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

640 related items for PubMed ID: 29808729

  • 21. Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review.
    Salehi F.
    J Texture Stud; 2020 Apr; 51(2):361-370. PubMed ID: 31523824
    [Abstract] [Full Text] [Related]

  • 22. 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
    [Abstract] [Full Text] [Related]

  • 23. Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour.
    Pătraşcu L, Banu I, Vasilean I, Aprodu I.
    Food Sci Technol Int; 2017 Mar; 23(2):142-155. PubMed ID: 27565175
    [Abstract] [Full Text] [Related]

  • 24. Effect of cellulase on dough structure and quality characteristics of tough biscuits enriched with potato whole flour.
    Liu X, Zhu X, Zhu Y, Wang C, Li H, Chen S.
    J Food Sci; 2024 Jun; 89(6):3484-3493. PubMed ID: 38685867
    [Abstract] [Full Text] [Related]

  • 25. Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality.
    Cappa C, Lucisano M, Mariotti M.
    Carbohydr Polym; 2013 Nov 06; 98(2):1657-66. PubMed ID: 24053854
    [Abstract] [Full Text] [Related]

  • 26. The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake.
    Karp S, Wyrwisz J, Kurek MA, Wierzbicka A.
    Food Sci Technol Int; 2019 Oct 06; 25(7):618-629. PubMed ID: 31216185
    [Abstract] [Full Text] [Related]

  • 27. Controlling dough rheology and structural characteristics of chickpea-wheat composite flour-based noodles with different levels of Artemisia sphaerocephala Krasch. gum addition.
    Jia F, Ma Z, Hu X.
    Int J Biol Macromol; 2020 May 01; 150():605-616. PubMed ID: 32057874
    [Abstract] [Full Text] [Related]

  • 28. Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality.
    Torres-Pérez R, Martínez-García E, Siguero-Tudela MM, García-Segovia P, Martínez-Monzó J, Igual M.
    Foods; 2024 May 28; 13(11):. PubMed ID: 38890919
    [Abstract] [Full Text] [Related]

  • 29. Rheological and quality properties of tiger nut containing biscuit dough baked in IR-MW combination oven.
    Çinar AT, Turabi Yolaçaner E, Ateş EG.
    J Sci Food Agric; 2023 Aug 30; 103(11):5342-5352. PubMed ID: 37026565
    [Abstract] [Full Text] [Related]

  • 30.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 31.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 32.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 33. Optimization of gluten-free formulations for French-style breads.
    Mezaize S, Chevallier S, Le Bail A, de Lamballerie M.
    J Food Sci; 2009 Apr 30; 74(3):E140-6. PubMed ID: 19397719
    [Abstract] [Full Text] [Related]

  • 34. Optimization and characterization of gluten-free spaghetti enriched with chickpea flour.
    Padalino L, Mastromatteo M, Lecce L, Spinelli S, Conte A, Del Nobile MA.
    Int J Food Sci Nutr; 2015 Mar 30; 66(2):148-58. PubMed ID: 25519246
    [Abstract] [Full Text] [Related]

  • 35.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 36.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 37.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 38.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 39. Effect of xanthan gum on lipid digestion and bioaccessibility of β-carotene-loaded rice starch-based filled hydrogels.
    Park S, Mun S, Kim YR.
    Food Res Int; 2018 Mar 30; 105():440-445. PubMed ID: 29433234
    [Abstract] [Full Text] [Related]

  • 40.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 32.