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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

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]  

  • 4. Biscuit-making potential of millet/pigeon pea flour blends.
    Eneche EH
    Plant Foods Hum Nutr; 1999; 54(1):21-7. PubMed ID: 10646626
    [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]  

  • 7. Nutritional profiling, fiber content and
    Mesias M; Morales FJ; Caleja C; Pires TCSP; Calhelha RC; Barros L; Pereira E
    Food Funct; 2024 Apr; 15(8):4051-4064. PubMed ID: 38535983
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut.
    Dada MA; Bello FA; Omobulejo FO; Olukunle FE
    Heliyon; 2023 Nov; 9(11):e22477. PubMed ID: 38034758
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Development of sorghum-based shortbread biscuits from "muskwari" flour.
    Djoulde Darman R; Sidoine MB; Lendzemo VW
    Food Sci Nutr; 2020 Jul; 8(7):3181-3189. PubMed ID: 32724583
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of inulin on textural and sensory characteristics of sorghum based high fibre biscuits using response surface methodology.
    Banerjee C; Singh R; Jha A; Mitra J
    J Food Sci Technol; 2014 Oct; 51(10):2762-8. PubMed ID: 25328223
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato.
    Adeola AA; Ohizua ER
    Food Sci Nutr; 2018 May; 6(3):532-540. PubMed ID: 29876103
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Macrotermes
    Vanqa N; Mshayisa VV; Basitere M
    Heliyon; 2024 Jun; 10(12):e32702. PubMed ID: 38975077
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits.
    Chandra S; Singh S; Kumari D
    J Food Sci Technol; 2015 Jun; 52(6):3681-8. PubMed ID: 26028751
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Nutritional, Texture, and Sensory Properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal.
    Bakare AH; Adeola AA; Otesile I; Obadina AO; Afolabi WA; Adegunwa MO; Akerele RA; Bamgbose OO; Alamu EO
    Food Sci Nutr; 2020 Nov; 8(11):6226-6246. PubMed ID: 33282273
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Nutritional composition of gluten-free flour from blend of fonio (
    Babarinde GO; Adeyanju JA; Ogunleye KY; Adegbola GM; Ebun AA; Wadele D
    J Food Sci Technol; 2020 Oct; 57(10):3611-3620. PubMed ID: 32903969
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits.
    Hussain A; Laaraj S; Kausar T; Tikent A; Azzouzi H; Kauser S; An QU; Iqbal A; Akram S; Nisar R; Najam A; Fatima H; Yaqub S; Elfazazi K
    Int J Food Sci; 2023; 2023():6654250. PubMed ID: 38025391
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of fortifying sorghum and wheat with Longhorn grasshopper (
    Ronoh AK; Serrem CA; Tumwebaze SB; Were GM
    Food Sci Nutr; 2024 May; 12(5):3492-3507. PubMed ID: 38726424
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Physicochemical and sensory evaluation of biscuits enriched with chicory fiber.
    Ivanišová E; Drevková B; Tokár M; Terentjeva M; Krajčovič T; Kačániová M
    Food Sci Technol Int; 2020 Jan; 26(1):38-43. PubMed ID: 31399017
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients.
    Agrahar-Murugkar D; Gulati P; Kotwaliwale N; Gupta C
    J Food Sci Technol; 2015 Aug; 52(8):5129-37. PubMed ID: 26243934
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Development of value-added nutritious crackers with high antidiabetic properties from blends of
    Olagunju AI; Omoba OS; Enujiugha VN; Aluko RE
    Food Sci Nutr; 2018 Oct; 6(7):1791-1802. PubMed ID: 30349668
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 3.