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Journal Abstract Search

137 related items for PubMed ID: 39200469

  • 1. Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics.
    Ozgolet M, Kasapoglu MZ, Avcı E, Karasu S.
    Foods; 2024 Aug 15; 13(16):. PubMed ID: 39200469
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  • 2. Physical, textural and sensory characteristics of legume-based gluten-free muffin enriched with waxy rice flour.
    Jeong D, Chung HJ.
    Food Sci Biotechnol; 2019 Feb 15; 28(1):87-97. PubMed ID: 30815298
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  • 3. 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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  • 8. Development of hypoimmunogenic muffins: batter rheology, quality characteristics, microstructure and immunochemical validation.
    Ashwini, Umashankar K, Rajiv J, Prabhasankar P.
    J Food Sci Technol; 2016 Jan 15; 53(1):531-40. PubMed ID: 26787972
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  • 14. Effect of Partial Replacement of Wheat Flour by Flour from Extruded Sunflower Seed Kernels on Muffins Quality.
    Tsykhanovska I, Stabnikova O, Riabchykov M, Lazarieva T, Korolyova N.
    Plant Foods Hum Nutr; 2024 Dec 15; 79(4):769-778. PubMed ID: 39222224
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  • 15. Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice.
    Croitoru C, Mureșan C, Turturică M, Stănciuc N, Andronoiu DG, Dumitrașcu L, Barbu V, Enachi Ioniță E, Horincar Parfene G, Râpeanu G.
    Molecules; 2018 Nov 21; 23(11):. PubMed ID: 30469411
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  • 16. Effect of corn silk powder on the baking and quality dynamics of muffins.
    Paick S, Das R, Alam M, Sharma A.
    Food Sci Technol Int; 2024 Jul 21; ():10820132241265947. PubMed ID: 39033423
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  • 17. Sweet corn cob as a functional ingredient in bakery products.
    Lau T, Clayton T, Harbourne N, Rodriguez-Garcia J, Oruna-Concha MJ.
    Food Chem X; 2022 Mar 30; 13():100180. PubMed ID: 34950866
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  • 18. Investigation of the effects of corn flour, Spirulina powder, and buffalo yogurt on the quality characteristics of gluten-free muffins.
    Erem F.
    Food Sci Technol Int; 2024 Apr 26; ():10820132241248486. PubMed ID: 38676328
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  • 20. Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429.
    Chiş MS, Păucean A, Man SM, Mureşan V, Socaci SA, Pop A, Stan L, Rusu B, Muste S.
    Foods; 2020 Mar 20; 9(3):. PubMed ID: 32245079
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