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Journal Abstract Search

387 related items for PubMed ID: 31603534

  • 21.
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  • 23. The gluten structure, starch digestibility and quality properties of pasta supplemented with native or germinated quinoa flour.
    Xing B, Zhang Z, Zhu M, Teng C, Zou L, Liu R, Zhang L, Yang X, Ren G, Qin P.
    Food Chem; 2023 Jan 15; 399():133976. PubMed ID: 35998497
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  • 24. Changes Induced by Heat Moisture Treatment in Wheat Flour and Pasta Rheological, Physical and Starch Digestibility Properties.
    Ungureanu-Iuga M, Mironeasa S.
    Gels; 2023 May 30; 9(6):. PubMed ID: 37367120
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  • 26. Effects of different polysaccharides and proteins on dough rheological properties, texture, structure and in vitro starch digestibility of wet sweet potato vermicelli.
    Feng YY, Mu TH, Zhang M, Ma MM.
    Int J Biol Macromol; 2020 Apr 01; 148():1-10. PubMed ID: 31887377
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  • 28. Effects of ionic polysaccharides and egg white protein complex formulations on dough rheological properties, structure formation and in vitro starch digestibility of wet sweet potato vermicelli.
    Feng YY, Mu TH, Zhang M, Ma MM.
    Int J Biol Macromol; 2020 Apr 15; 149():1170-1179. PubMed ID: 32032710
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  • 29. Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta.
    Sęczyk Ł, Świeca M, Gawlik-Dziki U.
    Food Chem; 2016 Mar 01; 194():637-42. PubMed ID: 26471602
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  • 31. Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles.
    Gulia N, Khatkar BS.
    Food Sci Technol Int; 2014 Apr 01; 20(3):171-82. PubMed ID: 23744117
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  • 34. Resistant starch from sweet potatoes: Recent advancements and applications in the food sector.
    Bodjrenou DM, Li X, Lu X, Lei S, Zheng B, Zeng H.
    Int J Biol Macromol; 2023 Jan 15; 225():13-26. PubMed ID: 36481330
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  • 35. Preparation and textural properties of white salted noodles made with hard red winter wheat flour partially replaced by different levels of cross-linked phosphorylated RS4 wheat starch.
    Hsieh CF, Wang LK, Xu B, Seib PA, Shi YC.
    J Sci Food Agric; 2020 Dec 15; 100(15):5334-5343. PubMed ID: 32533775
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  • 36. Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta.
    Raczyk M, Polanowska K, Kruszewski B, Grygier A, Michałowska D.
    Molecules; 2022 Jan 06; 27(2):. PubMed ID: 35056669
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  • 37. Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics.
    Dhiraj B, Prabhasankar P.
    Int J Food Sci; 2013 Jan 06; 2013():538070. PubMed ID: 26904601
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  • 38. Predictive Glycaemic Response of Pasta Enriched with Juice, Puree, and Pomace from Red Cabbage and Spinach.
    Wang J, Brennan MA, Brennan CS, Serventi L.
    Nutrients; 2022 Oct 31; 14(21):. PubMed ID: 36364837
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  • 39. Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta.
    Krawęcka A, Sobota A, Ivanišová E, Harangozo Ľ, Valková V, Zielińska E, Blicharz-Kania A, Zdybel B, Mildner-Szkudlarz S.
    Molecules; 2022 Sep 26; 27(19):. PubMed ID: 36234886
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  • 40. Effect of adding wheat (Triticum aestivum L.) farina with varied integrity of endosperm cell wall on dough characteristics, dried noodles quality and starch digestibility.
    Zhou H, Liu C, Shang J, Zheng X.
    Int J Biol Macromol; 2023 Jul 15; 243():125076. PubMed ID: 37244337
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