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Journal Abstract Search

128 related items for PubMed ID: 35615760

  • 1. Kinetics of moisture loss applied to the baking of snacks with pregelatinized cassava starch.
    Cazzaniga A, Brousse MM, Linares AR.
    J Food Sci; 2022 Jun; 87(6):2651-2662. PubMed ID: 35615760
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  • 3. Effect of the incorporation of pregelatinized cassava starch on the physicochemical, textural, and acoustic characteristics of baked snacks.
    Cazzaniga A, Brousse MM, Linares AR.
    J Food Sci; 2023 Sep; 88(9):3849-3858. PubMed ID: 37548654
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  • 9. Production of high fructose syrup from cassava and sweet potato flours and their blends with cereal flours.
    Johnson R, Moorthy SN, Padmaja G.
    Food Sci Technol Int; 2010 Jun; 16(3):251-8. PubMed ID: 21339141
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  • 10. The effects of gluten protein substation on chemical structure, crystallinity, and Ca in vitro digestibility of wheat-cassava snacks.
    Nawaz A, Taher Alhilali AH, Li E, Khalifa I, Irshad S, Walayat N, Chen L, Wang PK, Yuan Tan Z.
    Food Chem; 2021 Mar 01; 339():127875. PubMed ID: 32866701
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  • 11. Nutritional Value, Antioxidant Activity, Sensory Properties, and Glycemic Index of Cookies with the Addition of Cassava (Manihot utilissima) Leaf Flour.
    Saragih B, Kristina F, Pradita, Candra KP, Emmawati A.
    J Nutr Sci Vitaminol (Tokyo); 2020 Mar 01; 66(Supplement):S162-S166. PubMed ID: 33612587
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  • 13. Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking.
    Grassi de Alcântara R, Aparecida de Carvalho R, Maria Vanin F.
    Food Chem; 2020 Oct 01; 326():126972. PubMed ID: 32422510
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  • 14. Chemical and Thermal Treatment for Drying Cassava Tubers: Optimization, Microstructure, and Dehydration Kinetics.
    Nainggolan EA, Banout J, Urbanova K.
    Life (Basel); 2023 Dec 16; 13(12):. PubMed ID: 38137956
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  • 19. Use of indigenous technology for the production of high quality cassava flour with similar food qualities as wheat flour.
    Eleazu OC, Eleazu KC, Kolawole S.
    Acta Sci Pol Technol Aliment; 2014 Dec 16; 13(3):249-56. PubMed ID: 24887940
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  • 20. Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveography.
    Kweon M, Slade L, Levine H, Gannon D.
    Crit Rev Food Sci Nutr; 2014 Dec 16; 54(1):115-38. PubMed ID: 24188236
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