Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cake.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.07.181
Abstract: The functionality of wheat flour lipids in sponge cakes prepared from flour, sugar, eggs and leavening agents only was investigated by altering their location or content in flour. Hexane (hex) or the more polar hexane:isopropanol… read more here.
Keywords: negatively impact; sponge; wheat triticum; sponge cake ... See more keywords
TP53 Mutations Negatively Impact Survival of Acute Myeloid Leukemia Patients Treated with Standard Doses of Azacitidine
Sign Up to like & getrecommendations! Published in 2018 at "Blood"
DOI: 10.1182/blood-2018-99-117219
Abstract: Validated therapies for older pts with AML could rely on intensive or low-intensity strategies. Patient selection for these options remains controversial. There is currently no validated biomarker which can been used to guide therapeutic decision.… read more here.
Keywords: negatively impact; response; aml; tp53 mutations ... See more keywords