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Journal Abstract Search

264 related items for PubMed ID: 30906026

  • 21. Multiresponse optimization of physical, chemical, and sensory properties of the gluten-free cake made with whole white quinoa flour.
    Nakilcioğlu E, Ötleş S.
    J Food Sci Technol; 2022 Oct; 59(10):3836-3847. PubMed ID: 36193384
    [Abstract] [Full Text] [Related]

  • 22. Quinoa flour in baked products.
    Lorenz K, Coulter L.
    Plant Foods Hum Nutr; 1991 Jul; 41(3):213-23. PubMed ID: 1924185
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  • 25. Optimization of a gluten-free sponge cake formulation based on quinoa, oleaster, and pumpkin flour using mixture design methodology.
    Madadi M, Roshanak S, Shahidi F, Varidi MJ.
    Food Sci Nutr; 2024 Apr; 12(4):2973-2984. PubMed ID: 38628209
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  • 26. Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality.
    Román L, Santos I, Martínez MM, Gómez M.
    J Food Sci Technol; 2015 Dec; 52(12):8188-95. PubMed ID: 26604393
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  • 28. Investigation of the Effect of Different Seed Flours on Gluten-Free Products: Baton Cake Production, Characterization, and TOPSIS Application.
    Dedebas T, Cebi N.
    Foods; 2024 Mar 21; 13(6):. PubMed ID: 38540954
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  • 29. 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 21; 48(2):95-102. PubMed ID: 28370110
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  • 30. Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes.
    Majzoobi M, Vosooghi Poor Z, Mesbahi G, Jamalian J, Farahnaky A.
    J Texture Stud; 2017 Dec 21; 48(6):616-623. PubMed ID: 28543050
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  • 31. Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter.
    Srivastava Y, Semwal AD.
    J Food Sci Technol; 2015 Dec 21; 52(12):8122-30. PubMed ID: 26604385
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  • 32. 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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  • 33. Influence of Cassia grandis galactomannan on the properties of sponge cakes: a substitute for fat.
    Andrade FJET, de Albuquerque PBS, de Seixas JRPC, Feitoza GS, Barros Júnior W, Vicente AA, Carneiro-da-Cunha MDG.
    Food Funct; 2018 Apr 25; 9(4):2456-2468. PubMed ID: 29632933
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  • 34. 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 25; 23(2):142-155. PubMed ID: 27565175
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  • 35. Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics.
    Ozgolet M, Kasapoglu MZ, Avcı E, Karasu S.
    Foods; 2024 Aug 15; 13(16):. PubMed ID: 39200469
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  • 36. Effects of Whole and Malted Quinoa Flour Addition on Gluten-Free Muffins Quality.
    Miranda-Villa PP, Mufari JR, Bergesse AE, Calandri EL.
    J Food Sci; 2019 Jan 15; 84(1):147-153. PubMed ID: 30569476
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  • 37. Influence of functional ingredients on starch gelatinization in sponge cake batter.
    Goranova Z, Marudova M, Baeva M.
    Food Chem; 2019 Nov 01; 297():124997. PubMed ID: 31253298
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  • 38. Influence of Hazelnut and Walnut Oil Cakes Powder on Thermal and Rheological Properties of Wheat Flour.
    Pycia K, Juszczak L.
    Foods; 2023 Nov 08; 12(22):. PubMed ID: 38002119
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  • 39. Utilization of quinoa flour (Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties.
    Demir B, Bilgiçli N.
    Food Sci Technol Int; 2021 Apr 08; 27(3):242-250. PubMed ID: 32781850
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  • 40. The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks.
    Chemin M, Paurd O, Villaceque L, Riaublanc A, Le-Bail P.
    Polymers (Basel); 2022 Sep 27; 14(19):. PubMed ID: 36236001
    [Abstract] [Full Text] [Related]

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