174 related articles for article (PubMed ID: 30941357)
1. Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour.
El-Sohaimy SA; Shehata MG; Mehany T; Zeitoun MA
Int J Food Sci; 2019; 2019():4686727. PubMed ID: 30941357
[TBL] [Abstract][Full Text] [Related]
2. Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread.
Benali A; En-Nahli Y; Noutfia Y; Elbaouchi A; Kabbour MR; Gaboun F; El Maadoudi EH; Benbrahim N; Taghouti M; Ouhssine M; Kumar S
Foods; 2021 Aug; 10(8):. PubMed ID: 34441620
[TBL] [Abstract][Full Text] [Related]
3. Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread.
Nasir S; Allai FM; Gani M; Ganaie S; Gul K; Jabeen A; Majeed D
Int J Food Sci; 2020; 2020():8874872. PubMed ID: 33354562
[TBL] [Abstract][Full Text] [Related]
4. Effect of soy protein isolate on physical properties of quinoa dough and gluten-free bread quality characteristics.
Bian X; Xing TL; Yang Y; Fan J; Ma CM; Liu XF; Wang Y; He YY; Wang LD; Wang B; Zhang N
J Sci Food Agric; 2023 Jan; 103(1):118-124. PubMed ID: 35811466
[TBL] [Abstract][Full Text] [Related]
5. Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses.
Coţovanu I; Mironeasa C; Mironeasa S
Plants (Basel); 2023 Feb; 12(4):. PubMed ID: 36840046
[TBL] [Abstract][Full Text] [Related]
6. Effect of partial substitution of wheat flour by quinoa (
Gutierrez-Castillo C; Alcázar-Alay S; Vidaurre-Ruiz J; Correa MJ; Cabezas DM; Repo-Carrasco-Valencia R; Encina-Zelada CR
Food Sci Technol Int; 2023 Sep; 29(6):619-630. PubMed ID: 35673705
[TBL] [Abstract][Full Text] [Related]
7. Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential.
Aboshora W; Lianfu Z; Dahir M; Qingran M; Musa A; Gasmalla MA; Omar KA
J Food Sci Technol; 2016 Jan; 53(1):591-600. PubMed ID: 26787978
[TBL] [Abstract][Full Text] [Related]
8. Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production.
Coţovanu I; Ungureanu-Iuga M; Mironeasa S
Plants (Basel); 2021 Oct; 10(10):. PubMed ID: 34685960
[TBL] [Abstract][Full Text] [Related]
9. The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality.
Atudorei D; Atudorei O; Codină GG
Plants (Basel); 2022 Apr; 11(9):. PubMed ID: 35567225
[TBL] [Abstract][Full Text] [Related]
10. Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread.
Encina-Zelada CR; Cadavez V; Monteiro F; Teixeira JA; Gonzales-Barron U
Food Res Int; 2018 Sep; 111():544-555. PubMed ID: 30007717
[TBL] [Abstract][Full Text] [Related]
11. Effect of bambara groundnut flour (Vigna subterranea (L.) Verdc.) supplementation on chemical, physical, nutritional and sensory evaluation of wheat bread.
Abdualrahman MA; Ali AO; Elkhalifa EA; Sulieman AE
Pak J Biol Sci; 2012 Sep; 15(17):845-9. PubMed ID: 24163969
[TBL] [Abstract][Full Text] [Related]
12. Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour.
Atudorei D; Atudorei O; Codină GG
Foods; 2021 Jul; 10(7):. PubMed ID: 34359411
[TBL] [Abstract][Full Text] [Related]
13. Quinoa flour in baked products.
Lorenz K; Coulter L
Plant Foods Hum Nutr; 1991 Jul; 41(3):213-23. PubMed ID: 1924185
[TBL] [Abstract][Full Text] [Related]
14. Effect of brown rice flour fortification on the quality of wheat-based dough and flat bread.
Khoshgozaran-Abras S; Azizi MH; Bagheripoor-Fallah N; Khodamoradi A
J Food Sci Technol; 2014 Oct; 51(10):2821-6. PubMed ID: 25328232
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Effects of the Incorporation of Male Honey Bees on Dough Properties and on Wheat Flour Bread's Quality Characteristics.
Marinopoulou A; Kagioglou G; Vacharakis N; Raphaelides S; Papageorgiou M
Foods; 2023 Dec; 12(24):. PubMed ID: 38137215
[TBL] [Abstract][Full Text] [Related]
17. The effect of Quinoa flour and enzymes on the quality of gluten-free bread.
Azizi S; Azizi MH; Moogouei R; Rajaei P
Food Sci Nutr; 2020 May; 8(5):2373-2382. PubMed ID: 32405394
[TBL] [Abstract][Full Text] [Related]
18. Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread.
Di Renzo T; Trivisonno MC; Nazzaro S; Reale A; Messia MC
Foods; 2024 Apr; 13(9):. PubMed ID: 38731756
[TBL] [Abstract][Full Text] [Related]
19. Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread.
Xu X; Luo Z; Yang Q; Xiao Z; Lu X
Food Chem; 2019 Oct; 294():87-95. PubMed ID: 31126509
[TBL] [Abstract][Full Text] [Related]
20. The effects of quinoa and okra incorporation on the quality of diet cake.
Shobeiri M; Elhami Rad AH; Sheikholeslami Z; Zenozian MS; Saeedi Asl MR
Food Sci Technol Int; 2023 Jun; 29(4):417-427. PubMed ID: 36706792
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]