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 *

240 related articles for article (PubMed ID: 26405522)

  • 1. Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom.
    Farzana T; Mohajan S
    Food Sci Nutr; 2015 Sep; 3(5):363-9. PubMed ID: 26405522
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom-moringa-supplemented healthy soup.
    Mohajan S; Orchy TN; Farzana T
    Food Sci Nutr; 2018 May; 6(3):549-556. PubMed ID: 29876105
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Quality Evaluation of Biscuits Supplemented with Alfalfa Seed Flour.
    Ullah F; Ahmad S; Wahab S; Zeb A; Khan Khattak M; Khan S; Kang M
    Foods; 2016 Oct; 5(4):. PubMed ID: 28231168
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 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. Development of high-protein biscuits by the enrichment with mopane worm (
    Mashau ME; Ramalisa T; Ramashia SE; Mshayisa VV
    Food Sci Technol Int; 2024 Sep; ():10820132241283322. PubMed ID: 39308452
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Chemical Characteristic and Sensory Evaluation of Biscuit Prepared from Wheat and Aleppo Pine Seeds Flour.
    Saadoudi M; Lekbir A; Aidat O; Zidani S; Ferhat R; Kucher DE; Shiyapov TI; Rebouh NY
    Foods; 2024 Aug; 13(15):. PubMed ID: 39123619
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. 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]  

  • 10. Formulation and nutritional evaluation of a healthy vegetable soup powder supplemented with soy flour, mushroom, and moringa leaf.
    Farzana T; Mohajan S; Saha T; Hossain MN; Haque MZ
    Food Sci Nutr; 2017 Jul; 5(4):911-920. PubMed ID: 28748080
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Chemical and microbial evaluation of biscuits made from wheat flour substituted with wheat sprouts.
    Đurović V; Radovanović M; Mandić L; Knežević D; Zornić V; Đukić D
    Food Sci Technol Int; 2021 Mar; 27(2):172-183. PubMed ID: 32698627
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. 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]  

  • 14. Rat bioassay of the protein nutritional quality of soy-fortified sorghum biscuits for supplementary feeding of school-age children.
    Serrem CA; de Kock HL; Oelofse A; Taylor JR
    J Sci Food Agric; 2011 Aug; 91(10):1814-21. PubMed ID: 21448861
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Chemical, physical and sensory characteristics of biscuits enriched with jujube (
    Masmoudi M; Yaich H; Borchani M; Mbarki R; Attia H
    J Food Sci Technol; 2021 Apr; 58(4):1411-1419. PubMed ID: 33746269
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Wheat flour confectionery products as a source of inorganic nutrients: iron and manganese contents in hard biscuits.
    Sebecić B; Dragojević IV; Horvatić M
    Nahrung; 2002 Jun; 46(3):200-3. PubMed ID: 12108222
    [TBL] [Abstract][Full Text] [Related]  

  • 18. In vitro bioavailability of iron and sensory qualities of iron-fortified wheat biscuits.
    Govindaraj T; KrishnaRau L; Prakash J
    Food Nutr Bull; 2007 Sep; 28(3):299-306. PubMed ID: 17974363
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free bread.
    Taghdir M; Mazloomi SM; Honar N; Sepandi M; Ashourpour M; Salehi M
    Food Sci Nutr; 2017 May; 5(3):439-445. PubMed ID: 28572928
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Development of Fermented Sweet Potato Flour (
    Mouafo HT; Yadang G; Sibozo GO; Dibacto REK; Kenfack LBM
    Int J Food Sci; 2022; 2022():8033978. PubMed ID: 36337165
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.