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PUBMED FOR HANDHELDS

Journal Abstract Search

177 related items for PubMed ID: 35407109

  • 1. Novel Gluten-Free Cinnamon Rolls by Substituting Wheat Flour with Resistant Starch, Lupine and Flaxseed Flour.
    Maghaydah S, Alkahlout A, Abughoush M, Al Khalaileh NI, Olaimat AN, Al-Holy MA, Ajo R, Choudhury I, Hayajneh W.
    Foods; 2022 Mar 31; 11(7):. PubMed ID: 35407109
    [Abstract] [Full Text] [Related]

  • 2. Improvement of nutritional properties of regular and gluten-free cakes with composite flour.
    Cankurtaran-Kömürcü T, Bilgiçli N.
    Food Sci Technol Int; 2023 Nov 05; ():10820132231211929. PubMed ID: 37926981
    [Abstract] [Full Text] [Related]

  • 3. Quality attributes of breads from high-quality cassava flour improved with wet gluten.
    Akintayo OA, Oyeyinka SA, Aziz AO, Olawuyi IF, Kayode RMO, Karim OR.
    J Food Sci; 2020 Aug 05; 85(8):2310-2316. PubMed ID: 32691453
    [Abstract] [Full Text] [Related]

  • 4. Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours.
    Al-Othman H, Maghaydah S, Abughoush M, Olaimat AN, Al-Holy MA, Ajo R, Al Khalaileh NI, Choudhury IH, Angor M.
    Foods; 2022 Oct 17; 11(20):. PubMed ID: 37220068
    [Abstract] [Full Text] [Related]

  • 5. The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes.
    Hamzehpour R, Dastgerdi AA.
    Int J Food Sci; 2023 Oct 17; 2023():6042636. PubMed ID: 37350795
    [Abstract] [Full Text] [Related]

  • 6. Modeling the Influence of Okara Flour Supplementation from Time-Temperature Drying Treatment on the Quality of Gluten-Free Roll Produced from Rice Flour.
    Tridtitanakiat PC, Hernández-Estrada ZJ, Rayas-Duarte P.
    Foods; 2023 Sep 14; 12(18):. PubMed ID: 37761130
    [Abstract] [Full Text] [Related]

  • 7. Folate Content and Chemical Composition of Commercially Available Gluten-Free Flour Alternatives.
    Jamieson JA, Viana L, English MM.
    Plant Foods Hum Nutr; 2020 Sep 14; 75(3):337-343. PubMed ID: 32638209
    [Abstract] [Full Text] [Related]

  • 8. Enrichment of gluten-free tarhana with buckwheat flour.
    Bilgiçli N.
    Int J Food Sci Nutr; 2009 Sep 14; 60 Suppl 4():1-8. PubMed ID: 19391028
    [Abstract] [Full Text] [Related]

  • 9. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
    Smith BM, Bean SR, Herald TJ, Aramouni FM.
    J Food Sci; 2012 Jun 14; 77(6):C684-9. PubMed ID: 22671523
    [Abstract] [Full Text] [Related]

  • 10. Influence of Chia Seed, Buckwheat and Chestnut Flour Addition on the Overall Quality and Shelf Life of the Gluten-Free Biscuits.
    Silav-Tuzlu G, Tacer-Caba Z.
    Food Technol Biotechnol; 2021 Dec 14; 59(4):463-474. PubMed ID: 35136371
    [Abstract] [Full Text] [Related]

  • 11. Optimization of physical properties of new gluten-free cake based on apple pomace powder using starch and xanthan gum.
    Azari M, Shojaee-Aliabadi S, Hosseini H, Mirmoghtadaie L, Marzieh Hosseini S.
    Food Sci Technol Int; 2020 Oct 14; 26(7):603-613. PubMed ID: 32279573
    [Abstract] [Full Text] [Related]

  • 12. End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white.
    Alvarez MD, Herranz B, Jiménez MJ, Canet W.
    J Texture Stud; 2017 Dec 14; 48(6):550-561. PubMed ID: 28397246
    [Abstract] [Full Text] [Related]

  • 13. Physical, textural, and sensory characteristics of gluten-free cupcakes developed with native and modified by hydrothermal treatment green plantain flours.
    Mendes BAB, Almeida MF, Silva GL, Amparo Dos Anjos D, Fontan GCR, Rebouças São José A, Veloso CM.
    J Food Sci; 2024 Nov 14; 89(11):7437-7451. PubMed ID: 39390631
    [Abstract] [Full Text] [Related]

  • 14. Production and Characterization of Snacks Utilizing Composite Flour from Unripe Plantain (Musa paradisiaca), Breadfruit (Artocarpus altilis), and Cinnamon (Cinnamomum venum).
    Adegunwa MO, Ogungbesan BO, Adekoya OA, Akinloye EE, Idowu OD, Alamu OE.
    Foods; 2024 Mar 11; 13(6):. PubMed ID: 38540840
    [Abstract] [Full Text] [Related]

  • 15. Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta.
    Ferreira SM, de Mello AP, de Caldas Rosa dos Anjos M, Krüger CC, Azoubel PM, de Oliveira Alves MA.
    Food Chem; 2016 Jan 15; 191():147-51. PubMed ID: 26258714
    [Abstract] [Full Text] [Related]

  • 16. Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical, nutritional, textural, rheological and sensory properties evaluation.
    Agrahar-Murugkar D, Zaidi A, Dwivedi S.
    J Food Sci Technol; 2018 Jul 15; 55(7):2621-2630. PubMed ID: 30042578
    [Abstract] [Full Text] [Related]

  • 17. Physical, textural and sensory characteristics of legume-based gluten-free muffin enriched with waxy rice flour.
    Jeong D, Chung HJ.
    Food Sci Biotechnol; 2019 Feb 15; 28(1):87-97. PubMed ID: 30815298
    [Abstract] [Full Text] [Related]

  • 18. Optimization of corn, rice and buckwheat formulations for gluten-free wafer production.
    Dogan IS, Yildiz O, Meral R.
    Food Sci Technol Int; 2016 Jul 15; 22(5):410-9. PubMed ID: 26446284
    [Abstract] [Full Text] [Related]

  • 19. Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties.
    Gao Y, Liu T, Su C, Li Q, Yu X.
    Food Chem X; 2022 Mar 30; 13():100267. PubMed ID: 35498965
    [Abstract] [Full Text] [Related]

  • 20. Development of gluten-free bread formulations containing whole chia flour with acceptable sensory properties.
    Sandri LTB, Santos FG, Fratelli C, Capriles VD.
    Food Sci Nutr; 2017 Sep 30; 5(5):1021-1028. PubMed ID: 28948020
    [Abstract] [Full Text] [Related]

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