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PUBMED FOR HANDHELDS

Journal Abstract Search

129 related items for PubMed ID: 28416880

  • 1. Frying of rice flour dough strands containing gum Arabic: texture, sensory attributes and microstructure of products.
    Shanthilal J, Bhattacharya S.
    J Food Sci Technol; 2017 Apr; 54(5):1293-1303. PubMed ID: 28416880
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  • 2. Frying of the Dispersion Droplets with Varying Contents of Chickpea Flour and Gum Arabic: Product Characterization and Modeling.
    Shanthilal J, Babylatha R, Navya MC, Chakkaravarthi A, Bhattacharya S.
    J Food Sci; 2018 Mar; 83(3):648-660. PubMed ID: 29405293
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  • 4. Optimization of some processing parameters and quality attributes of fried snacks from blends of wheat flour and brewers' spent cassava flour.
    Omidiran AT, Sobukola OP, Sanni A, Adebowale AR, Obadina OA, Sanni LO, Tomlins K, Wolfgang T.
    Food Sci Nutr; 2016 Jan; 4(1):80-8. PubMed ID: 26788313
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  • 6. Effect of ingredients on the quality characteristics of gluten free snacks.
    Gupta M, Bhattacharya S.
    J Food Sci Technol; 2017 Nov; 54(12):3989-3999. PubMed ID: 29085141
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  • 7. Effect of additives and steaming on quality of air dried noodles.
    Gatade AA, Sahoo AK.
    J Food Sci Technol; 2015 Dec; 52(12):8395-402. PubMed ID: 26604421
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  • 9. 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; 48(3):249-257. PubMed ID: 28573723
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  • 13. Oxidation of corn oil during frying of soy-flour-added flour dough.
    Yoon Y, Choe E.
    J Food Sci; 2007 Aug; 72(6):C317-23. PubMed ID: 17995672
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  • 14. Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish.
    Bechtel PJ, Bland JM, Woods K, Lea JM, Brashear SS, Boue SM, Daigle KW, Bett-Garber KL.
    Foods; 2018 Mar 23; 7(4):. PubMed ID: 29570660
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  • 15. Spinach (Spinacia oleracea) powder as a natural food-grade antioxidant in deep-fat-fried products.
    Lee J, Lee S, Lee H, Park K, Choe E.
    J Agric Food Chem; 2002 Sep 25; 50(20):5664-9. PubMed ID: 12236695
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  • 16. Thermomechanical transitions of meat-analog based fried foods batter coating.
    Bhuiyan MHR, Ngadi M.
    Food Chem; 2024 Jul 30; 447():138953. PubMed ID: 38479144
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  • 17. Principal component analysis of physicochemical and sensory characteristics of beef rounds extended with gum arabic from Acacia senegal var. kerensis.
    Mwove JK, Gogo LA, Chikamai BN, Omwamba M, Mahungu SM.
    Food Sci Nutr; 2018 Mar 30; 6(2):474-482. PubMed ID: 29564115
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  • 18. Kinetics of Oil Absorption and Moisture Loss during Deep-Frying of Pork Skin with Different Thickness.
    Lin HV, Hou PH, Sung WC.
    Foods; 2021 Dec 06; 10(12):. PubMed ID: 34945580
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  • 19. Characterization of deep-fat frying in a wheat flour-water mixture model using a state diagram.
    Thanatuksorn P, Kajiwara K, Suzuki T.
    J Sci Food Agric; 2007 Nov 06; 87(14):2648-56. PubMed ID: 20836173
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  • 20. Influence of arabic gum on in vitro starch digestibility and noodle-making quality of Segoami.
    Bae IY, Oh IK, Jung DS, Lee HG.
    Int J Biol Macromol; 2019 Mar 15; 125():668-673. PubMed ID: 30521903
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