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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

179 related items for PubMed ID: 35250065

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  • 2. Effect of sorghum flour composition and particle size on quality properties of gluten-free bread.
    Trappey EF, Khouryieh H, Aramouni F, Herald T.
    Food Sci Technol Int; 2015 Apr; 21(3):188-202. PubMed ID: 24519987
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  • 3. Effect of wheat flour characteristics on sponge cake quality.
    Moiraghi M, de la Hera E, Pérez GT, Gómez M.
    J Sci Food Agric; 2013 Feb; 93(3):542-9. PubMed ID: 22865470
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  • 4. Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).
    Singh M, Byars JA, Liu SX.
    J Food Sci; 2015 Jun; 80(6):E1229-34. PubMed ID: 25922214
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  • 5. Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties.
    Bozdogan N, Kumcuoglu S, Tavman S.
    J Food Sci Technol; 2019 Feb; 56(2):683-694. PubMed ID: 30906026
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  • 11. Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter.
    Pycarelle SC, Bosmans GM, Pareyt B, Brijs K, Delcour JA.
    Food Res Int; 2021 Feb; 140():110007. PubMed ID: 33648239
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  • 12. Characterization of white and red sorghum flour and their potential use for production of extrudate crisps.
    Pezzali JG, Suprabha-Raj A, Siliveru K, Aldrich CG.
    PLoS One; 2020 Feb; 15(6):e0234940. PubMed ID: 32574219
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  • 13. The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake.
    Chan DS, Wang ST, Chen MY, Sung WC.
    Food Sci Technol Int; 2024 Jul; 30(5):485-494. PubMed ID: 36911975
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  • 14. Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties.
    Kırbaş Z, Kumcuoglu S, Tavman S.
    J Food Sci Technol; 2019 Feb; 56(2):914-926. PubMed ID: 30906049
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  • 15. Effect of sorghum pre-processing (roasting and germination) on the replacement level and quality of sorghum-wheat bread: bread characteristics, digestibility, consumer acceptability and microbiological analysis.
    Sharanagat VS, Nema PK, Singh L, Mani S, Kishore A.
    J Food Sci Technol; 2024 Feb; 61(2):253-267. PubMed ID: 38196714
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  • 16. Influence of functional ingredients on starch gelatinization in sponge cake batter.
    Goranova Z, Marudova M, Baeva M.
    Food Chem; 2019 Nov 01; 297():124997. PubMed ID: 31253298
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  • 18. Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties.
    Sung WC, Chiu ET, Sun A, Hsiao HI.
    J Food Sci; 2020 Mar 01; 85(3):545-555. PubMed ID: 31999371
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  • 19. Andean crops: kañiwa and tarwi flours used for the development of vegan gluten-free muffins.
    Vidaurre-Ruiz J, Vargas RJY, Alcázar-Alay S, Encina-Zelada CR, Cabezas DM, Correa MJ, Repo-Carrasco-Valencia R.
    J Sci Food Agric; 2022 Dec 01; 102(15):7282-7292. PubMed ID: 35753031
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