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.
249 related articles for article (PubMed ID: 30956312)
1. 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]
2. 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]
3. 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]
4. 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]
5. Characterization and bake stability of dry fruit fillings in dehydrated chiku (Manilkara zapota L. P. Royen) incorporated biscuits. Aditi M; Shashirekha MN; Sudha ML J Texture Stud; 2017 Jun; 48(3):231-240. PubMed ID: 28573727 [TBL] [Abstract][Full Text] [Related]
6. Effect of different drying methods and storage conditions on physical, nutritional, bioactive compounds and antioxidant properties of doum ( Kolla MC; Laya A; Bayang JP; Koubala BB Heliyon; 2021 Apr; 7(4):e06678. PubMed ID: 33889782 [TBL] [Abstract][Full Text] [Related]
7. 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]
16. 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]
17. Influence of Chia Seed, Buckwheat and Chestnut Flour Addition on the Overall Quality and Shelf Life of the Gluten-Free Biscuits. Silav-Tuzlu G; Tacer-Caba Z Food Technol Biotechnol; 2021 Dec; 59(4):463-474. PubMed ID: 35136371 [TBL] [Abstract][Full Text] [Related]
18. 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]
19. Nutritional Quality, Antioxidant, Microstructural and Sensory Properties of Spontaneously Fermented Gluten-Free Finger Millet Biscuits. Mudau M; Mashau ME; Ramashia SE Foods; 2022 Apr; 11(9):. PubMed ID: 35563992 [TBL] [Abstract][Full Text] [Related]
20. 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] [Next] [New Search]