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 *

141 related articles for article (PubMed ID: 26243934)

  • 1. 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]  

  • 2. Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical, nutritional, textural, rheological and sensory properties evaluation.
    Agrahar-Murugkar D; Zaidi A; Dwivedi S
    J Food Sci Technol; 2018 Jul; 55(7):2621-2630. PubMed ID: 30042578
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Physical and textural properties of biscuits containing jet milled rye and barley flour.
    Drakos A; Andrioti-Petropoulou L; Evageliou V; Mandala I
    J Food Sci Technol; 2019 Jan; 56(1):367-375. PubMed ID: 30728579
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Studies on effect of oat and cheese incorporation on sensory and textural quality of short-dough type biscuit.
    Swapna KS; Rao KJ
    J Food Sci Technol; 2016 Mar; 53(3):1505-14. PubMed ID: 27570275
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Sensory and physicochemical properties of biscuit produced from blends of whole wheat, soy
    Agu HO; Ihionu JC; Mba JC
    Heliyon; 2023 Apr; 9(4):e15318. PubMed ID: 37123941
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Improving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains.
    Paucar-Menacho LM; Simpalo-López WD; Castillo-Martínez WE; Esquivel-Paredes LJ; Martínez-Villaluenga C
    Foods; 2022 May; 11(11):. PubMed ID: 35681283
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of cellulase on dough structure and quality characteristics of tough biscuits enriched with potato whole flour.
    Liu X; Zhu X; Zhu Y; Wang C; Li H; Chen S
    J Food Sci; 2024 Jun; 89(6):3484-3493. PubMed ID: 38685867
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Gluten-free biscuits based on composite rice-chickpea flour and xanthan gum.
    Benkadri S; Salvador A; Zidoune MN; Sanz T
    Food Sci Technol Int; 2018 Oct; 24(7):607-616. PubMed ID: 29808729
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

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

  • 11. Consumer acceptability of acha and malted Bambara groundnut (BGN) biscuits sweetened with date palm.
    Agu HO; Onuoha GO; Elijah OE; Jideani VA
    Heliyon; 2020 Nov; 6(11):e05522. PubMed ID: 33294673
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications.
    Piazza I; Carnevali P; Faccini N; Baronchelli M; Terzi V; Morcia C; Ghizzoni R; Patrone V; Morelli L; Cervini M; Giuberti G
    Foods; 2023 Sep; 12(18):. PubMed ID: 37761126
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and
    Ma Y; Wu D; Guo L; Yao Y; Yao X; Wang Z; Wu K; Cao X; Gao X
    Front Nutr; 2022; 9():846808. PubMed ID: 35495943
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour.
    Roger P; Bertrand BMM; Gaston Z; Nouhman B; Elie F
    Int J Food Sci; 2022; 2022():7274193. PubMed ID: 35720433
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of dried pomegranate (Punica granatum) peel powder (DPPP) on textural, organoleptic and nutritional characteristics of biscuits.
    Srivastava P; Indrani D; Singh RP
    Int J Food Sci Nutr; 2014 Nov; 65(7):827-33. PubMed ID: 25019979
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits.
    Yadav RB; Yadav BS; Dhull N
    J Food Sci Technol; 2012 Apr; 49(2):207-13. PubMed ID: 23572843
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Quality characteristics of biscuits prepared from finger millet seed coat based composite flour.
    Krishnan R; Dharmaraj U; Sai Manohar R; Malleshi NG
    Food Chem; 2011 Nov; 129(2):499-506. PubMed ID: 30634257
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Rational Food Design Targeting Micronutrient Deficiencies in Adolescents: Nutritional, Acoustic-Mechanical and Sensory Properties of Chickpea-Rice Biscuits.
    Talens C; Garcia-Fontanals L; Fabregat P; Ibargüen M
    Foods; 2023 Feb; 12(5):. PubMed ID: 36900468
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.