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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

298 related items for PubMed ID: 33301191

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  • 22. RD43 rice flour: the effect on starch digestibility and quality of noodles, glycemic response, short-acting satiety hormones and appetite control in humans.
    Suklaew PO, Chusak C, Wang CK, Adisakwattana S.
    Food Funct; 2021 Sep 07; 12(17):7975-7985. PubMed ID: 34259302
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  • 23. Quality assessment of noodles made from blends of rice flour and canna starch.
    Wandee Y, Uttapap D, Puncha-arnon S, Puttanlek C, Rungsardthong V, Wetprasit N.
    Food Chem; 2015 Jul 15; 179():85-93. PubMed ID: 25722142
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  • 30. Effect of amino and thiol groups of wheat gluten on the quality characteristics of Chinese noodles.
    Li H, Wang J, Pan L, Lu Q.
    J Food Sci Technol; 2019 Jun 15; 56(6):2825-2835. PubMed ID: 31205338
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  • 31. Gluten-free biscuits based on composite rice-chickpea flour and xanthan gum.
    Benkadri S, Salvador A, Zidoune MN, Sanz T.
    Food Sci Technol Int; 2018 Oct 15; 24(7):607-616. PubMed ID: 29808729
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  • 32. Casein gelation under simultaneous action of transglutaminase and glucono-delta-lactone.
    Meneńdez O, Schwarzenbolz U, Rohm H, Henle T.
    Nahrung; 2004 Jun 15; 48(3):165-8. PubMed ID: 15285105
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  • 35. Mechanical properties and water-vapor permeability of soy-protein films affected by calcium salts and glucono-delta-lactone.
    Park SK, Rhee CO, Bae DH, Hettiarachchy NS.
    J Agric Food Chem; 2001 May 15; 49(5):2308-12. PubMed ID: 11368594
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  • 36. Effects of gums on physical properties, microstructure and starch digestibility of dried-natural fermented rice noodles.
    Srikaeo K, Laothongsan P, Lerdluksamee C.
    Int J Biol Macromol; 2018 Apr 01; 109():517-523. PubMed ID: 29275202
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  • 37. Explaining the improving effect of dough crumb-sheet composite rolling on fresh noodle quality: From microstructure and moisture distribution perspective.
    Zhou X, Chen J, Zheng H, An D, Obadi M, Xu B.
    J Texture Stud; 2024 Jun 01; 55(3):e12836. PubMed ID: 38702990
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