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Journal Abstract Search

192 related items for PubMed ID: 26616955

  • 1. Diversity in quality traits amongst Indian wheat varieties II: Paste, dough and muffin making properties.
    Singh N, Kaur A, Katyal M, Bhinder S, Ahlawat AK, Singh AM.
    Food Chem; 2016 Apr 15; 197(Pt A):316-24. PubMed ID: 26616955
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  • 2. Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking properties.
    Katyal M, Singh N, Virdi AS, Kaur A, Chopra N, Ahlawat AK, Singh AM.
    Food Res Int; 2017 Oct 15; 100(Pt 2):306-317. PubMed ID: 28888455
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  • 3. Relationships of flour solvent retention capacity, secondary structure and rheological properties with the cookie making characteristics of wheat cultivars.
    Kaur A, Singh N, Kaur S, Ahlawat AK, Singh AM.
    Food Chem; 2014 Sep 01; 158():48-55. PubMed ID: 24731313
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  • 4. 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 01; 85(1):65-76. PubMed ID: 31869859
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  • 14. Effects of recombinated Anabaena sp. lipoxygenase on the protein component and dough property of wheat flour.
    Wang X, Lu F, Zhang C, Lu Y, Bie X, Xie Y, Lu Z.
    J Agric Food Chem; 2014 Oct 08; 62(40):9885-92. PubMed ID: 25247399
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  • 19. Effects of incorporation of groundnut oil and hydrogenated fat on pasting and dough rheological properties of flours from wheat varieties.
    Katyal M, Singh N, Singh H.
    J Food Sci Technol; 2019 Feb 08; 56(2):1056-1065. PubMed ID: 30906063
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