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PUBMED FOR HANDHELDS

Journal Abstract Search


201 related items for PubMed ID: 35753031

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  • 2. Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality.
    Gutierrez-Castillo C, Alcázar-Alay S, Vidaurre-Ruiz J, Correa MJ, Cabezas DM, Repo-Carrasco-Valencia R, Encina-Zelada CR.
    Food Sci Technol Int; 2023 Sep; 29(6):619-630. PubMed ID: 35673705
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  • 4. IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free Muffins.
    Bas-Bellver C, Barrera C, Betoret N, Seguí L, Harasym J.
    Foods; 2024 Apr 24; 13(9):. PubMed ID: 38731683
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  • 7. Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum.
    Singh JP, Kaur A, Singh N.
    J Food Sci Technol; 2016 Feb 24; 53(2):1269-78. PubMed ID: 27162407
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  • 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 24; 77(6):C684-9. PubMed ID: 22671523
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  • 11. Normal rice flours perform better in gluten-free bread than glutinous rice flours.
    Gui Y, Chen G, Tian W, Yang S, Chen J, Wang F, Li Y.
    J Food Sci; 2022 Feb 24; 87(2):554-566. PubMed ID: 34997932
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  • 13. 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 24; 28(1):87-97. PubMed ID: 30815298
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  • 16. 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
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  • 17. Functional and physicochemical properties of flours and starches from different tuber crops.
    Wang H, Yang Q, Gao L, Gong X, Qu Y, Feng B.
    Int J Biol Macromol; 2020 Apr 01; 148():324-332. PubMed ID: 31954784
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