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Journal Abstract Search

362 related items for PubMed ID: 26890337

  • 1. Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour.
    Wu K, Gan R, Dai S, Cai YZ, Corke H, Zhu F.
    J Food Sci; 2016 Mar; 81(3):E627-36. PubMed ID: 26890337
    [Abstract] [Full Text] [Related]

  • 2. Wheat-millet flour cookies: Physical, textural, sensory attributes and antioxidant potential.
    Hussain S, Mohamed AA, Alamri MS, Ibraheem MA, Abdo Qasem AA, Serag El-Din MF, Almaiman SAM.
    Food Sci Technol Int; 2020 Jun; 26(4):311-320. PubMed ID: 31818128
    [Abstract] [Full Text] [Related]

  • 3. Rheological characteristics of binary composite gels of wheat flour and high amylose corn starch.
    Shahsavani Mojarrad L, Rafe A.
    J Texture Stud; 2018 Jun; 49(3):320-327. PubMed ID: 28963723
    [Abstract] [Full Text] [Related]

  • 4. Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends.
    Aprodu I, Banu I.
    Food Sci Technol Int; 2015 Jul; 21(5):342-53. PubMed ID: 24837596
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  • 5. Effects of whey and soy protein addition on bread rheological property of wheat flour.
    Zhou J, Liu J, Tang X.
    J Texture Stud; 2018 Feb; 49(1):38-46. PubMed ID: 28472867
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  • 6. Rheology and tribology properties of cereal and legume flour paste from different botanical origins.
    Pang Z, Cao J, Li H, Chen C, Liu X.
    J Food Sci; 2020 Dec; 85(12):4130-4140. PubMed ID: 33124695
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  • 7. Physicochemical and Gelatinization Properties of Starches Separated from Various Rice Cultivars.
    Woo HD, We GJ, Kang TY, Shon KH, Chung HW, Yoon MR, Lee JS, Ko S.
    J Food Sci; 2015 Oct; 80(10):E2208-16. PubMed ID: 26352343
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  • 8. Studies on the baking properties of non-wheat flours--I. Breadfruit (Artocarpus artilis).
    Esuoso KO, Bamiro FO.
    Int J Food Sci Nutr; 1995 Aug; 46(3):267-73. PubMed ID: 7584166
    [Abstract] [Full Text] [Related]

  • 9. Optical, rheological, thermal, and microstructural elucidation of rutin enrichment in Tartary buckwheat flour by hydrothermal treatments.
    Oh M, Oh I, Jeong S, Lee S.
    Food Chem; 2019 Dec 01; 300():125193. PubMed ID: 31326675
    [Abstract] [Full Text] [Related]

  • 10. Macromolecular interactions and rheological properties of buckwheat-based dough obtained from differently processed grains.
    Mariotti M, Lucisano M, Pagani MA, Iametti S.
    J Agric Food Chem; 2008 Jun 11; 56(11):4258-67. PubMed ID: 18465873
    [Abstract] [Full Text] [Related]

  • 11. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread.
    Yuan B, Zhao L, Yang W, McClements DJ, Hu Q.
    J Food Sci; 2017 Sep 11; 82(9):2041-2050. PubMed ID: 28753727
    [Abstract] [Full Text] [Related]

  • 12. The Influence of the Addition of Nuts on the Thermal and Rheological Properties of Wheat Flour.
    Pycia K, Juszczak L.
    Molecules; 2021 Jun 29; 26(13):. PubMed ID: 34209649
    [Abstract] [Full Text] [Related]

  • 13. Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysis.
    Chen Y, Obadi M, Liu S, Qi Y, Chen Z, Jiang S, Xu B.
    J Texture Stud; 2020 Aug 29; 51(4):688-697. PubMed ID: 32472561
    [Abstract] [Full Text] [Related]

  • 14. Effects of enzymatic hydrolysis of protein on the pasting properties of different types of wheat flour.
    Chen JS, Wang SY, Deng ZY, Zhang XY, Feng SL, Yuan HQ, Tian JC.
    J Food Sci; 2012 May 29; 77(5):C546-50. PubMed ID: 22510095
    [Abstract] [Full Text] [Related]

  • 15. Ultrasound Treatment of Buckwheat Grains Impacts Important Functional Properties of Resulting Flour.
    Harasym J, Satta E, Kaim U.
    Molecules; 2020 Jul 01; 25(13):. PubMed ID: 32630230
    [Abstract] [Full Text] [Related]

  • 16. Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough.
    Mudgil D, Barak S, Khatkar BS.
    Int J Biol Macromol; 2016 Dec 01; 93(Pt A):131-135. PubMed ID: 27565295
    [Abstract] [Full Text] [Related]

  • 17. Optimization of the functional characteristics, pasting and rheological properties of pearl millet-based composite flour.
    Awolu OO.
    Heliyon; 2017 Feb 01; 3(2):e00240. PubMed ID: 28203644
    [Abstract] [Full Text] [Related]

  • 18. Significance of heat-moisture treatment conditions on the pasting and gelling behaviour of various starch-rich cereal and pseudocereal flours.
    Collar C.
    Food Sci Technol Int; 2017 Oct 01; 23(7):623-636. PubMed ID: 28610447
    [Abstract] [Full Text] [Related]

  • 19. Effect of fertiliser on functional properties of flour from four rice varieties grown in Sri Lanka.
    Gunaratne A, Sirisena N, Ratnayaka UK, Ratnayaka J, Kong X, Vidhana Arachchi LP, Corke H.
    J Sci Food Agric; 2011 May 01; 91(7):1271-6. PubMed ID: 21384369
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  • 20. Modulation in quality attributes of dough and starch digestibility of unleavened flat bread on replacing wheat flour with different minor millet flours.
    Sharma B, Gujral HS.
    Int J Biol Macromol; 2019 Dec 01; 141():117-124. PubMed ID: 31476390
    [Abstract] [Full Text] [Related]

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