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PUBMED FOR HANDHELDS

Journal Abstract Search

300 related items for PubMed ID: 32856311

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  • 6. Effects of selected process parameters in extrusion of yam flour (Dioscorea rotundata) on physicochemical properties of the extrudates.
    Sebio L, Chang YK.
    Nahrung; 2000 Apr; 44(2):96-101. PubMed ID: 10795575
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  • 9. Correlation analysis of protein quality characteristics with gluten-free bread properties.
    Horstmann SW, Foschia M, Arendt EK.
    Food Funct; 2017 Jul 19; 8(7):2465-2474. PubMed ID: 28627579
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  • 10. Bread-making properties of different pulse flours in composites with refined wheat flour.
    Nkurikiye E, Xiao R, Tilley M, Siliveru K, Li Y.
    J Texture Stud; 2023 Apr 19; 54(2):311-322. PubMed ID: 36790351
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  • 11. Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cooking.
    Rangira I, Gu BJ, Ek P, Ganjyal GM.
    J Food Sci; 2020 Oct 19; 85(10):3333-3344. PubMed ID: 32949029
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  • 14. Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour.
    Sarawong C, Schoenlechner R, Sekiguchi K, Berghofer E, Ng PK.
    Food Chem; 2014 Jan 15; 143():33-9. PubMed ID: 24054209
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  • 15. Multi-scale structural changes of starch and proteins during pea flour extrusion.
    Kristiawan M, Micard V, Maladira P, Alchamieh C, Maigret JE, Réguerre AL, Emin MA, Della Valle G.
    Food Res Int; 2018 Jun 15; 108():203-215. PubMed ID: 29735050
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  • 17. Use of sodium stearoyl lactylate and azodicarbonamide in wheat flour breads with added pea flour.
    Alasino MC, Osella CA, De La Torre MA, Sanchez HD.
    Int J Food Sci Nutr; 2011 Jun 15; 62(4):385-91. PubMed ID: 21306191
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  • 18. Products of chickpea processing as texture improvers in gluten-free bread.
    Bird LG, Pilkington CL, Saputra A, Serventi L.
    Food Sci Technol Int; 2017 Dec 15; 23(8):690-698. PubMed ID: 28658964
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  • 19. Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels.
    Huang S, Roman L, Martinez MM, Bohrer BM.
    Foods; 2020 Aug 06; 9(8):. PubMed ID: 32781693
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