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PUBMED FOR HANDHELDS

Journal Abstract Search

264 related items for PubMed ID: 30906026

  • 41.
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  • 43. The role of gluten in a pound cake system: A model approach based on gluten-starch blends.
    Wilderjans E, Pareyt B, Goesaert H, Brijs K, Delcour JA.
    Food Chem; 2008 Oct 15; 110(4):909-15. PubMed ID: 26047278
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  • 45. Physical and Dynamic Oscillatory Shear Properties of Gluten-Free Red Kidney Bean Batter and Cupcakes Affected by Rice Flour Addition.
    Chompoorat P, Kantanet N, Hernández Estrada ZJ, Rayas-Duarte P.
    Foods; 2020 May 11; 9(5):. PubMed ID: 32403346
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  • 46. Effects of cellulose derivative hydrocolloids on pasting, viscoelastic, and morphological characteristics of rice starch gel.
    Sun J, Zuo XB, Fang S, Xu HN, Chen J, Meng YC, Chen T.
    J Texture Stud; 2017 Jun 11; 48(3):241-248. PubMed ID: 28573725
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  • 48. Techno-functional properties of gluten-free pasta from hyperprotein quinoa flour.
    Córdoba-Cerón DM, Bravo-Gómez JE, Agudelo-Laverde LM, Roa-Acosta DF, Nieto-Calvache JE.
    Heliyon; 2023 Aug 11; 9(8):e18539. PubMed ID: 37560662
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  • 49. Effect of amaranth and quinoa seed flour on rheological and physicochemical properties of goat meat nuggets.
    Verma AK, Rajkumar V, Kumar S.
    J Food Sci Technol; 2019 Nov 11; 56(11):5027-5035. PubMed ID: 31741527
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  • 50. Effect of egg freshness on texture and baking characteristics of batter systems formulated using egg, flour and sugar.
    Xing L, Niu F, Su Y, Yang Y.
    J Sci Food Agric; 2016 Apr 11; 96(6):2047-54. PubMed ID: 26108173
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  • 51. Use of baru (Brazilian almond) waste from physical extraction of oil to produce gluten free cakes.
    Pineli Lde L, de Aguiar LA, de Oliveira GT, Botelho RB, Ibiapina Mdo D, de Lima HC, Costa AM.
    Plant Foods Hum Nutr; 2015 Mar 11; 70(1):50-5. PubMed ID: 25577329
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  • 52. Rheological and sensory properties of chickpea and quinoa pastes and gels for plant-based product development.
    Viadel A, Laguna L, Tárrega A.
    J Texture Stud; 2024 Aug 11; 55(4):e12858. PubMed ID: 39138119
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  • 53. Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits.
    Cannas M, Pulina S, Conte P, Del Caro A, Urgeghe PP, Piga A, Fadda C.
    Foods; 2020 Jun 19; 9(6):. PubMed ID: 32575539
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  • 54. Investigation of dielectric properties, total phenolic content and optimum formulation of microwave baked gluten-free cakes.
    Alifakı YÖ, Şakıyan Ö, İşci A.
    J Food Sci Technol; 2019 Mar 19; 56(3):1530-1540. PubMed ID: 30956333
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  • 55. Enhancing the quality of steamed oat cake by partially gelatinized starch in oat flour and its molecular mechanism.
    Qian X, Sun B, Gu Y, Ma S, Wang X.
    Int J Biol Macromol; 2023 May 31; 238():124139. PubMed ID: 36958455
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  • 56. Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties.
    Tomić J, Škrobot D, Popović L, Dapčević-Hadnađev T, Čakarević J, Maravić N, Hadnađev M.
    Food Technol Biotechnol; 2022 Dec 31; 60(4):488-498. PubMed ID: 36816875
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  • 57. Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters with Added Biopolymers.
    Alvarez MD, Cuesta FJ, Herranz B, Canet W.
    Foods; 2017 Jan 02; 6(1):. PubMed ID: 28231082
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  • 58. Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design.
    Brito IL, de Souza EL, Felex SS, Madruga MS, Yamashita F, Magnani M.
    J Food Sci Technol; 2015 Sep 02; 52(9):5866-73. PubMed ID: 26345002
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  • 59. 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 02; 49(1):38-46. PubMed ID: 28472867
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  • 60. Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours.
    Levent H, Bilgiçli N.
    Int J Food Sci Nutr; 2011 Nov 02; 62(7):725-8. PubMed ID: 21568822
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