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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

125 related items for PubMed ID: 38370044

  • 41. 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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  • 42. Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes.
    Majzoobi M, Vosooghi Poor Z, Mesbahi G, Jamalian J, Farahnaky A.
    J Texture Stud; 2017 Dec; 48(6):616-623. PubMed ID: 28543050
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  • 43. 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
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  • 44. Evaluation of producing gluten-free bread by utilizing amaranth and lipase and protease enzymes.
    Azizi S, Azizi MH.
    J Food Sci Technol; 2023 Aug 24; 60(8):2213-2222. PubMed ID: 37273555
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  • 45. Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties.
    Tomić J, Škrobot D, Popović L, Dapčević-Hadnađev T, Čakarević J, Maravić N, Hadnađev M.
    Food Technol Biotechnol; 2022 Dec 24; 60(4):488-498. PubMed ID: 36816875
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  • 46. Optimization of gluten-free sponge cake fortified with whey protein concentrate using mixture design methodology.
    Ammar I, Gharsallah H, Ben Brahim A, Attia H, Ayadi MA, Hadrich B, Felfoul I.
    Food Chem; 2021 May 01; 343():128457. PubMed ID: 33153810
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  • 47. Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain.
    Liu Y, Li M, Guan E, Liu Y, Bian K, Zhang Y.
    Foods; 2023 Aug 08; 12(16):. PubMed ID: 37627991
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  • 48. Wheat-millet flour cookies: Physical, textural, sensory attributes and antioxidant potential.
    Hussain S, Mohamed AA, Alamri MS, Ibraheem MA, Abdo Qasem AA, Serag El-Din MF, Almaiman SAM.
    Food Sci Technol Int; 2020 Jun 08; 26(4):311-320. PubMed ID: 31818128
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  • 50. The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten-free pancake.
    Maghsoud M, Heshmati A, Taheri M, Emamifar A, Esfarjani F.
    Food Sci Nutr; 2024 Feb 08; 12(2):1304-1317. PubMed ID: 38370078
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  • 55. Partial substitution of wheat flour with soybean and gluten powder: impact on flavor characteristics of Pixian Douban-Meju and its quality.
    Zhao J, Li L, Zhao J, Dong S, Liu G, Wang Y, Xu Z, Lin H, Lu J, Liu P, Xu M.
    J Sci Food Agric; 2024 Jan 15; 104(1):303-314. PubMed ID: 37582691
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  • 57. End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white.
    Alvarez MD, Herranz B, Jiménez MJ, Canet W.
    J Texture Stud; 2017 Dec 15; 48(6):550-561. PubMed ID: 28397246
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