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PUBMED FOR HANDHELDS

Journal Abstract Search

189 related items for PubMed ID: 26775973

  • 21.
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  • 23. Online shear viscosity measurement of starchy melts enriched in wheat bran.
    Robin F, Bovet N, Pineau N, Schuchmann HP, Palzer S.
    J Food Sci; 2011; 76(5):E405-12. PubMed ID: 22417431
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  • 25. Physical properties of acetylated and enzyme-modified potato and sweet potato flours.
    Yadav AR, Guha M, Reddy SY, Tharanathan RN, Ramteke RS.
    J Food Sci; 2007 Jun; 72(5):E249-53. PubMed ID: 17995723
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  • 26. [Hydrolysis of wheat flour with amylase preparations and individual enzymes].
    Zorov IN, Semenova MV, Tsurikova NV, Sinitsyn AP.
    Prikl Biokhim Mikrobiol; 2006 Jun; 42(6):700-4. PubMed ID: 17168300
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  • 29. Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.
    Konopka I, Drzewiecki J.
    Nahrung; 2004 Apr; 48(2):110-5. PubMed ID: 15146967
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  • 30. Investigation the molecular degradation, starch-lipid complexes formation and pasting properties of wheat starch in instant noodles during deep-frying treatment.
    Yang Y, Wang L, Li Y, Qian HF, Zhang H, Cheng Wu G, Qi XG.
    Food Chem; 2019 Jun 15; 283():287-293. PubMed ID: 30722873
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  • 31. Efficient Biocatalytic Production of Cyclodextrins by Combined Action of Amylosucrase and Cyclodextrin Glucanotransferase.
    Koh DW, Park MO, Choi SW, Lee BH, Yoo SH.
    J Agric Food Chem; 2016 Jun 01; 64(21):4371-5. PubMed ID: 27169988
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  • 33. Effect of jet milling on the physicochemical properties, pasting properties, and in vitro starch digestibility of germinated brown rice flour.
    Lee YT, Shim MJ, Goh HK, Mok C, Puligundla P.
    Food Chem; 2019 Jun 01; 282():164-168. PubMed ID: 30711101
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  • 34. Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality.
    Rodríguez-Martínez NA, Salazar-García MG, Ramírez-Wong B, Islas-Rubio AR, Platt-Lucero LC, Morales-Rosas I, Marquez-Melendez R, Martínez-Bustos F.
    Plant Foods Hum Nutr; 2015 Sep 01; 70(3):275-80. PubMed ID: 26059113
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  • 35. Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimization.
    Menchaca-Armenta M, Ramírez-Wong B, Torres-Chávez PI, Quintero-Ramos A, Ledesma-Osuna AI, Frutos MJ, Gutiérrez-Dorado R, Campas-Baypoli ON, Morales-Rosas I.
    J Food Sci; 2020 Jul 01; 85(7):2143-2152. PubMed ID: 32567692
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  • 36. Rheological and pasting characteristics of wheat starch modified with sequential triple enzymes.
    Li H, Li J, Guo L.
    Carbohydr Polym; 2020 Feb 15; 230():115667. PubMed ID: 31887885
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  • 37. Physicochemical, pasting, and functional properties of amaranth seed flours: effects of lipids removal.
    Shevkani K, Singh N, Kaur A, Rana JC.
    J Food Sci; 2014 Jul 15; 79(7):C1271-7. PubMed ID: 24893988
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  • 38. Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics.
    Rodríguez-Vidal A, Martínez-Flores HE, González Jasso E, Velázquez de la Cruz G, Ramírez-Jiménez AK, Morales-Sánchez E.
    J Texture Stud; 2017 Jun 15; 48(3):249-257. PubMed ID: 28573723
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  • 39. Viscoelastic properties of waxy and nonwaxy rice flours, their fat and protein-free starch, and the microstructure of their cooked kernels.
    Ibañez AM, Wood DF, Yokoyama WH, Park IM, Tinoco MA, Hudson CA, McKenzie KS, Shoemaker CF.
    J Agric Food Chem; 2007 Aug 08; 55(16):6761-71. PubMed ID: 17636935
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  • 40. Heat and hydrothermal treatments of non-wheat flours.
    Torbica A, Belović M, Popović L, Čakarević J.
    Food Chem; 2021 Jan 01; 334():127523. PubMed ID: 32721833
    [Abstract] [Full Text] [Related]

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