These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

255 related items for PubMed ID: 28720967

  • 1. Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies.
    Román L, González A, Espina T, Gómez M.
    J Food Sci Technol; 2017 Jun; 54(7):2094-2103. PubMed ID: 28720967
    [Abstract] [Full Text] [Related]

  • 2. Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours through Mixture Design.
    Dogruer I, Baser F, Gulec S, Tokatli F, Ozen B.
    Foods; 2023 Oct 08; 12(19):. PubMed ID: 37835342
    [Abstract] [Full Text] [Related]

  • 3. Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties.
    Bozdogan N, Kumcuoglu S, Tavman S.
    J Food Sci Technol; 2019 Feb 08; 56(2):683-694. PubMed ID: 30906026
    [Abstract] [Full Text] [Related]

  • 4. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
    Smith BM, Bean SR, Herald TJ, Aramouni FM.
    J Food Sci; 2012 Jun 08; 77(6):C684-9. PubMed ID: 22671523
    [Abstract] [Full Text] [Related]

  • 5. The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake.
    Chan DS, Wang ST, Chen MY, Sung WC.
    Food Sci Technol Int; 2024 Jul 08; 30(5):485-494. PubMed ID: 36911975
    [Abstract] [Full Text] [Related]

  • 6. Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour.
    Segundo C, Giménez A, Lobo M, Iturriaga L, Samman N.
    Food Sci Technol Int; 2020 Mar 08; 26(2):95-104. PubMed ID: 31409127
    [Abstract] [Full Text] [Related]

  • 7. Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).
    Singh M, Byars JA, Liu SX.
    J Food Sci; 2015 Jun 08; 80(6):E1229-34. PubMed ID: 25922214
    [Abstract] [Full Text] [Related]

  • 8. Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies.
    Torra M, Belorio M, Ayuso M, Carocho M, Ferreira ICFR, Barros L, Gómez M.
    Foods; 2021 Apr 21; 10(5):. PubMed ID: 33919256
    [Abstract] [Full Text] [Related]

  • 9. Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties.
    Sung WC, Chiu ET, Sun A, Hsiao HI.
    J Food Sci; 2020 Mar 21; 85(3):545-555. PubMed ID: 31999371
    [Abstract] [Full Text] [Related]

  • 10. Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies.
    Belorio M, Sahagún M, Gómez M.
    Foods; 2019 Feb 23; 8(2):. PubMed ID: 30813429
    [Abstract] [Full Text] [Related]

  • 11. Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties.
    Šarić B, Dapčević-Hadnađev T, Hadnađev M, Sakač M, Mandić A, Mišan A, Škrobot D.
    J Texture Stud; 2019 Apr 23; 50(2):124-130. PubMed ID: 30345519
    [Abstract] [Full Text] [Related]

  • 12. Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies.
    Belorio M, Moralejo C, Gómez M.
    Food Sci Technol Int; 2021 Dec 23; 27(8):693-701. PubMed ID: 33375846
    [Abstract] [Full Text] [Related]

  • 13. Developing a carob-based milk beverage using different varieties of carob pods and two roasting treatments and assessing their effect on quality characteristics.
    Srour N, Daroub H, Toufeili I, Olabi A.
    J Sci Food Agric; 2016 Jul 23; 96(9):3047-57. PubMed ID: 26416256
    [Abstract] [Full Text] [Related]

  • 14. Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design.
    Brito IL, de Souza EL, Felex SS, Madruga MS, Yamashita F, Magnani M.
    J Food Sci Technol; 2015 Sep 23; 52(9):5866-73. PubMed ID: 26345002
    [Abstract] [Full Text] [Related]

  • 15. The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes.
    Hamzehpour R, Dastgerdi AA.
    Int J Food Sci; 2023 Sep 23; 2023():6042636. PubMed ID: 37350795
    [Abstract] [Full Text] [Related]

  • 16. Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties.
    Kırbaş Z, Kumcuoglu S, Tavman S.
    J Food Sci Technol; 2019 Feb 23; 56(2):914-926. PubMed ID: 30906049
    [Abstract] [Full Text] [Related]

  • 17. Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour.
    Papageorgiou M, Paraskevopoulou A, Pantazi F, Skendi A.
    Foods; 2020 Nov 02; 9(11):. PubMed ID: 33147689
    [Abstract] [Full Text] [Related]

  • 18. Consumer acceptability of gluten-free cookies containing raw cooked and germinated pinto bean flours.
    Simons CW, Hall C.
    Food Sci Nutr; 2018 Jan 02; 6(1):77-84. PubMed ID: 29387364
    [Abstract] [Full Text] [Related]

  • 19. Antioxidant and physicochemical properties of cookies containing raw and roasted hemp flour.
    Ertaş N, Aslan M.
    Acta Sci Pol Technol Aliment; 2020 Jan 02; 19(2):177-184. PubMed ID: 32600014
    [Abstract] [Full Text] [Related]

  • 20. Improvement of nutritional properties of regular and gluten-free cakes with composite flour.
    Cankurtaran-Kömürcü T, Bilgiçli N.
    Food Sci Technol Int; 2023 Nov 05; ():10820132231211929. PubMed ID: 37926981
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 13.