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Journal Abstract Search
260 related items for PubMed ID: 31409127
1. 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 [Abstract] [Full Text] [Related]
2. 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 [Abstract] [Full Text] [Related]
3. Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes. Segundo C, Román L, Gómez M, Martínez MM. Food Chem; 2017 Mar 15; 219():240-248. PubMed ID: 27765223 [Abstract] [Full Text] [Related]
4. The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake. Chan DS, Wang ST, Chen MY, Sung WC. Food Sci Technol Int; 2024 Jul 15; 30(5):485-494. PubMed ID: 36911975 [Abstract] [Full Text] [Related]
5. Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties. Bozdogan N, Kumcuoglu S, Tavman S. J Food Sci Technol; 2019 Feb 15; 56(2):683-694. PubMed ID: 30906026 [Abstract] [Full Text] [Related]
6. Gluten-free lentil cakes with optimal technological and nutritional characteristics. Carboni AD, Puppo MC, Ferrero C. J Sci Food Agric; 2024 Aug 15; 104(10):6298-6310. PubMed ID: 38501745 [Abstract] [Full Text] [Related]
7. 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 15; 80(6):E1229-34. PubMed ID: 25922214 [Abstract] [Full Text] [Related]
10. Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes. Segundo C, Román L, Lobo M, Martinez MM, Gómez M. Plant Foods Hum Nutr; 2017 Dec 15; 72(4):365-371. PubMed ID: 28887738 [Abstract] [Full Text] [Related]
18. Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread. Encina-Zelada CR, Cadavez V, Monteiro F, Teixeira JA, Gonzales-Barron U. Food Res Int; 2018 Sep 15; 111():544-555. PubMed ID: 30007717 [Abstract] [Full Text] [Related]
19. 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 Sep 15; 20(1):67-78. PubMed ID: 33449521 [Abstract] [Full Text] [Related]