These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

140 related items for PubMed ID: 37689858

  • 1. Sustainable production of naturally colored extruded breakfast cereals from blends of broken rice and vegetable flours.
    Guilherme Sebastião V, Batista D, Rebellato AP, Alves Macedo J, Steel CJ.
    Food Res Int; 2023 Oct; 172():113078. PubMed ID: 37689858
    [Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3. Production of innovative gluten-free breakfast cereals based on red and black rice by extrusion processing technology.
    Meza SLR, Sinnecker P, Schmiele M, Massaretto IL, Chang YK, Marquez UML.
    J Food Sci Technol; 2019 Nov; 56(11):4855-4866. PubMed ID: 31741510
    [Abstract] [Full Text] [Related]

  • 4. Modification of nutritional properties of whole rice flours (Oryza sativa L.) by soaking, germination, and extrusion.
    Albarracín M, Dyner L, Giacomino MS, Weisstaub A, Zuleta A, Drago SR.
    J Food Biochem; 2019 Jul; 43(7):e12854. PubMed ID: 31353715
    [Abstract] [Full Text] [Related]

  • 5. Use of agricultural by-products in extruded gluten-free breakfast cereals.
    Alonso Dos Santos P, Caliari M, Soares Soares Júnior M, Soares Silva K, Fleury Viana L, Gonçalves Caixeta Garcia L, Siqueira de Lima M.
    Food Chem; 2019 Nov 01; 297():124956. PubMed ID: 31253306
    [Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. Evaluation of the Physical, Chemical, Technological, and Sensorial Properties of Extrudates and Cookies from Composite Sorghum and Cowpea Flours.
    Mba JC, Paes LT, Viana LM, Ferreira AJC, Queiroz VAV, Martino HSD, Azevedo L, de Carvalho CWP, Felisberto MHF, de Barros FAR.
    Foods; 2023 Aug 30; 12(17):. PubMed ID: 37685193
    [Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19. The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review.
    Garrido-Galand S, Asensio-Grau A, Calvo-Lerma J, Heredia A, Andrés A.
    Food Res Int; 2021 Jul 30; 145():110398. PubMed ID: 34112401
    [Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 7.