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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

518 related items for PubMed ID: 26248962

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  • 5. Effect of inulin on rheological, textural, and structural properties of brown wheat flour dough and in vitro digestibility of developed Arabic bread.
    Ahmed J, Thomas L, Khashawi RA.
    J Food Sci; 2020 Nov; 85(11):3711-3721. PubMed ID: 33084057
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  • 6. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C, Conte P, Fadda C, Piga A.
    Food Sci Technol Int; 2015 Oct; 21(7):523-36. PubMed ID: 25231269
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  • 9. Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough.
    Jeong S, Kim HW, Lee S.
    Food Chem; 2017 Apr 15; 221():1539-1545. PubMed ID: 27979127
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  • 10. Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening.
    Dixit Y, Bhattacharya S.
    J Food Sci Technol; 2015 Aug 15; 52(8):4852-62. PubMed ID: 26243905
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  • 14. Effect of β-glucan-rich barley flour fraction on rheology and quality of frozen yeasted dough.
    Hamed A, Ragaee S, Abdel-Aal el-SM.
    J Food Sci; 2014 Dec 15; 79(12):E2470-9. PubMed ID: 25403947
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  • 15. 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 15; 85(1):65-76. PubMed ID: 31869859
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  • 16. Elucidation of rheological, microstructural, water mobility, and noodle-making properties of rice flour affected by turanose.
    Park Y, Oh IK, Park SW, Ryu K, Lee S.
    Food Chem; 2019 Mar 15; 276():9-14. PubMed ID: 30409667
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  • 17. Effect of hydrocolloids on selected properties of gluten-free dough and bread.
    Sabanis D, Tzia C.
    Food Sci Technol Int; 2011 Aug 15; 17(4):279-91. PubMed ID: 21917639
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  • 18. Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality.
    Cappa C, Lucisano M, Mariotti M.
    Carbohydr Polym; 2013 Nov 06; 98(2):1657-66. PubMed ID: 24053854
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  • 19. Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough.
    Petrović J, Pajin B, Lončarević I, Šaponjac VT, Nikolić I, Ačkar Đ, Zarić D.
    Food Sci Technol Int; 2019 Mar 06; 25(2):130-140. PubMed ID: 30249116
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  • 20. Small and large deformation rheology for hard wheat flour dough as influenced by mixing and resting.
    Kim YR, Cornillon P, Campanella OH, Stroshine RL, Lee S, Shim JY.
    J Food Sci; 2008 Jan 06; 73(1):E1-8. PubMed ID: 18211348
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