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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

139 related items for PubMed ID: 30482989

  • 21. Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter.
    Ding XL, Wang LJ, Li TT, Wang F, Quan ZY, Zhou M, Huo ZY, Qian JY.
    Foods; 2021 Nov 01; 10(11):. PubMed ID: 34828928
    [Abstract] [Full Text] [Related]

  • 22. Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation-Development of New Improved Gluten-Free Ingredients.
    Calix-Rivera CS, Villanueva M, Náthia-Neves G, Ronda F.
    Foods; 2023 Mar 22; 12(6):. PubMed ID: 36981270
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  • 23. Techno-Functional and Rheological Properties of Alternative Plant-Based Flours.
    Badia-Olmos C, Laguna L, Haros CM, Tárrega A.
    Foods; 2023 Mar 26; 12(7):. PubMed ID: 37048232
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  • 24. Influence of almond and coconut flours on Ketogenic, Gluten-Free cupcakes.
    Hopkin L, Broadbent H, Ahlborn GJ.
    Food Chem X; 2022 Mar 30; 13():100182. PubMed ID: 34917930
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  • 26. Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour.
    Pycia K, Kaszuba J, Posadzka Z, Juszczak L.
    Polymers (Basel); 2023 Apr 13; 15(8):. PubMed ID: 37112017
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  • 28. Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour.
    Demir MK, Kutlu G, Yilmaz MT.
    J Texture Stud; 2017 Apr 13; 48(2):95-102. PubMed ID: 28370110
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  • 30. Use of ultrasonicated squid ovary powder as a replacer of egg white powder in cake.
    Singh A, Benjakul S, Karnjanapratum S.
    J Food Sci Technol; 2019 Apr 13; 56(4):2083-2092. PubMed ID: 30996442
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  • 31. 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 13; 49(1):38-46. PubMed ID: 28472867
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  • 32. Characterization of gluten-free cupcakes without sucrose based on defatted soybean flour and monk fruit.
    Bahraminejad M, Rostami O, Heydari M, Moradian M, Abdolmaleki K.
    Food Sci Nutr; 2024 Feb 13; 12(2):1268-1278. PubMed ID: 38370044
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  • 34. Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes.
    Aydogdu A, Sumnu G, Sahin S.
    J Food Sci Technol; 2018 Feb 13; 55(2):667-677. PubMed ID: 29391631
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  • 36. Investigation of viscoelastic behaviour of rice-field bean gluten-free dough using the biophysical characterization of proteins and starch: a FT-IR study.
    Fetouhi A, Benatallah L, Nawrocka A, Szymańska-Chargot M, Bouasla A, Tomczyńska-Mleko M, Zidoune MN, Sujak A.
    J Food Sci Technol; 2019 Mar 13; 56(3):1316-1327. PubMed ID: 30956311
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  • 37. Response surface optimization of cupcake physicochemical and sensory attributes during storage period: Effect of apricot kernel flour addition.
    Ahmadi F, Aghajani N, Gohari Ardabili A.
    Food Sci Nutr; 2022 Mar 13; 10(3):661-677. PubMed ID: 35311177
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  • 39. Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread.
    Encina-Zelada CR, Cadavez V, Monteiro F, Teixeira JA, Gonzales-Barron U.
    Food Res Int; 2018 Sep 13; 111():544-555. PubMed ID: 30007717
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