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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

126 related items for PubMed ID: 38370037

  • 1. Valorization of kidney bean (Phaseolus vulgaris L.) pod powder: Multifactorial optimization of gluten-free cake.
    Dadalı C.
    Food Sci Nutr; 2024 Feb; 12(2):997-1005. PubMed ID: 38370037
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  • 8. Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical, nutritional, textural, rheological and sensory properties evaluation.
    Agrahar-Murugkar D, Zaidi A, Dwivedi S.
    J Food Sci Technol; 2018 Jul; 55(7):2621-2630. PubMed ID: 30042578
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  • 10. Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).
    Singh M, Byars JA, Liu SX.
    J Food Sci; 2015 Jun; 80(6):E1229-34. PubMed ID: 25922214
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  • 11. Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties.
    Sung WC, Chiu ET, Sun A, Hsiao HI.
    J Food Sci; 2020 Mar; 85(3):545-555. PubMed ID: 31999371
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  • 12. Multiresponse optimization of physical, chemical, and sensory properties of the gluten-free cake made with whole white quinoa flour.
    Nakilcioğlu E, Ötleş S.
    J Food Sci Technol; 2022 Oct; 59(10):3836-3847. PubMed ID: 36193384
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  • 13. Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties.
    Kırbaş Z, Kumcuoglu S, Tavman S.
    J Food Sci Technol; 2019 Feb; 56(2):914-926. PubMed ID: 30906049
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  • 20. Utilization of quinoa flour (Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties.
    Demir B, Bilgiçli N.
    Food Sci Technol Int; 2021 Apr; 27(3):242-250. PubMed ID: 32781850
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