131 related articles for article (PubMed ID: 25328200)
1. Non-wheat pasta based on pearl millet flour containing barley and whey protein concentrate.
Yadav DN; Balasubramanian S; Kaur J; Anand T; Singh AK
J Food Sci Technol; 2014 Oct; 51(10):2592-9. PubMed ID: 25328200
[TBL] [Abstract][Full Text] [Related]
2. Optimization of weaning mix based on malted and extruded pearl millet and barley.
Balasubramanian S; Kaur J; Singh D
J Food Sci Technol; 2014 Apr; 51(4):682-90. PubMed ID: 24741161
[TBL] [Abstract][Full Text] [Related]
3. Optimization of barley flour and inulin addition for pasta formulation using mixture design approach.
Zarroug Y; Djebali K; Sfayhi D; Khemakhem M; Boulares M; El Felah M; Mnasser H; Kharrat M
J Food Sci; 2022 Jan; 87(1):68-79. PubMed ID: 34940975
[TBL] [Abstract][Full Text] [Related]
4. Optimization of Rabadi-like fermented milk beverage using pearl millet.
Modha H; Pal D
J Food Sci Technol; 2011 Apr; 48(2):190-6. PubMed ID: 23572733
[TBL] [Abstract][Full Text] [Related]
5. Analysis of ingredient functionality and formulation optimization of pasta supplemented with peanut flour.
Howard BM; Hung YC; McWatters K
J Food Sci; 2011; 76(1):E40-7. PubMed ID: 21535674
[TBL] [Abstract][Full Text] [Related]
6. Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta.
Kim S; Lee JW; Heo Y; Moon B
J Food Sci; 2016 Apr; 81(4):C835-40. PubMed ID: 26919287
[TBL] [Abstract][Full Text] [Related]
7. Optimization of the functional characteristics, pasting and rheological properties of pearl millet-based composite flour.
Awolu OO
Heliyon; 2017 Feb; 3(2):e00240. PubMed ID: 28203644
[TBL] [Abstract][Full Text] [Related]
8. Pearl millet based pasta: optimization of extrusion process through response surface methodology.
Jalgaonkar K; Jha SK; Mahawar MK; Yadav DN
J Food Sci Technol; 2019 Mar; 56(3):1134-1144. PubMed ID: 30956293
[TBL] [Abstract][Full Text] [Related]
9. Dragon fruit peel extract microcapsule incorporated pearl millet and dragon fruit pulp powder based functional pasta: formulation, characterization, and release kinetics study.
Raj GVSB; Dash KK
Food Sci Biotechnol; 2023 May; 32(6):779-792. PubMed ID: 37041809
[TBL] [Abstract][Full Text] [Related]
10. Process optimization for manufacture of pearl millet-based dairy dessert by using response surface methodology (RSM).
Jha A; Tripathi AD; Alam T; Yadav R
J Food Sci Technol; 2013 Apr; 50(2):367-73. PubMed ID: 24425929
[TBL] [Abstract][Full Text] [Related]
11. Studies on formulation of whey protein enriched concentrated tomato juice beverage.
Rajoria A; Chauhan AK; Kumar J
J Food Sci Technol; 2015 Feb; 52(2):885-93. PubMed ID: 25694697
[TBL] [Abstract][Full Text] [Related]
12. Development and shelf-life evaluation of pearl millet based upma dry mix.
Balasubramanian S; Yadav DN; Kaur J; Anand T
J Food Sci Technol; 2014 Jun; 51(6):1110-7. PubMed ID: 24876643
[TBL] [Abstract][Full Text] [Related]
13. Pearl millet protein bar: nutritional, organoleptic, textural characterization, and in-vitro protein and starch digestibility.
Samuel KS; Peerkhan N
J Food Sci Technol; 2020 Sep; 57(9):3467-3473. PubMed ID: 32728293
[TBL] [Abstract][Full Text] [Related]
14. Development and Evaluation of Calcium-Fortified Multi-Millet Biscuits: A Nutritious Alternative to Refined Wheat Flour.
Manchanda M; Rawat D; Chandra A; Saini RK
Foods; 2024 May; 13(11):. PubMed ID: 38890924
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Quality evaluation of nutri-premix prepared by using millets and seeds of fruits and vegetables.
Garg M; Ali M; Batra V; Sadhu SD; Sharma S; Basak S; Sablania V
J Food Sci Technol; 2023 Nov; 60(11):2782-2791. PubMed ID: 37711568
[TBL] [Abstract][Full Text] [Related]
17. [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]
18. Optimization of food materials for development of nutritious pasta utilizing groundnut meal and beetroot.
Mridula D; Gupta RK; Bhadwal S; Khaira H; Tyagi SK
J Food Sci Technol; 2016 Apr; 53(4):1834-44. PubMed ID: 27413210
[TBL] [Abstract][Full Text] [Related]
19. Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta.
Palavecino PM; Bustos MC; Heinzmann Alabí MB; Nicolazzi MS; Penci MC; Ribotta PD
J Food Sci; 2017 Sep; 82(9):2085-2093. PubMed ID: 28796286
[TBL] [Abstract][Full Text] [Related]
20. Polymeric protein formation during pasta-making with barley and semolina mixtures, and prediction of its effect on cooking behaviour and acceptability.
Lamacchia C; Baiano A; Lamparelli S; Terracone C; Trani A; Di Luccia A
Food Chem; 2011 Nov; 129(2):319-328. PubMed ID: 30634233
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]