These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
51 related articles for article (PubMed ID: 23729419)
1. Optimization of composite flour biscuits by mixture response surface methodology. Okpala LC; Okoli EC Food Sci Technol Int; 2013 Aug; 19(4):343-50. PubMed ID: 23729419 [TBL] [Abstract][Full Text] [Related]
2. Development of cookies made with cocoyam, fermented sorghum and germinated pigeon pea flour blends using response surface methodology. Okpala LC; Okoli EC J Food Sci Technol; 2014 Oct; 51(10):2671-7. PubMed ID: 25328210 [TBL] [Abstract][Full Text] [Related]
3. Glycemic Response in Diabetic Subjects to Biscuits Produced from Blends of Pigeon Pea and Wheat Flour. Gbenga-Fabusiwa FJ; Oladele EP; Oboh G; Adefegha SA; Fabusiwa OF; Osho PO; Enikuomehin A; Oshodi AA Plant Foods Hum Nutr; 2019 Dec; 74(4):553-559. PubMed ID: 31377978 [TBL] [Abstract][Full Text] [Related]
5. Physico-chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours. Okpala L; Okoli E; Udensi E Food Sci Nutr; 2013 Jan; 1(1):8-14. PubMed ID: 24804009 [TBL] [Abstract][Full Text] [Related]
6. 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]