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Journal Abstract Search

269 related items for PubMed ID: 30716950

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  • 3. Physicochemical properties of quinoa flour as affected by starch interactions.
    Li G, Zhu F.
    Food Chem; 2017 Apr 15; 221():1560-1568. PubMed ID: 27979129
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  • 4. Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions.
    Sciarini LS, Steffolani ME, Fernández A, Paesani C, Pérez GT.
    Food Sci Technol Int; 2020 Jun 15; 26(4):321-332. PubMed ID: 31826661
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  • 5. Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties.
    Gałkowska D, Witczak T, Witczak M.
    Molecules; 2021 Nov 21; 26(22):. PubMed ID: 34834126
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  • 6. Modification of quinoa flour functionality using ultrasound.
    Zhu F, Li H.
    Ultrason Sonochem; 2019 Apr 21; 52():305-310. PubMed ID: 30559081
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  • 7. Bread enriched with quinoa leaves - the influence of protein-phenolics interactions on the nutritional and antioxidant quality.
    Swieca M, Sęczyk L, Gawlik-Dziki U, Dziki D.
    Food Chem; 2014 Nov 01; 162():54-62. PubMed ID: 24874357
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  • 8. Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour.
    Ayseli MT, Yilmaz MT, Cebi N, Sagdic O, Ozmen D, Capanoglu E.
    Food Chem; 2020 Jun 15; 315():126208. PubMed ID: 32032831
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  • 9. Physicochemical characterization of quinoa (Chenopodium quinoa) flour and isolated starch.
    Contreras-Jiménez B, Torres-Vargas OL, Rodríguez-García ME.
    Food Chem; 2019 Nov 15; 298():124982. PubMed ID: 31261014
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  • 10. Effect of sorghum flour composition and particle size on quality properties of gluten-free bread.
    Trappey EF, Khouryieh H, Aramouni F, Herald T.
    Food Sci Technol Int; 2015 Apr 15; 21(3):188-202. PubMed ID: 24519987
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  • 11. Physicochemical and functional properties of isolated starch and their correlation with flour from the Andean Peruvian quinoa varieties.
    Valdez-Arana JD, Steffolani ME, Repo-Carrasco-Valencia R, Pérez GT, Condezo-Hoyos L.
    Int J Biol Macromol; 2020 Mar 15; 147():997-1007. PubMed ID: 31743707
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  • 17. 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 15; 48(2):95-102. PubMed ID: 28370110
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  • 18. 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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