopr Pitan; 2014 Nov 24; 83(1):67-73. PubMed ID: 25059059
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  • 16. Effect of okra (Hibiscus esculentus L.) addition on the technological properties of a wheat flour.
    Acquistucci R, Francisci R.
    Int J Food Sci Nutr; 2002 Sep 24; 53(5):375-9. PubMed ID: 12396462
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  • 17. 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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