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Journal Abstract Search

206 related items for PubMed ID: 29666542

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  • 2. Effects of Whole and Malted Quinoa Flour Addition on Gluten-Free Muffins Quality.
    Miranda-Villa PP, Mufari JR, Bergesse AE, Calandri EL.
    J Food Sci; 2019 Jan; 84(1):147-153. PubMed ID: 30569476
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  • 3. Utilization of quinoa flour (Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties.
    Demir B, Bilgiçli N.
    Food Sci Technol Int; 2021 Apr; 27(3):242-250. PubMed ID: 32781850
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  • 4. Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta.
    Ferreira SM, de Mello AP, de Caldas Rosa dos Anjos M, Krüger CC, Azoubel PM, de Oliveira Alves MA.
    Food Chem; 2016 Jan 15; 191():147-51. PubMed ID: 26258714
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  • 5. Effects of animal fat replacement with almond flour on quality parameters of beef patties.
    Kirkyol M, Akköse A.
    Food Sci Nutr; 2023 Nov 15; 11(11):7091-7099. PubMed ID: 37970419
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  • 7. The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes.
    Hamzehpour R, Dastgerdi AA.
    Int J Food Sci; 2023 Nov 15; 2023():6042636. PubMed ID: 37350795
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  • 10. Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low-fat patties.
    Ramatsetse KE, Ramashia SE, Mashau ME.
    Food Sci Nutr; 2024 Jun 15; 12(6):4019-4037. PubMed ID: 38873485
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  • 13. Gluten-Free Flours from Different Raw Materials as the Source of Vitamin B1, B2, B3 and B6.
    Rybicka I, Gliszczynska-Swiglo A.
    J Nutr Sci Vitaminol (Tokyo); 2017 Jun 15; 63(2):125-132. PubMed ID: 28552877
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  • 15. Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical, nutritional, textural, rheological and sensory properties evaluation.
    Agrahar-Murugkar D, Zaidi A, Dwivedi S.
    J Food Sci Technol; 2018 Jul 15; 55(7):2621-2630. PubMed ID: 30042578
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  • 16. Consumer acceptability of gluten-free cookies containing raw cooked and germinated pinto bean flours.
    Simons CW, Hall C.
    Food Sci Nutr; 2018 Jan 15; 6(1):77-84. PubMed ID: 29387364
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  • 17. Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties.
    Wilfong AK, McKillip KV, Gonzalez JM, Houser TA, Unruh JA, Boyle EA, O'Quinn TG.
    J Anim Sci; 2016 Nov 15; 94(11):4943-4958. PubMed ID: 27898955
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  • 19. Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design.
    Aguiar EV, Santos FG, Centeno ACLS, Capriles VD.
    Foods; 2022 Mar 16; 11(6):. PubMed ID: 35327270
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