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.
6. 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]
7. Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design. Brito IL; de Souza EL; Felex SS; Madruga MS; Yamashita F; Magnani M J Food Sci Technol; 2015 Sep; 52(9):5866-73. PubMed ID: 26345002 [TBL] [Abstract][Full Text] [Related]
8. Utilization of quinoa flour ( Demir B; Bilgiçli N Food Sci Technol Int; 2021 Apr; 27(3):242-250. PubMed ID: 32781850 [TBL] [Abstract][Full Text] [Related]
9. The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes. Hamzehpour R; Dastgerdi AA Int J Food Sci; 2023; 2023():6042636. PubMed ID: 37350795 [TBL] [Abstract][Full Text] [Related]
10. Addition of defatted green-lipped mussel powder and mixed spices to wheat-purple rice flour biscuits: Physicochemical, in vitro digestibility and sensory evaluation. Klunklin W; Savage G Food Sci Nutr; 2018 Oct; 6(7):1839-1847. PubMed ID: 30349673 [TBL] [Abstract][Full Text] [Related]
11. 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]
12. The Impact of Innovative Plant Sources ( Saeed SMG; Ali SA; Faheem K; Ali R; Giuffrè AM Foods; 2022 Aug; 11(15):. PubMed ID: 35954112 [TBL] [Abstract][Full Text] [Related]
13. Quinoa (Chenopodium Quinoa Willd.) as Functional Ingredient for the Formulation of Gluten-Free Shortbreads. Bravi E; Sileoni V; Marconi O Foods; 2024 Jan; 13(3):. PubMed ID: 38338513 [TBL] [Abstract][Full Text] [Related]
14. Medicinal Applications of Banana Peel Flour Used as a Substitute for Computing Dietary Fiber for Wheat Flour in the Biscuit Industry. Alshehry GA Appl Bionics Biomech; 2022; 2022():2973153. PubMed ID: 35498144 [TBL] [Abstract][Full Text] [Related]
15. The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production. Candal C; Erbas M J Food Sci Technol; 2019 Sep; 56(9):4110-4120. PubMed ID: 31477982 [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. The gluten structure, starch digestibility and quality properties of pasta supplemented with native or germinated quinoa flour. Xing B; Zhang Z; Zhu M; Teng C; Zou L; Liu R; Zhang L; Yang X; Ren G; Qin P Food Chem; 2023 Jan; 399():133976. PubMed ID: 35998497 [TBL] [Abstract][Full Text] [Related]
18. 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]
19. Modest improvement in CVD risk markers in older adults following quinoa (Chenopodium quinoa Willd.) consumption: a randomized-controlled crossover study with a novel food product. Pourshahidi LK; Caballero E; Osses A; Hyland BW; Ternan NG; Gill CIR Eur J Nutr; 2020 Oct; 59(7):3313-3323. PubMed ID: 31919583 [TBL] [Abstract][Full Text] [Related]
20. Optimization of the Formulation of Rice Biscuits Supplemented with Eyenga EF; Mouafo HT; Achu MBL; Mbacham WF; Ndindeng SA Int J Food Sci; 2021; 2021():5215367. PubMed ID: 34513986 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]