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Journal Abstract Search

177 related items for PubMed ID: 35407109

  • 21. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
    Liu J, Li Q, Zhai H, Zhang Y, Zeng X, Tang Y, Tashi N, Pan Z.
    J Food Sci; 2020 Oct; 85(10):3141-3149. PubMed ID: 32857867
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  • 23. Utilization of quinoa flour (Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties.
    Demir B, Bilgiçli N.
    Food Sci Technol Int; 2021 Apr; 27(3):242-250. PubMed ID: 32781850
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  • 24. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality.
    Santos FG, Fratelli C, Muniz DG, Capriles VD.
    J Food Sci; 2018 Jan; 83(1):188-197. PubMed ID: 29210449
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  • 25. Wheat starch-containing gluten-free flour products in the treatment of coeliac disease and dermatitis herpetiformis. A long-term follow-up study.
    Kaukinen K, Collin P, Holm K, Rantala I, Vuolteenaho N, Reunala T, Mäki M.
    Scand J Gastroenterol; 1999 Feb; 34(2):163-9. PubMed ID: 10192194
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  • 26. The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten-free pancake.
    Maghsoud M, Heshmati A, Taheri M, Emamifar A, Esfarjani F.
    Food Sci Nutr; 2024 Feb; 12(2):1304-1317. PubMed ID: 38370078
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  • 31. 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; 48(5):370-381. PubMed ID: 28967218
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  • 32. Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours through Mixture Design.
    Dogruer I, Baser F, Gulec S, Tokatli F, Ozen B.
    Foods; 2023 Oct 08; 12(19):. PubMed ID: 37835342
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  • 34. Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality.
    Mancebo CM, Merino C, Martínez MM, Gómez M.
    J Food Sci Technol; 2015 Oct 08; 52(10):6323-33. PubMed ID: 26396377
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  • 35. Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour.
    Demir MK, Kutlu G, Yilmaz MT.
    J Texture Stud; 2017 Apr 08; 48(2):95-102. PubMed ID: 28370110
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  • 36. The Effect of the Addition of Low-Alkaloid Lupine Flour on the Glycemic Index In Vivo and the Physicochemical Properties and Cooking Quality of Durum Wheat Pasta.
    Krawęcka A, Sobota A, Zarzycki P.
    Foods; 2022 Oct 14; 11(20):. PubMed ID: 37430964
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  • 39. Gluten-Free Pasta Enriched with Fish By-Product for Special Dietary Uses: Technological Quality and Sensory Properties.
    Aínsa A, Vega A, Honrado A, Marquina P, Roncales P, Gracia JAB, Morales JBC.
    Foods; 2021 Dec 08; 10(12):. PubMed ID: 34945600
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