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Journal Abstract Search

473 related items for PubMed ID: 25922214

  • 1.
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  • 2. The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake.
    Chan DS, Wang ST, Chen MY, Sung WC.
    Food Sci Technol Int; 2024 Jul; 30(5):485-494. PubMed ID: 36911975
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  • 4. Dry-fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products.
    De Angelis D, Latrofa V, Squeo G, Pasqualone A, Summo C.
    J Sci Food Agric; 2024 Jan 30; 104(2):1190-1199. PubMed ID: 37752603
    [Abstract] [Full Text] [Related]

  • 5. Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour.
    Segundo C, Giménez A, Lobo M, Iturriaga L, Samman N.
    Food Sci Technol Int; 2020 Mar 30; 26(2):95-104. PubMed ID: 31409127
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  • 7. Rheological, physical, and sensory attributes of gluten-free rice cakes containing resistant starch.
    Tsatsaragkou K, Papantoniou M, Mandala I.
    J Food Sci; 2015 Feb 30; 80(2):E341-8. PubMed ID: 25604540
    [Abstract] [Full Text] [Related]

  • 8. Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake.
    Jongsutjarittam N, Charoenrein S.
    Carbohydr Polym; 2013 Sep 12; 97(2):306-14. PubMed ID: 23911450
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  • 10. Green pea waste flour as a wheat flour partial replacer in pound cake: Batter rheology behavior and cake quality properties.
    Sallam YI, El-Salam EAEA, Abaza AG.
    Acta Sci Pol Technol Aliment; 2021 Sep 12; 20(1):67-78. PubMed ID: 33449521
    [Abstract] [Full Text] [Related]

  • 11. Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter.
    Pycarelle SC, Bosmans GM, Pareyt B, Brijs K, Delcour JA.
    Food Res Int; 2021 Feb 12; 140():110007. PubMed ID: 33648239
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  • 12. The role and function of chlorine in the preparation of high-ratio cake flour.
    Gough BM, Whitehouse ME, Greenwood CT.
    CRC Crit Rev Food Sci Nutr; 1978 Feb 12; 10(1):91-113. PubMed ID: 31265
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  • 13. Cooking quality and starch digestibility of gluten free pasta using new bean flour.
    Giuberti G, Gallo A, Cerioli C, Fortunati P, Masoero F.
    Food Chem; 2015 May 15; 175():43-9. PubMed ID: 25577049
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  • 14. Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties.
    Bozdogan N, Kumcuoglu S, Tavman S.
    J Food Sci Technol; 2019 Feb 15; 56(2):683-694. PubMed ID: 30906026
    [Abstract] [Full Text] [Related]

  • 15. Evaluation of dry heat treatment of soft wheat flour for the production of high ratio cakes.
    Keppler S, Bakalis S, Leadley CE, Sahi SS, Fryer PJ.
    Food Res Int; 2018 May 15; 107():360-370. PubMed ID: 29580496
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  • 16. Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes.
    Majzoobi M, Vosooghi Poor Z, Mesbahi G, Jamalian J, Farahnaky A.
    J Texture Stud; 2017 Dec 15; 48(6):616-623. PubMed ID: 28543050
    [Abstract] [Full Text] [Related]

  • 17. Effect of sorghum flour properties on gluten-free sponge cake.
    Curti MI, Belorio M, Palavecino PM, Camiña JM, Ribotta PD, Gómez M.
    J Food Sci Technol; 2022 Apr 15; 59(4):1407-1418. PubMed ID: 35250065
    [Abstract] [Full Text] [Related]

  • 18. Effects of gluten and emulsifier on some properties of erişte prepared with legume flours.
    Bilgiçli N, Demir MK, Ertaş N, Herken EN.
    Int J Food Sci Nutr; 2011 Feb 15; 62(1):63-70. PubMed ID: 20795775
    [Abstract] [Full Text] [Related]

  • 19. Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties.
    Kırbaş Z, Kumcuoglu S, Tavman S.
    J Food Sci Technol; 2019 Feb 15; 56(2):914-926. PubMed ID: 30906049
    [Abstract] [Full Text] [Related]

  • 20. Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.
    Konopka I, Drzewiecki J.
    Nahrung; 2004 Apr 15; 48(2):110-5. PubMed ID: 15146967
    [Abstract] [Full Text] [Related]

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