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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

194 related items for PubMed ID: 37026565

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  • 2. Effect of different fibers on dough properties and biscuit quality.
    Blanco Canalis MS, Steffolani ME, León AE, Ribotta PD.
    J Sci Food Agric; 2017 Mar; 97(5):1607-1615. PubMed ID: 27418199
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  • 4. Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour.
    Sulieman AA, Zhu KX, Peng W, Hassan HA, Obadi M, Siddeeg A, Zhou HM.
    Food Chem; 2019 Jan 15; 271():193-203. PubMed ID: 30236667
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  • 6. The Impact of Innovative Plant Sources (Cordia myxa L. Fruit (Assyrian Plum) and Phoenix dactylifera L. Biowaste (Date Pit)) on the Physicochemical, Microstructural, Nutritional, and Sensorial Properties of Gluten-Free Biscuits.
    Saeed SMG, Ali SA, Faheem K, Ali R, Giuffrè AM.
    Foods; 2022 Aug 05; 11(15):. PubMed ID: 35954112
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  • 9. Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven.
    Ozkahraman BC, Sumnu G, Sahin S.
    J Food Sci Technol; 2016 Mar 05; 53(3):1567-75. PubMed ID: 27570282
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  • 10. Effects of Water and Gelatinized Starch on the Viscoelasticity of Pizza Dough and the Texture of Pizza Crust.
    Matsumoto A, Nakai K, Kawai K.
    J Appl Glycosci (1999); 2022 Mar 05; 69(1):1-7. PubMed ID: 35493702
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  • 12. Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMR.
    Serial MR, Blanco Canalis MS, Carpinella M, Valentinuzzi MC, León AE, Ribotta PD, Acosta RH.
    Food Chem; 2016 Feb 01; 192():950-7. PubMed ID: 26304434
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  • 13. Microwave vacuum-dried durian flour and its application in biscuits.
    Bai-Ngew S, Therdthai N, Zhou W.
    Heliyon; 2021 Nov 01; 7(11):e08292. PubMed ID: 34778582
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  • 16. Effect of tiger nut-derived products in gluten-free batter and bread.
    Aguilar N, Albanell E, Miñarro B, Guamis B, Capellas M.
    Food Sci Technol Int; 2015 Jul 01; 21(5):323-31. PubMed ID: 24854294
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  • 20. Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality.
    Erinc H, Mert B, Tekin A.
    J Food Sci Technol; 2018 Oct 01; 55(10):3960-3970. PubMed ID: 30228394
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