143 related articles for article (PubMed ID: 28572965)
1. Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends.
Ohizua ER; Adeola AA; Idowu MA; Sobukola OP; Afolabi TA; Ishola RO; Ayansina SO; Oyekale TO; Falomo A
Food Sci Nutr; 2017 May; 5(3):750-762. PubMed ID: 28572965
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends.
Ocheme OB; Adedeji OE; Chinma CE; Yakubu CM; Ajibo UH
Food Sci Nutr; 2018 Jul; 6(5):1173-1178. PubMed ID: 30065817
[TBL] [Abstract][Full Text] [Related]
4. Quality evaluation of stiff porridges prepared from Irish potato (Solanum tuberosum) and pigeon pea (Cajanus cajan) starch blends.
Abu JO; Enyinnaya CC; James S; Okeleke E
J Food Sci Technol; 2012 Jun; 49(3):349-55. PubMed ID: 23729855
[TBL] [Abstract][Full Text] [Related]
5. Physicochemical Properties of Bread Partially Substituted with Unripe Green Banana (
Thakaeng P; Boonloom T; Rawdkuen S
Molecules; 2021 Apr; 26(7):. PubMed ID: 33916867
[TBL] [Abstract][Full Text] [Related]
6. Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour.
Katunzi-Kilewela A; Rweyemamu LM; Kaale LD; Kibazohi O; Fortunatus RM
Food Sci Technol Int; 2023 Apr; 29(3):217-227. PubMed ID: 34964390
[TBL] [Abstract][Full Text] [Related]
7. Effect of blanching and ripening on functional properties of plantain (Musa aab) flour.
Fagbemi TN
Plant Foods Hum Nutr; 1999; 54(3):261-9. PubMed ID: 10716407
[TBL] [Abstract][Full Text] [Related]
8. Biscuit-making potential of millet/pigeon pea flour blends.
Eneche EH
Plant Foods Hum Nutr; 1999; 54(1):21-7. PubMed ID: 10646626
[TBL] [Abstract][Full Text] [Related]
9. The Compositional and Functional Attributes of Commercial Flours from Tropical Fruits (Breadfruit and Banana).
Huang S; Martinez MM; Bohrer BM
Foods; 2019 Nov; 8(11):. PubMed ID: 31752301
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Effect of gamma irradiation on physicochemical properties of stored pigeon pea (Cajanus cajan) flour.
Bamidele OP; Akanbi CT
Food Sci Nutr; 2013 Sep; 1(5):377-83. PubMed ID: 24804044
[TBL] [Abstract][Full Text] [Related]
12. Physico-functional and nutritional characteristics of germinated pigeon pea (Cajanus cajan) flour as a functional food ingredient.
Atuna RA; Mensah MS; Koomson G; Akabanda F; Dorvlo SY; Amagloh FK
Sci Rep; 2023 Oct; 13(1):16627. PubMed ID: 37789026
[TBL] [Abstract][Full Text] [Related]
13. Exploring the possibilities of some selected flour blends for the development of bakery products: Comparison with some physicochemical and functional properties of wheat flour.
Ugwuona F; Ukom A; Ejinkeonye B; Obeta N; Ojinnaka M
Food Sci Technol Int; 2023 Mar; 29(2):105-114. PubMed ID: 34841937
[TBL] [Abstract][Full Text] [Related]
14. [Possibility of using flour of pigeon pea in products prepared with rice or wheat flour].
Mueses C; de León L; Bressani R
Arch Latinoam Nutr; 1993 Mar; 43(1):41-5. PubMed ID: 8002701
[TBL] [Abstract][Full Text] [Related]
15. Evaluation of the behaviour of unripe banana flour with non-conventional flours in the production of gluten-free bread.
Martínez-Castaño M; Lopera-Idarraga J; Pazmiño-Arteaga J; Gallardo-Cabrera C
Food Sci Technol Int; 2020 Mar; 26(2):160-172. PubMed ID: 31547687
[TBL] [Abstract][Full Text] [Related]
16. Physico-chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours.
Okpala L; Okoli E; Udensi E
Food Sci Nutr; 2013 Jan; 1(1):8-14. PubMed ID: 24804009
[TBL] [Abstract][Full Text] [Related]
17. Nutritional composition of gluten-free flour from blend of fonio (
Babarinde GO; Adeyanju JA; Ogunleye KY; Adegbola GM; Ebun AA; Wadele D
J Food Sci Technol; 2020 Oct; 57(10):3611-3620. PubMed ID: 32903969
[TBL] [Abstract][Full Text] [Related]
18. Production and Characterization of Snacks Utilizing Composite Flour from Unripe Plantain (
Adegunwa MO; Ogungbesan BO; Adekoya OA; Akinloye EE; Idowu OD; Alamu OE
Foods; 2024 Mar; 13(6):. PubMed ID: 38540840
[TBL] [Abstract][Full Text] [Related]
19. Effect of isolation techniques on the characteristics of pigeon pea (
Adenekan MK; Fadimu GJ; Odunmbaku LA; Oke EK
Food Sci Nutr; 2018 Jan; 6(1):146-152. PubMed ID: 29387372
[TBL] [Abstract][Full Text] [Related]
20. Some physical, functional and antinutrients of breakfast cereals from blends of guinea corn, pigeon pea and mango flour using mixture-process design.
Anchang MM; Okafor GI
J Food Sci Technol; 2022 Aug; 59(8):2972-2982. PubMed ID: 35872722
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]