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 *

207 related articles for article (PubMed ID: 33294673)

  • 1. Consumer acceptability of acha and malted Bambara groundnut (BGN) biscuits sweetened with date palm.
    Agu HO; Onuoha GO; Elijah OE; Jideani VA
    Heliyon; 2020 Nov; 6(11):e05522. PubMed ID: 33294673
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Physico-chemical, sensory, and microbiological assessments of wheat-based biscuit improved with beniseed and unripe plantain.
    Agu HO; Okoli NA
    Food Sci Nutr; 2014 Sep; 2(5):464-9. PubMed ID: 25473504
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Physicochemical properties,
    Chinma CE; Ibrahim PA; Adedeji OE; Ezeocha VC; Ohuoba EU; Kolo SI; Abdulrahman R; Ogochukwu Anumba NL; Adebo JA; Adebo OA
    Heliyon; 2022 Oct; 8(10):e10849. PubMed ID: 36247135
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Effect of partial mutton meat substitution with Bambara groundnut (
    Ramatsetse KE; Ramashia SE; Mashau ME
    Food Sci Nutr; 2024 Jun; 12(6):4019-4037. PubMed ID: 38873485
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of Whole and Malted Quinoa Flour Addition on Gluten-Free Muffins Quality.
    Miranda-Villa PP; Mufari JR; Bergesse AE; Calandri EL
    J Food Sci; 2019 Jan; 84(1):147-153. PubMed ID: 30569476
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times.
    Adetokunboh AH; Obilana AO; Jideani VA
    Foods; 2022 Mar; 11(6):. PubMed ID: 35327205
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. 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]  

  • 11. 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]  

  • 12. 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]  

  • 13. Physicochemical, amino acid profile and sensory qualities of biscuit produced from a blend of wheat and velvet bean (
    Ezegbe CC; Onyeka JU; Nkhata SG
    Heliyon; 2023 Apr; 9(4):e15045. PubMed ID: 37082635
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Quality characteristics of biscuits prepared from finger millet seed coat based composite flour.
    Krishnan R; Dharmaraj U; Sai Manohar R; Malleshi NG
    Food Chem; 2011 Nov; 129(2):499-506. PubMed ID: 30634257
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Nutritional composition and acceptability of biscuits fortified with palm weevil larvae (
    Ayensu J; Lutterodt H; Annan RA; Edusei A; Loh SP
    Food Sci Nutr; 2019 May; 7(5):1807-1815. PubMed ID: 31139394
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. 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]  

  • 18. Nutritional quality and sensory acceptability of complementary food blended from maize (
    Fikiru O; Bultosa G; Fikreyesus Forsido S; Temesgen M
    Food Sci Nutr; 2017 Mar; 5(2):173-181. PubMed ID: 28265352
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut.
    Dada MA; Bello FA; Omobulejo FO; Olukunle FE
    Heliyon; 2023 Nov; 9(11):e22477. PubMed ID: 38034758
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Sensory evaluation of and acceptability trials on biscuits prepared from raw and malted wheat (Triticum aestivum)-Bengal gram (Cicer arietinum) mixes with or without a green leafy vegetable.
    Goyle A; Gujral S
    Plant Foods Hum Nutr; 1992 Oct; 42(4):291-6. PubMed ID: 1438072
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.