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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

148 related items for PubMed ID: 32123420

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  • 6. Effect of native and gelatinized starches from various sources on sponge cake making characteristics of wheat flour.
    Bajaj R, Singh N, Kaur A.
    J Food Sci Technol; 2019 Feb; 56(2):1046-1055. PubMed ID: 30906062
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  • 9. Development of gluten-free bread formulations containing whole chia flour with acceptable sensory properties.
    Sandri LTB, Santos FG, Fratelli C, Capriles VD.
    Food Sci Nutr; 2017 Sep; 5(5):1021-1028. PubMed ID: 28948020
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  • 10. Quality characteristics of wheat flour dough and bread containing grape pomace flour.
    Šporin M, Avbelj M, Kovač B, Možina SS.
    Food Sci Technol Int; 2018 Apr; 24(3):251-263. PubMed ID: 29207886
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  • 11. End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white.
    Alvarez MD, Herranz B, Jiménez MJ, Canet W.
    J Texture Stud; 2017 Dec; 48(6):550-561. PubMed ID: 28397246
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  • 12. Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread.
    Carrillo-Navas H, Guadarrama-Lezama AY, Vernon-Carter EJ, García-Díaz S, Reyes I, Alvarez-Ramírez J.
    J Food Sci Technol; 2016 Nov; 53(11):3996-4006. PubMed ID: 28035155
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  • 16. Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread.
    Laignier F, Akutsu RCA, Lima BR, Zandonadi RP, Raposo A, Saraiva A, Botelho RBA.
    Foods; 2022 May 10; 11(10):. PubMed ID: 35626948
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  • 17. Effect of acorn meal-water combinations on technological properties and fine structure of gluten-free bread.
    Skendi A, Mouselemidou P, Papageorgiou M, Papastergiadis E.
    Food Chem; 2018 Jul 01; 253():119-126. PubMed ID: 29502810
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  • 18. Amorphophallus konjac: A Novel Alternative Flour on Gluten-Free Bread.
    Laignier F, Akutsu RCCA, Maldonade IR, Bertoldo Pacheco MT, Silva VSN, Mendonça MA, Zandonadi RP, Raposo A, Botelho RBA.
    Foods; 2021 May 27; 10(6):. PubMed ID: 34071793
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  • 19. Effect of water content and flour particle size on gluten-free bread quality and digestibility.
    de la Hera E, Rosell CM, Gomez M.
    Food Chem; 2014 May 15; 151():526-31. PubMed ID: 24423566
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  • 20. Utilization of industrial hemp by-product defatted seed flour: effect of its incorporation on the properties and quality characteristics of 'tsoureki', a rich-dough baked Greek product.
    Lazou A, Anastasiadis G, Provata T, Koliou Z, Protonotariou S.
    J Sci Food Agric; 2023 Jun 15; 103(8):3984-3996. PubMed ID: 36433711
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