628 related articles for article (PubMed ID: 12617282)
1. Effect of supplementation on physicochemical, sensory and nutritional characteristics of bread.
Dhingra S; Jood S
Nutr Health; 2002; 16(4):313-29. PubMed ID: 12617282
[TBL] [Abstract][Full Text] [Related]
2. Physico-chemical and nutritional properties of cereal-pulse blends for bread making.
Dhingra S; Jood S
Nutr Health; 2002; 16(3):183-94. PubMed ID: 12418802
[TBL] [Abstract][Full Text] [Related]
3. Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends.
Hooda S; Jood S
Nahrung; 2003 Aug; 47(4):265-8. PubMed ID: 13678267
[TBL] [Abstract][Full Text] [Related]
4. Defatted Soy Flour Supplementation of Wheat Bread ameliorates Blood Chemistry and Oxidative Stress in Wistar rats.
Ebuehi OA; Okafor HK
Nig Q J Hosp Med; 2015; 25(3):156-63. PubMed ID: 27295808
[TBL] [Abstract][Full Text] [Related]
5. Protein profiles and organoleptic properties of bread from wheat flour and full-fat or defatted fermented cocoa bean powder.
Aremu CY; Agiang MA; Ayatse JO
Plant Foods Hum Nutr; 1995 Dec; 48(4):287-95. PubMed ID: 8882367
[TBL] [Abstract][Full Text] [Related]
6. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
Liu J; Li Q; Zhai H; Zhang Y; Zeng X; Tang Y; Tashi N; Pan Z
J Food Sci; 2020 Oct; 85(10):3141-3149. PubMed ID: 32857867
[TBL] [Abstract][Full Text] [Related]
7. Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate.
Erben M; Osella CA
Food Sci Technol Int; 2017 Jul; 23(5):457-468. PubMed ID: 28345354
[TBL] [Abstract][Full Text] [Related]
8. Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products.
Mubarak AE
Nahrung; 2001 Aug; 45(4):241-5. PubMed ID: 11534461
[TBL] [Abstract][Full Text] [Related]
9. Enrichment of Egyptian 'Balady' bread. Part 2. Nutritional values and biological evaluation of enrichment with decorticated cracked broadbeans flour (Vicia faba L.).
Abdel-Kader ZM
Nahrung; 2001 Feb; 45(1):31-4. PubMed ID: 11253637
[TBL] [Abstract][Full Text] [Related]
10. Nutritional evaluation of table bread fortified with defatted soybean and sesame meals.
Serna Saldivar SO; Abril-Dominguez JR; López-Ahumada G; Ortega-Ramírez R
Arch Latinoam Nutr; 1999 Sep; 49(3):260-4. PubMed ID: 10667266
[TBL] [Abstract][Full Text] [Related]
11. Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars.
Liu X; Mu T; Sun H; Zhang M; Chen J; Fauconnier ML
Int J Food Sci Nutr; 2017 Mar; 68(2):167-178. PubMed ID: 27608859
[TBL] [Abstract][Full Text] [Related]
12. [Development of bakery products for greater adult consumption based on wheat and rice flour].
Reyes Aguilar MJ; Palomo Pd; Bressani R
Arch Latinoam Nutr; 2004 Sep; 54(3):314-21. PubMed ID: 15807208
[TBL] [Abstract][Full Text] [Related]
13. Evaluation of composite millet breads for sensory and nutritional qualities and glycemic response.
Chhavi A; Sarita S
Malays J Nutr; 2012 Apr; 18(1):89-101. PubMed ID: 23713233
[TBL] [Abstract][Full Text] [Related]
14. Effect of bambara groundnut flour (Vigna subterranea (L.) Verdc.) supplementation on chemical, physical, nutritional and sensory evaluation of wheat bread.
Abdualrahman MA; Ali AO; Elkhalifa EA; Sulieman AE
Pak J Biol Sci; 2012 Sep; 15(17):845-9. PubMed ID: 24163969
[TBL] [Abstract][Full Text] [Related]
15. Nutritional evaluation of wheat-fenugreek blends for product making.
Hooda S; Jood S
Plant Foods Hum Nutr; 2004; 59(4):149-54. PubMed ID: 15678723
[TBL] [Abstract][Full Text] [Related]
16. Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread.
Raczyk M; Kruszewski B; Michałowska D
Molecules; 2021 Jul; 26(15):. PubMed ID: 34361794
[TBL] [Abstract][Full Text] [Related]
17. Effect of sesame seed proteins supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread.
El-Adawy TA
Plant Foods Hum Nutr; 1995 Dec; 48(4):311-26. PubMed ID: 8882369
[TBL] [Abstract][Full Text] [Related]
18. Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges.
Muoki PN; de Kock HL; Emmambux MN
J Sci Food Agric; 2012 Jun; 92(8):1771-9. PubMed ID: 22246672
[TBL] [Abstract][Full Text] [Related]
19. [Effect of the addition of soy flour and whey protein concentrate on bread quality and mineral dialyzability].
Visentín AN; Drago SR; Osella CA; de la Torre MA; Sánchez HD; González RJ
Arch Latinoam Nutr; 2009 Sep; 59(3):325-31. PubMed ID: 19886519
[TBL] [Abstract][Full Text] [Related]
20. Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics.
Skrabanja V; Kovac B; Golob T; Liljeberg Elmståhl HG; Björck IM; Kreft I
J Agric Food Chem; 2001 Jan; 49(1):497-500. PubMed ID: 11170617
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]