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 *

186 related articles for article (PubMed ID: 25473504)

  • 21. 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]  

  • 22. Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits.
    Mahloko LM; Silungwe H; Mashau ME; Kgatla TE
    Heliyon; 2019 Oct; 5(10):e02479. PubMed ID: 31667373
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Formulation and quality evaluation of finger millet (
    Jayawardana SAS; Samarasekera JKRR; Hettiarachchi GHCM; Gooneratne J
    Food Sci Technol Int; 2022 Jul; 28(5):430-439. PubMed ID: 34058893
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Effects of blending ratios and baking temperature on physicochemical properties and sensory acceptability of biscuits prepared from pumpkin, common bean, and wheat composite flour.
    Melese AD; Keyata EO
    Heliyon; 2022 Oct; 8(10):e10848. PubMed ID: 36247146
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Nutritional composition, physical characteristics, and sensory attributes of wheat based biscuits enriched with bullet pear (
    Obeta NA; Azike GC; Asogwa IS
    J Food Sci Technol; 2020 Mar; 57(3):832-839. PubMed ID: 32123403
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Optimization of the Formulation of Rice Biscuits Supplemented with
    Eyenga EF; Mouafo HT; Achu MBL; Mbacham WF; Ndindeng SA
    Int J Food Sci; 2021; 2021():5215367. PubMed ID: 34513986
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Nutritional Composition, In Vitro Starch Digestibility and Antioxidant Activities of Composite Flour Made from Wheat and Mature, Unripe Pawpaw (
    Adeyanju AA; Bamidele OP
    Nutrients; 2022 Nov; 14(22):. PubMed ID: 36432508
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour.
    Sulieman AA; Zhu KX; Peng W; Hassan HA; Obadi M; Siddeeg A; Zhou HM
    Food Chem; 2019 Jan; 271():193-203. PubMed ID: 30236667
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality.
    Erinc H; Mert B; Tekin A
    J Food Sci Technol; 2018 Oct; 55(10):3960-3970. PubMed ID: 30228394
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Influence of bamboo shoot powder fortification on physico-chemical, textural and organoleptic characteristics of biscuits.
    Choudhury M; Badwaik LS; Borah PK; Sit N; Deka SC
    J Food Sci Technol; 2015 Oct; 52(10):6742-8. PubMed ID: 26396424
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effects of packaging and ripeness on plantain flour characteristics during storage.
    Honfo FG; Togbe EC; Dekker M; Akissoe N
    Food Sci Nutr; 2022 Oct; 10(10):3453-3461. PubMed ID: 36249960
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour.
    Adebiyi JA; Obadina AO; Adebo OA; Kayitesi E
    Food Chem; 2017 Oct; 232():210-217. PubMed ID: 28490067
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Studies on the development of high-protein biscuits from composite flours.
    Singh B; Bajaj M; Kaur A; Sharma S; Sidhu JS
    Plant Foods Hum Nutr; 1993 Mar; 43(2):181-9. PubMed ID: 8475004
    [TBL] [Abstract][Full Text] [Related]  

  • 34. 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]  

  • 35. Effect of Partial Substitution of Flour with Mealworm (
    Xie X; Yuan Z; Fu K; An J; Deng L
    Foods; 2022 Jul; 11(14):. PubMed ID: 35885398
    [TBL] [Abstract][Full Text] [Related]  

  • 36. The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production.
    Candal C; Erbas M
    J Food Sci Technol; 2019 Sep; 56(9):4110-4120. PubMed ID: 31477982
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Almond okara as a valuable ingredient in biscuit preparation.
    De Angelis D; Pasqualone A; Squeo G; Summo C
    J Sci Food Agric; 2023 Mar; 103(4):1676-1683. PubMed ID: 36268730
    [TBL] [Abstract][Full Text] [Related]  

  • 38. 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]  

  • 39. 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]  

  • 40. Quality assessment and consumer acceptability of bread from wheat and fermented banana flour.
    Adebayo-Oyetoro AO; Ogundipe OO; Adeeko KN
    Food Sci Nutr; 2016 May; 4(3):364-9. PubMed ID: 27247766
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.