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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

136 related items for PubMed ID: 38370078

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  • 2. Effects of cellulose derivative hydrocolloids on pasting, viscoelastic, and morphological characteristics of rice starch gel.
    Sun J, Zuo XB, Fang S, Xu HN, Chen J, Meng YC, Chen T.
    J Texture Stud; 2017 Jun; 48(3):241-248. PubMed ID: 28573725
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  • 5. Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes.
    Marta H, Febiola C, Cahyana Y, Arifin HR, Fetriyuna F, Sondari D.
    Foods; 2023 May 04; 12(9):. PubMed ID: 37174430
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  • 6. Development of Novel Gluten-Free Sausage Based on Chickpea, Corn Flour, and HPMC.
    Yazdanpanah S, Ansarifard S, Hasani M.
    Int J Food Sci; 2022 May 04; 2022():3616887. PubMed ID: 35685249
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  • 10. Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality.
    Torres-Pérez R, Martínez-García E, Siguero-Tudela MM, García-Segovia P, Martínez-Monzó J, Igual M.
    Foods; 2024 May 28; 13(11):. PubMed ID: 38890919
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  • 11. Optimization of Quality Properties of Gluten-Free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums.
    Encina-Zelada CR, Cadavez V, Teixeira JA, Gonzales-Barron U.
    Foods; 2019 May 10; 8(5):. PubMed ID: 31083333
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  • 13. Improvement of gluten-free bread and cake properties using natural hydrocolloids: A review.
    Salehi F.
    Food Sci Nutr; 2019 Nov 10; 7(11):3391-3402. PubMed ID: 31762992
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  • 15. Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread.
    Adzqia F, Suwonsichon S, Thongngam M.
    Foods; 2023 Nov 13; 12(22):. PubMed ID: 38002171
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  • 19. 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
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  • 20. The effects of protein isolates and hydrocolloids complexes on dough rheology, physicochemical properties and qualities of gluten-free crackers.
    Nammakuna N, Barringer SA, Ratanatriwong P.
    Food Sci Nutr; 2016 Mar 31; 4(2):143-55. PubMed ID: 27004105
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