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

252 related items for PubMed ID: 30236678

  • 1. Preparation of starch dough using damaged cassava starch induced by mechanical activation to develop staple foods: Application in crackers.
    Liu R, Sun W, Zhang Y, Huang Z, Hu H, Zhao M.
    Food Chem; 2019 Jan 15; 271():284-290. PubMed ID: 30236678
    [Abstract] [Full Text] [Related]

  • 2. Retrogradation behavior of starch dough prepared from damaged cassava starch and its application in functional gluten-free noodles.
    Liu R, Zhang Y, Hu H, Gan T, Huang Z.
    Int J Biol Macromol; 2023 May 01; 236():123996. PubMed ID: 36907304
    [Abstract] [Full Text] [Related]

  • 3. Development of a novel model dough based on mechanically activated cassava starch and gluten protein: Application in bread.
    Liu R, Sun W, Zhang Y, Huang Z, Hu H, Zhao M, Li W.
    Food Chem; 2019 Dec 01; 300():125196. PubMed ID: 31330373
    [Abstract] [Full Text] [Related]

  • 4. Development of a separated-dough method and flour/starch replacement in gluten free crackers by cellulose and fibrillated cellulose.
    Ren Y, Yakubov GE, Linter BR, Foster TJ.
    Food Funct; 2021 Sep 20; 12(18):8425-8439. PubMed ID: 34374400
    [Abstract] [Full Text] [Related]

  • 5. Application of oxidized starch in bake-only chicken nuggets.
    Purcell S, Wang YJ, Seo HS.
    J Food Sci; 2014 May 20; 79(5):C810-5. PubMed ID: 24754843
    [Abstract] [Full Text] [Related]

  • 6. Wheat dough syruping in cold storage is related to structural changes of starch and non-starch polysaccharides.
    Kim HJ, Song Y, Lee S, Lee KP, Lee BH, Yoo SH.
    Food Res Int; 2017 Sep 20; 99(Pt 1):596-602. PubMed ID: 28784522
    [Abstract] [Full Text] [Related]

  • 7. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C, Conte P, Fadda C, Piga A.
    Food Sci Technol Int; 2015 Oct 20; 21(7):523-36. PubMed ID: 25231269
    [Abstract] [Full Text] [Related]

  • 8. Use of indigenous technology for the production of high quality cassava flour with similar food qualities as wheat flour.
    Eleazu OC, Eleazu KC, Kolawole S.
    Acta Sci Pol Technol Aliment; 2014 Oct 20; 13(3):249-56. PubMed ID: 24887940
    [Abstract] [Full Text] [Related]

  • 9. Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.
    Ma S, Li L, Wang XX, Zheng XL, Bian K, Bao QD.
    Food Chem; 2016 Jul 01; 202():120-4. PubMed ID: 26920275
    [Abstract] [Full Text] [Related]

  • 10. Effects of sucrose, isomalt and maltodextrin on microstructural, thermal, pasting and textural properties of wheat and cassava starch gel.
    Pourmohammadi K, Abedi E, Hashemi SMB, Torri L.
    Int J Biol Macromol; 2018 Dec 01; 120(Pt B):1935-1943. PubMed ID: 30267819
    [Abstract] [Full Text] [Related]

  • 11. The effects of gluten protein substation on chemical structure, crystallinity, and Ca in vitro digestibility of wheat-cassava snacks.
    Nawaz A, Taher Alhilali AH, Li E, Khalifa I, Irshad S, Walayat N, Chen L, Wang PK, Yuan Tan Z.
    Food Chem; 2021 Mar 01; 339():127875. PubMed ID: 32866701
    [Abstract] [Full Text] [Related]

  • 12. Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems.
    Barrera GN, León AE, Ribotta PD.
    J Sci Food Agric; 2016 May 01; 96(7):2539-46. PubMed ID: 26251131
    [Abstract] [Full Text] [Related]

  • 13. Effect of cassava starch structure on scalding of dough and baking expansion ability.
    Qi Q, Hong Y, Zhang Y, Gu Z, Cheng L, Li Z, Li C.
    Food Chem; 2021 Aug 01; 352():129350. PubMed ID: 33657481
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. Effects of psyllium seed husk powder, methylcellulose, pregelatinised starch, and cold water swelling starch on the production of gluten free crackers.
    Ren Y, Linter BR, Foster TJ.
    Food Funct; 2021 Sep 07; 12(17):7773-7786. PubMed ID: 34231567
    [Abstract] [Full Text] [Related]

  • 16. Production of high fructose syrup from cassava and sweet potato flours and their blends with cereal flours.
    Johnson R, Moorthy SN, Padmaja G.
    Food Sci Technol Int; 2010 Jun 07; 16(3):251-8. PubMed ID: 21339141
    [Abstract] [Full Text] [Related]

  • 17. Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveography.
    Kweon M, Slade L, Levine H, Gannon D.
    Crit Rev Food Sci Nutr; 2014 Jun 07; 54(1):115-38. PubMed ID: 24188236
    [Abstract] [Full Text] [Related]

  • 18. Physicochemical properties of starch in relation to rheological properties of wheat dough (Triticum aestivum L.).
    Cao X, Tong J, Ding M, Wang K, Wang L, Cheng D, Li H, Liu A, Liu J, Zhao Z, Wang Z, Gao X.
    Food Chem; 2019 Nov 01; 297():125000. PubMed ID: 31253276
    [Abstract] [Full Text] [Related]

  • 19. Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends.
    Oladunmoye OO, Aworh OC, Maziya-Dixon B, Erukainure OL, Elemo GN.
    Food Sci Nutr; 2014 Mar 01; 2(2):132-8. PubMed ID: 24804071
    [Abstract] [Full Text] [Related]

  • 20. High-amylose wheat starch: Structural basis for water absorption and pasting properties.
    Li C, Dhital S, Gilbert RG, Gidley MJ.
    Carbohydr Polym; 2020 Oct 01; 245():116557. PubMed ID: 32718645
    [Abstract] [Full Text] [Related]

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