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 *

178 related articles for article (PubMed ID: 26396308)

  • 1. Quality of gingernut type biscuits as affected by varying fat content and partial replacement of honey with molasses.
    Filipčev B; Šimurina O; Bodroža-Solarov M
    J Food Sci Technol; 2014 Nov; 51(11):3163-71. PubMed ID: 26396308
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. Rheological and quality properties of tiger nut containing biscuit dough baked in IR-MW combination oven.
    Çinar AT; Turabi Yolaçaner E; Ateş EG
    J Sci Food Agric; 2023 Aug; 103(11):5342-5352. PubMed ID: 37026565
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. 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]  

  • 7. Effect of ground ginger on dough and biscuit characteristics and acrylamide content.
    Yang H; Li L; Yin Y; Li B; Zhang X; Jiao W; Liang Y
    Food Sci Biotechnol; 2019 Oct; 28(5):1359-1366. PubMed ID: 31695934
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Probiotication in multigrain dough and biscuits with the incorporation of erythritol: Evaluation of techno-functional properties using chemometric approach.
    Misra S; Pandey P; Mishra HN
    Food Sci Technol Int; 2023 Jul; ():10820132231188631. PubMed ID: 37461837
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Developing consumer acceptable biscuits enriched with Psyllium fibre.
    Fradinho P; Nunes MC; Raymundo A
    J Food Sci Technol; 2015 Aug; 52(8):4830-40. PubMed ID: 26243903
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of Shortening Replacement with Extra Virgin Olive Oil on the Physical-Chemical-Sensory Properties of Italian Cantuccini Biscuits.
    Giuffrè AM; Caracciolo M; Capocasale M; Zappia C; Poiana M
    Foods; 2022 Jan; 11(3):. PubMed ID: 35159451
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Effect of microencapsulated fat powders on rheological characteristics of biscuit dough and quality of biscuits.
    Sudha ML; Chetana R; Reddy SY
    J Food Sci Technol; 2014 Dec; 51(12):3984-90. PubMed ID: 25477670
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Chemical, physical, rheological and sensory properties of biscuit fortified with protein hydrolysate from cephalothorax of Pacific white shrimp.
    Sinthusamran S; Benjakul S; Kijroongrojana K; Prodpran T
    J Food Sci Technol; 2019 Mar; 56(3):1145-1154. PubMed ID: 30956294
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. The Use of Upcycled Defatted Sunflower Seed Flour as a Functional Ingredient in Biscuits.
    Grasso S; Omoarukhe E; Wen X; Papoutsis K; Methven L
    Foods; 2019 Aug; 8(8):. PubMed ID: 31374886
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Preparation of Doum fruit (
    Aboshora W; Yu J; Omar KA; Li Y; Hassanin HAM; Navicha WB; Zhang L
    J Food Sci Technol; 2019 Mar; 56(3):1328-1336. PubMed ID: 30956312
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of different fibers on dough properties and biscuit quality.
    Blanco Canalis MS; Steffolani ME; León AE; Ribotta PD
    J Sci Food Agric; 2017 Mar; 97(5):1607-1615. PubMed ID: 27418199
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers.
    Chugh B; Singh G; Kumbhar BK
    Int J Food Sci; 2013; 2013():576153. PubMed ID: 26904603
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.