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Journal Abstract Search

191 related items for PubMed ID: 34548582

  • 1. Yield and quality of brown rice noodles processed from early-season rice grains.
    Huang M, Xiao Z, Chen J, Cao F.
    Sci Rep; 2021 Sep 21; 11(1):18668. PubMed ID: 34548582
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  • 6. 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 21; 100(15):5334-5343. PubMed ID: 32533775
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  • 7. Effects of Lactobacillus combined with semidry flour milling on the quality and flavor of fermented rice noodles.
    Geng DH, Liang T, Yang M, Wang L, Zhou X, Sun X, Liu L, Zhou S, Tong LT.
    Food Res Int; 2019 Dec 21; 126():108612. PubMed ID: 31732041
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  • 9. 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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  • 10. New insights into how starch structure synergistically affects the starch digestibility, texture, and flavor quality of rice noodles.
    Shen S, Chi C, Zhang Y, Li L, Chen L, Li X.
    Int J Biol Macromol; 2021 Aug 01; 184():731-738. PubMed ID: 34175339
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  • 14. 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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  • 15. Cooking, textural, and mechanical properties of rice flour-soy protein isolate noodles prepared using combined treatments of microbial transglutaminase and glucono-δ-lactone.
    Ojukwu M, Tan JS, Easa AM.
    J Food Sci; 2020 Sep 01; 85(9):2720-2727. PubMed ID: 32776580
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  • 16. Influence of arabic gum on in vitro starch digestibility and noodle-making quality of Segoami.
    Bae IY, Oh IK, Jung DS, Lee HG.
    Int J Biol Macromol; 2019 Mar 15; 125():668-673. PubMed ID: 30521903
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  • 20. Changes in physicochemical properties of rice flour by fermentation with koji and its potential use in gluten-free noodles.
    Park J, Woo SH, Park JD, Sung JM.
    J Food Sci; 2021 Dec 15; 86(12):5188-5199. PubMed ID: 34755896
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