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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

643 related items for PubMed ID: 30569476

  • 41. Evaluation of selected properties of gluten-free instant gruels processed under various extrusion-cook- ing conditions.
    Kręcisz M, Wójtowicz A.
    Acta Sci Pol Technol Aliment; 2017; 16(2):135-147. PubMed ID: 28703954
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  • 43. IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free Muffins.
    Bas-Bellver C, Barrera C, Betoret N, Seguí L, Harasym J.
    Foods; 2024 Apr 24; 13(9):. PubMed ID: 38731683
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  • 47. Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents.
    Srichuwong S, Curti D, Austin S, King R, Lamothe L, Gloria-Hernandez H.
    Food Chem; 2017 Oct 15; 233():1-10. PubMed ID: 28530552
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  • 48. Quinoa: Nutritional, functional, and antinutritional aspects.
    Filho AM, Pirozi MR, Borges JT, Pinheiro Sant'Ana HM, Chaves JB, Coimbra JS.
    Crit Rev Food Sci Nutr; 2017 May 24; 57(8):1618-1630. PubMed ID: 26114306
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  • 50. Quinoa (Chenopodium Quinoa Willd.) as Functional Ingredient for the Formulation of Gluten-Free Shortbreads.
    Bravi E, Sileoni V, Marconi O.
    Foods; 2024 Jan 24; 13(3):. PubMed ID: 38338513
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  • 51. Development of gluten-free fish (Pseudoplatystoma corruscans) patties by response surface methodology.
    Romero MC, Fogar RA, Rolhaiser F, Clavero VV, Romero AM, Judis MA.
    J Food Sci Technol; 2018 May 24; 55(5):1889-1902. PubMed ID: 29666542
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  • 52. 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 24; 55(7):2621-2630. PubMed ID: 30042578
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  • 53. Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread.
    Ballester-Sánchez J, Gil JV, Haros CM, Fernández-Espinar MT.
    Plant Foods Hum Nutr; 2019 Jun 24; 74(2):185-191. PubMed ID: 30739280
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  • 54. Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures.
    Jamanca-Gonzales NC, Ocrospoma-Dueñas RW, Eguilas-Caushi YM, Padilla-Fabian RA, Silva-Paz RJ.
    Molecules; 2024 Mar 20; 29(6):. PubMed ID: 38543010
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  • 58. Oat raw materials and bakery products - amino acid composition and celiac immunoreactivity.
    Mickowska B, Litwinek D, Gambuś H.
    Acta Sci Pol Technol Aliment; 2016 Mar 20; 15(1):89-97. PubMed ID: 28071042
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  • 60. The gluten structure, starch digestibility and quality properties of pasta supplemented with native or germinated quinoa flour.
    Xing B, Zhang Z, Zhu M, Teng C, Zou L, Liu R, Zhang L, Yang X, Ren G, Qin P.
    Food Chem; 2023 Jan 15; 399():133976. PubMed ID: 35998497
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