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

155 related items for PubMed ID: 34066588

  • 1. Use of Grape Peels By-Product for Wheat Pasta Manufacturing.
    Iuga M, Mironeasa S.
    Plants (Basel); 2021 May 06; 10(5):. PubMed ID: 34066588
    [Abstract] [Full Text] [Related]

  • 2. Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta.
    Khan I, Yousif AM, Johnson SK, Gamlath S.
    J Food Sci; 2014 Aug 06; 79(8):S1560-7. PubMed ID: 25047068
    [Abstract] [Full Text] [Related]

  • 3. Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties.
    Gałkowska D, Witczak T, Witczak M.
    Molecules; 2021 Nov 21; 26(22):. PubMed ID: 34834126
    [Abstract] [Full Text] [Related]

  • 4. Effect of four types of dietary fiber on the technological quality of pasta.
    Bustos MC, Pérez GT, León AE.
    Food Sci Technol Int; 2011 Jun 21; 17(3):213-21. PubMed ID: 21593287
    [Abstract] [Full Text] [Related]

  • 5. Optimization of barley flour and inulin addition for pasta formulation using mixture design approach.
    Zarroug Y, Djebali K, Sfayhi D, Khemakhem M, Boulares M, El Felah M, Mnasser H, Kharrat M.
    J Food Sci; 2022 Jan 21; 87(1):68-79. PubMed ID: 34940975
    [Abstract] [Full Text] [Related]

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

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

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9. Potential of grape byproducts as functional ingredients in baked goods and pasta.
    Iuga M, Mironeasa S.
    Compr Rev Food Sci Food Saf; 2020 Sep 21; 19(5):2473-2505. PubMed ID: 33336974
    [Abstract] [Full Text] [Related]

  • 10. Pasta quality as impacted by the type of flour and starch and the level of egg addition.
    Saleh M, Al-Ismail K, Ajo R.
    J Texture Stud; 2017 Oct 21; 48(5):370-381. PubMed ID: 28967218
    [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. Substitution of semolina durum with common wheat flour in egg and eggless pasta.
    Teterycz D, Sobota A, Kozłowicz K, Zarzycki P.
    Acta Sci Pol Technol Aliment; 2019 Oct 21; 18(4):439-451. PubMed ID: 31930794
    [Abstract] [Full Text] [Related]

  • 15. Analysis of ingredient functionality and formulation optimization of pasta supplemented with peanut flour.
    Howard BM, Hung YC, McWatters K.
    J Food Sci; 2011 Oct 21; 76(1):E40-7. PubMed ID: 21535674
    [Abstract] [Full Text] [Related]

  • 16. 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 Oct 21; 2013():538070. PubMed ID: 26904601
    [Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19. Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta.
    Garcia-Valle DE, Bello-Pérez LA, Agama-Acevedo E, Alvarez-Ramirez J.
    Food Chem; 2021 Oct 30; 360():129993. PubMed ID: 33984560
    [Abstract] [Full Text] [Related]

  • 20. Application of mucilaginous seeds (Alyssum homolocarpum and Salvia macrosiphon Boiss) and wheat bran in improving technological and nutritional properties of pasta.
    Naji-Tabasi S, Niazmand R, Modiri-Dovom A.
    J Food Sci; 2021 Jun 30; 86(6):2288-2299. PubMed ID: 34028008
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 8.