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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

152 related items for PubMed ID: 37893736

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  • 2. Exploitation of Aureobasidium pullulans NRRL Y-2311-1 xylanase in mulberry and rice flours-based gluten-free cookie formulation: Effects on dough properties and cookie characteristics.
    Yegin S, Altinel B, Tuluk K.
    J Food Sci; 2024 May; 89(5):2645-2658. PubMed ID: 38563094
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  • 3. 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 May; 54(1):115-38. PubMed ID: 24188236
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  • 4. Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use.
    Paesani C, Moiraghi M, Sciarini L, Pérez GT.
    J Food Sci Technol; 2021 Apr; 58(4):1462-1469. PubMed ID: 33746274
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  • 5. Relationships of flour solvent retention capacity, secondary structure and rheological properties with the cookie making characteristics of wheat cultivars.
    Kaur A, Singh N, Kaur S, Ahlawat AK, Singh AM.
    Food Chem; 2014 Sep 01; 158():48-55. PubMed ID: 24731313
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  • 7. Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours through Mixture Design.
    Dogruer I, Baser F, Gulec S, Tokatli F, Ozen B.
    Foods; 2023 Oct 08; 12(19):. PubMed ID: 37835342
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  • 8. Incorporation of carrot pomace powder in wheat flour: effect on flour, dough and cookie characteristics.
    Ahmad M, Wani TA, Wani SM, Masoodi FA, Gani A.
    J Food Sci Technol; 2016 Oct 08; 53(10):3715-3724. PubMed ID: 28017986
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  • 9. Flour and starch characteristics of soft wheat cultivars and their effect on cookie quality.
    Moiraghi M, Sciarini LS, Paesani C, León AE, Pérez GT.
    J Food Sci Technol; 2019 Oct 08; 56(10):4474-4481. PubMed ID: 31686679
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  • 10. Development of gluten-free cookie using composite flour from corn and lentil flours: Study by response surface methodology.
    Bursa B, İlyasoğlu H.
    Food Sci Technol Int; 2024 Mar 15; ():10820132241238258. PubMed ID: 38489163
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  • 13. 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 15; 87(2):554-566. PubMed ID: 34997932
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  • 16. Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies.
    Torra M, Belorio M, Ayuso M, Carocho M, Ferreira ICFR, Barros L, Gómez M.
    Foods; 2021 Apr 21; 10(5):. PubMed ID: 33919256
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  • 17. Evaluation of pasting and dough rheological properties of composite flours made from flour varied in gluten strength.
    Katyal M, Kaur A, Singh N.
    J Food Sci Technol; 2019 May 21; 56(5):2700-2711. PubMed ID: 31168152
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  • 19. Comparison of effect of using hard and soft wheat on the high molecular weight-glutenin subunits profile and the quality of produced cookie.
    Sharma S, Katyal M, Singh N, Singh AM, Ahlawat AK.
    J Food Sci Technol; 2022 Jul 21; 59(7):2545-2561. PubMed ID: 35734116
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