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Journal Abstract Search

280 related items for PubMed ID: 30906049

  • 1. Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties.
    Kırbaş Z, Kumcuoglu S, Tavman S.
    J Food Sci Technol; 2019 Feb; 56(2):914-926. PubMed ID: 30906049
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  • 7. Rheological, physical, and sensory attributes of gluten-free rice cakes containing resistant starch.
    Tsatsaragkou K, Papantoniou M, Mandala I.
    J Food Sci; 2015 Feb; 80(2):E341-8. PubMed ID: 25604540
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  • 8. Green pea waste flour as a wheat flour partial replacer in pound cake: Batter rheology behavior and cake quality properties.
    Sallam YI, El-Salam EAEA, Abaza AG.
    Acta Sci Pol Technol Aliment; 2021 Feb; 20(1):67-78. PubMed ID: 33449521
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  • 9. Preparation of antioxidant-rich tricolor pasta using microwave processed orange pomace and cucumber peel powder: A study on nutraceutical, textural, color, and sensory attributes.
    Kaur M, Dhaliwal M, Kaur H, Singh M, Punia Bangar S, Kumar M, Pandiselvam R.
    J Texture Stud; 2022 Oct; 53(6):834-843. PubMed ID: 34910831
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  • 10. Effects of replacing fat by betaglucans from Ganoderma lucidum on batter and cake properties.
    Lindarte Artunduaga J, Gutiérrez LF.
    J Food Sci Technol; 2019 Jan; 56(1):451-461. PubMed ID: 30728589
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  • 11. Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).
    Singh M, Byars JA, Liu SX.
    J Food Sci; 2015 Jun; 80(6):E1229-34. PubMed ID: 25922214
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  • 12. Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties.
    Sung WC, Chiu ET, Sun A, Hsiao HI.
    J Food Sci; 2020 Mar; 85(3):545-555. PubMed ID: 31999371
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  • 18. Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour.
    Segundo C, Giménez A, Lobo M, Iturriaga L, Samman N.
    Food Sci Technol Int; 2020 Mar; 26(2):95-104. PubMed ID: 31409127
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  • 19. Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality.
    Chompoorat P, Rayas-Duarte P, Hernández-Estrada ZJ, Phetcharat C, Khamsee Y.
    J Food Sci Technol; 2018 Dec; 55(12):4937-4944. PubMed ID: 30482989
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