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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

437 related items for PubMed ID: 25577049

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  • 26. Nutritional value of broad bean seeds. Part 3: Changes of dietary fibre and starch in the production of commercial flours.
    Giczewska A, Borowska J.
    Nahrung; 2004 Apr; 48(2):116-22. PubMed ID: 15146968
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  • 27. Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure.
    Bouasla A, Wójtowicz A, Zidoune MN, Olech M, Nowak R, Mitrus M, Oniszczuk A.
    J Food Sci; 2016 May; 81(5):C1070-9. PubMed ID: 27074432
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  • 28. Developing high resistant starch content rice noodles with superior quality: A method using modified rice flour and psyllium fiber.
    Gong X, Li J, Liu Z, Xu X, Wang A, Nie M, Lin R, Tian Y, Zhang X, Wang L, Liu L, Li Y, Wang F, Tong LT.
    Int J Biol Macromol; 2024 Jun; 272(Pt 1):132779. PubMed ID: 38825268
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  • 30. Development of fibre-enriched gluten-free bread: a response surface methodology study.
    Sabanis D, Lebesi D, Tzia C.
    Int J Food Sci Nutr; 2009 Jun; 60 Suppl 4():174-90. PubMed ID: 19330631
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  • 32. 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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  • 34. Quality Indicators and Heat Damage of Dried and Cooked Gluten Free Spaghetti.
    Gasparre N, Betoret E, Rosell CM.
    Plant Foods Hum Nutr; 2019 Dec 15; 74(4):481-488. PubMed ID: 31418122
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  • 35. Enrichment of gluten-free tarhana with buckwheat flour.
    Bilgiçli N.
    Int J Food Sci Nutr; 2009 Dec 15; 60 Suppl 4():1-8. PubMed ID: 19391028
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  • 37. Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta.
    Rizzello CG, Verni M, Koivula H, Montemurro M, Seppa L, Kemell M, Katina K, Coda R, Gobbetti M.
    Food Funct; 2017 Feb 22; 8(2):860-871. PubMed ID: 28128388
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  • 38. Digestion rate of legume carbohydrates and glycemic index of legume-based meals.
    Araya H, Pak N, Vera G, Alviña M.
    Int J Food Sci Nutr; 2003 Mar 22; 54(2):119-26. PubMed ID: 12701368
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