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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

524 related items for PubMed ID: 24837596

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  • 6. Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour.
    Pătraşcu L, Banu I, Vasilean I, Aprodu I.
    Food Sci Technol Int; 2017 Mar; 23(2):142-155. PubMed ID: 27565175
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  • 7. Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test.
    Rakita S, Dokić L, Dapčević Hadnađev T, Hadnađev M, Torbica A.
    J Texture Stud; 2018 Jun; 49(3):339-347. PubMed ID: 29105087
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  • 8. Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium-hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior.
    Katyal M, Singh N, Virdi AS, Kaur A, Ahlawat AK, Singh AM, Bajaj R.
    J Food Sci; 2020 Jan; 85(1):65-76. PubMed ID: 31869859
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  • 12. Impact of sodium chloride on wheat flour dough for yeast-leavened products. II. Baking quality parameters and their relationship.
    Beck M, Jekle M, Becker T.
    J Sci Food Agric; 2012 Jan 30; 92(2):299-306. PubMed ID: 21918992
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  • 14. Wheat flour dough Alveograph characteristics predicted by Mixolab regression models.
    Codină GG, Mironeasa S, Mironeasa C, Popa CN, Tamba-Berehoiu R.
    J Sci Food Agric; 2012 Feb 30; 92(3):638-44. PubMed ID: 21919003
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  • 15. Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix.
    Maktouf S, Jeddou KB, Moulis C, Hajji H, Remaud-Simeon M, Ellouz-Ghorbel R.
    J Food Sci Technol; 2016 Apr 30; 53(4):2061-6. PubMed ID: 27413235
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  • 20. Studies on rye (Secale cereale L.) lines exhibiting a range of extract viscosities. 2. Rheological and baking characteristics of rye and rye/wheat blends and feeding value for chicks of wholemeals and breads.
    Ragaee SM, Campbell GL, Scoles GJ, McLeod JG, Tyler RT.
    J Agric Food Chem; 2001 May 30; 49(5):2446-53. PubMed ID: 11368618
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