These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

179 related items for PubMed ID: 31546650

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2. Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications.
    Hoehnel A, Bez J, Sahin AW, Coffey A, Arendt EK, Zannini E.
    Foods; 2020 Nov 20; 9(11):. PubMed ID: 33233728
    [Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
    Liu J, Li Q, Zhai H, Zhang Y, Zeng X, Tang Y, Tashi N, Pan Z.
    J Food Sci; 2020 Oct 20; 85(10):3141-3149. PubMed ID: 32857867
    [Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8. Effects of the substitution of wheat flour with raw or germinated ayocote bean (Phaseolus coccineus) flour on the nutritional properties and quality of bread.
    Espinosa-Ramírez J, Mariscal-Moreno RM, Chuck-Hernández C, Serna-Saldivar SO, Espiricueta-Candelaria RS.
    J Food Sci; 2022 Sep 20; 87(9):3766-3780. PubMed ID: 35904200
    [Abstract] [Full Text] [Related]

  • 9. Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads.
    Espinosa-Ramírez J, Garzon R, Serna-Saldivar SO, Rosell CM.
    Food Res Int; 2018 Apr 20; 106():64-70. PubMed ID: 29579970
    [Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16. Evaluation of fermented African yam bean flour composition and influence of substitution levels on properties of wheat bread.
    Chinma CE, Azeez SO, Sulayman HT, Alhassan K, Alozie SN, Gbadamosi HD, Danbaba N, Oboh HA, Anuonye JC, Adebo OA.
    J Food Sci; 2020 Dec 20; 85(12):4281-4289. PubMed ID: 33216358
    [Abstract] [Full Text] [Related]

  • 17. Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads.
    Wolter A, Hager AS, Zannini E, Czerny M, Arendt EK.
    Int J Food Microbiol; 2014 Feb 17; 172():83-91. PubMed ID: 24361837
    [Abstract] [Full Text] [Related]

  • 18. Influence of maize flour particle size on gluten-free breadmaking.
    de la Hera E, Talegón M, Caballero P, Gómez M.
    J Sci Food Agric; 2013 Mar 15; 93(4):924-32. PubMed ID: 22886488
    [Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 9.