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Journal Abstract Search

125 related items for PubMed ID: 7462516

  • 1. Relationship between durum wheat protein properties and pasta dough rheology and spaghetti cooking quality.
    Dexter JE, Matsuo RR.
    J Agric Food Chem; 1980; 28(5):899-902. PubMed ID: 7462516
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  • 2. Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti.
    Padalino L, Mastromatteo M, Lecce L, Spinelli S, Contò F, Del Nobile MA.
    J Sci Food Agric; 2014 Aug; 94(11):2196-204. PubMed ID: 24338346
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  • 3. Effect of microbial transglutaminase on spaghetti quality.
    Aalami M, Leelavathi K.
    J Food Sci; 2008 Jun; 73(5):C306-12. PubMed ID: 18576974
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  • 6. Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta.
    Padalino L, Del Nobile MA, la Gatta B, Rutigliano M, Di Luccia A, Conte A.
    Food Chem; 2019 Jun 15; 283():454-461. PubMed ID: 30722897
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  • 9. Selenium-enriched durum wheat improves the nutritional profile of pasta without altering its organoleptic properties.
    De Vita P, Platani C, Fragasso M, Ficco DBM, Colecchia SA, Del Nobile MA, Padalino L, Di Gennaro S, Petrozza A.
    Food Chem; 2017 Jan 01; 214():374-382. PubMed ID: 27507488
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  • 11. Effects of lysine on dough and protein quality of whole wheat meal chapatis and leavened bread.
    Tara KA, Usha MS, Bains GS.
    J Agric Food Chem; 1972 Jan 01; 20(1):116-8. PubMed ID: 5062145
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  • 12. [Characterization and spinning of alkaline solutions of wheat protein and casein].
    Schmandke H, Paul D, Schmidt G, Gensrich HJ, Luther H, Maune R, Bartsch D.
    Nahrung; 1976 Jan 01; 20(7):735-42. PubMed ID: 8723
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  • 15. Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking properties.
    Katyal M, Singh N, Virdi AS, Kaur A, Chopra N, Ahlawat AK, Singh AM.
    Food Res Int; 2017 Oct 01; 100(Pt 2):306-317. PubMed ID: 28888455
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  • 16. An application of linear regression technique for predicting bulgur yield and quality of wheat cultivars.
    Ozboy O, Köksel H.
    Nahrung; 2002 Feb 01; 46(1):21-4. PubMed ID: 11890049
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  • 19. Diversity in quality traits amongst Indian wheat varieties II: Paste, dough and muffin making properties.
    Singh N, Kaur A, Katyal M, Bhinder S, Ahlawat AK, Singh AM.
    Food Chem; 2016 Apr 15; 197(Pt A):316-24. PubMed ID: 26616955
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  • 20. Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles.
    Gulia N, Khatkar BS.
    Food Sci Technol Int; 2014 Apr 15; 20(3):171-82. PubMed ID: 23744117
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