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Journal Abstract Search

138 related items for PubMed ID: 36236001

  • 1. The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks.
    Chemin M, Paurd O, Villaceque L, Riaublanc A, Le-Bail P.
    Polymers (Basel); 2022 Sep 27; 14(19):. PubMed ID: 36236001
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  • 3. 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 27; 140():110007. PubMed ID: 33648239
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  • 4. 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 27; 56(2):683-694. PubMed ID: 30906026
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  • 11. Effect of egg freshness on texture and baking characteristics of batter systems formulated using egg, flour and sugar.
    Xing L, Niu F, Su Y, Yang Y.
    J Sci Food Agric; 2016 Apr 27; 96(6):2047-54. PubMed ID: 26108173
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  • 13. Adhesion of rice flour-based batter to chicken drumsticks evaluated by laser scanning confocal microscopy and texture analysis.
    Mukprasirt A, Herald TJ, Boyle DL, Rausch KD.
    Poult Sci; 2000 Sep 27; 79(9):1356-63. PubMed ID: 11020085
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  • 14. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C, Conte P, Fadda C, Piga A.
    Food Sci Technol Int; 2015 Oct 27; 21(7):523-36. PubMed ID: 25231269
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  • 17. Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake.
    Jongsutjarittam N, Charoenrein S.
    Carbohydr Polym; 2013 Sep 12; 97(2):306-14. PubMed ID: 23911450
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  • 18. Influence of physicochemical properties of rice flour on oil uptake of tempura frying batter.
    Nakamura S, Ohtsubo K.
    Biosci Biotechnol Biochem; 2010 Sep 12; 74(12):2484-9. PubMed ID: 21150105
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