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Journal Abstract Search

162 related items for PubMed ID: 38002119

  • 1. Influence of Hazelnut and Walnut Oil Cakes Powder on Thermal and Rheological Properties of Wheat Flour.
    Pycia K, Juszczak L.
    Foods; 2023 Nov 08; 12(22):. PubMed ID: 38002119
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  • 3. The Influence of the Addition of Nuts on the Thermal and Rheological Properties of Wheat Flour.
    Pycia K, Juszczak L.
    Molecules; 2021 Jun 29; 26(13):. PubMed ID: 34209649
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  • 4. Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour.
    Pycia K, Kaszuba J, Posadzka Z, Juszczak L.
    Polymers (Basel); 2023 Apr 13; 15(8):. PubMed ID: 37112017
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  • 6. Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties.
    Gałkowska D, Witczak T, Witczak M.
    Molecules; 2021 Nov 21; 26(22):. PubMed ID: 34834126
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  • 7. Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter.
    Srivastava Y, Semwal AD.
    J Food Sci Technol; 2015 Dec 21; 52(12):8122-30. PubMed ID: 26604385
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  • 8. The influence of thermal processing on emulsion properties of defatted hazelnut flour.
    Turan D, Altay F, Capanoğlu Güven E.
    Food Chem; 2015 Jan 15; 167():100-6. PubMed ID: 25148965
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  • 11. Influence of roasted flaxseed marc flour on rheological, structural, fermentation, water distribution, and migration properties of wheat dough.
    Jiang X, Wang X, Zhou S.
    J Food Sci; 2023 Dec 15; 88(12):4840-4852. PubMed ID: 37876320
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  • 14. Rheological and sensory properties of chickpea and quinoa pastes and gels for plant-based product development.
    Viadel A, Laguna L, Tárrega A.
    J Texture Stud; 2024 Aug 15; 55(4):e12858. PubMed ID: 39138119
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  • 19. 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 15; 56(2):683-694. PubMed ID: 30906026
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