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Journal Abstract Search

125 related items for PubMed ID: 38370044

  • 21. Effect of soy protein isolate on physical properties of quinoa dough and gluten-free bread quality characteristics.
    Bian X, Xing TL, Yang Y, Fan J, Ma CM, Liu XF, Wang Y, He YY, Wang LD, Wang B, Zhang N.
    J Sci Food Agric; 2023 Jan 15; 103(1):118-124. PubMed ID: 35811466
    [Abstract] [Full Text] [Related]

  • 22. Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour.
    Segundo C, Giménez A, Lobo M, Iturriaga L, Samman N.
    Food Sci Technol Int; 2020 Mar 15; 26(2):95-104. PubMed ID: 31409127
    [Abstract] [Full Text] [Related]

  • 23. Improvement of gluten-free bread and cake properties using natural hydrocolloids: A review.
    Salehi F.
    Food Sci Nutr; 2019 Nov 15; 7(11):3391-3402. PubMed ID: 31762992
    [Abstract] [Full Text] [Related]

  • 24. 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
    [Abstract] [Full Text] [Related]

  • 25. 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 15; 80(6):E1229-34. PubMed ID: 25922214
    [Abstract] [Full Text] [Related]

  • 26. Comparison of soybean oils, gum, and defatted soy flour extract in stabilizing menhaden oil during heating.
    Yue X, Xu Z, Prinyawiwatkul W, Losso JN, King JM, Godber JS.
    J Food Sci; 2008 Jan 15; 73(1):C19-23. PubMed ID: 18211344
    [Abstract] [Full Text] [Related]

  • 27. Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality.
    Cappa C, Lucisano M, Mariotti M.
    Carbohydr Polym; 2013 Nov 06; 98(2):1657-66. PubMed ID: 24053854
    [Abstract] [Full Text] [Related]

  • 28. Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour.
    Demir MK, Kutlu G, Yilmaz MT.
    J Texture Stud; 2017 Apr 06; 48(2):95-102. PubMed ID: 28370110
    [Abstract] [Full Text] [Related]

  • 29. 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 06; 89(5):2645-2658. PubMed ID: 38563094
    [Abstract] [Full Text] [Related]

  • 30. Novel Gluten-Free Cinnamon Rolls by Substituting Wheat Flour with Resistant Starch, Lupine and Flaxseed Flour.
    Maghaydah S, Alkahlout A, Abughoush M, Al Khalaileh NI, Olaimat AN, Al-Holy MA, Ajo R, Choudhury I, Hayajneh W.
    Foods; 2022 Mar 31; 11(7):. PubMed ID: 35407109
    [Abstract] [Full Text] [Related]

  • 31. Effect of soy protein hydrolysates incorporation on dough rheology, protein characteristic, noodle quality, and their correlations.
    Guo X, Sun X, Zhang Y, Zhu T.
    J Food Sci; 2022 Aug 31; 87(8):3419-3432. PubMed ID: 35788935
    [Abstract] [Full Text] [Related]

  • 32. Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads.
    Sozer N, Melama L, Silbir S, Rizzello CG, Flander L, Poutanen K.
    Foods; 2019 Sep 21; 8(10):. PubMed ID: 31546650
    [Abstract] [Full Text] [Related]

  • 33. Optimization of gluten-free cake formulation enriched with pomegranate seed powder and transglutaminase enzyme.
    Saeidi Z, Nasehi B, Jooyandeh H.
    J Food Sci Technol; 2018 Aug 21; 55(8):3110-3118. PubMed ID: 30065421
    [Abstract] [Full Text] [Related]

  • 34. Response surface optimization of cupcake physicochemical and sensory attributes during storage period: Effect of apricot kernel flour addition.
    Ahmadi F, Aghajani N, Gohari Ardabili A.
    Food Sci Nutr; 2022 Mar 21; 10(3):661-677. PubMed ID: 35311177
    [Abstract] [Full Text] [Related]

  • 35. Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour.
    Sayed-Ahmad B, Talou T, Straumite E, Sabovics M, Kruma Z, Saad Z, Hijazi A, Merah O.
    Foods; 2018 Aug 30; 7(9):. PubMed ID: 30200180
    [Abstract] [Full Text] [Related]

  • 36. Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology.
    Benkadri S, Salvador A, Sanz T, Nasreddine Zidoune M.
    Foods; 2020 Dec 23; 10(1):. PubMed ID: 33374600
    [Abstract] [Full Text] [Related]

  • 37. Optimization of a gluten-free sponge cake formulation based on quinoa, oleaster, and pumpkin flour using mixture design methodology.
    Madadi M, Roshanak S, Shahidi F, Varidi MJ.
    Food Sci Nutr; 2024 Apr 23; 12(4):2973-2984. PubMed ID: 38628209
    [Abstract] [Full Text] [Related]

  • 38. Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour.
    Numfon R.
    Food Sci Technol Int; 2017 Jun 23; 23(4):310-317. PubMed ID: 28118742
    [Abstract] [Full Text] [Related]

  • 39. Gluten-free biscuits based on composite rice-chickpea flour and xanthan gum.
    Benkadri S, Salvador A, Zidoune MN, Sanz T.
    Food Sci Technol Int; 2018 Oct 23; 24(7):607-616. PubMed ID: 29808729
    [Abstract] [Full Text] [Related]

  • 40. Characterization of baru nut (Dipteryx alata Vog) flour and its application in reduced-fat cupcakes.
    de Souza Paglarini C, de Souza Queirós M, Tuyama SS, Moreira ACV, Chang YK, Steel CJ.
    J Food Sci Technol; 2018 Jan 23; 55(1):164-172. PubMed ID: 29358807
    [Abstract] [Full Text] [Related]

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