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 *

134 related articles for article (PubMed ID: 37305519)

  • 1. Formulation of fiber enriched crackers biscuit: Effect on nutritional composition, physical and sensory properties.
    Ujong AE; Emelike NJT; Woka FI; Otekeiwebia Jnr F
    Heliyon; 2023 May; 9(5):e15941. PubMed ID: 37305519
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 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. 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. 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]  

  • 6. Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate.
    Gangola MP; Ramadoss BR; Jaiswal S; Fabek H; Tulbek M; Anderson GH; Chibbar RN
    Foods; 2022 Feb; 11(5):. PubMed ID: 35267277
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties.
    Tomić J; Škrobot D; Popović L; Dapčević-Hadnađev T; Čakarević J; Maravić N; Hadnađev M
    Food Technol Biotechnol; 2022 Dec; 60(4):488-498. PubMed ID: 36816875
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour.
    Roger P; Bertrand BMM; Gaston Z; Nouhman B; Elie F
    Int J Food Sci; 2022; 2022():7274193. PubMed ID: 35720433
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Formulation and quality evaluation of finger millet (
    Jayawardana SAS; Samarasekera JKRR; Hettiarachchi GHCM; Gooneratne J
    Food Sci Technol Int; 2022 Jul; 28(5):430-439. PubMed ID: 34058893
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of incorporation of wheat bran, rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuits.
    Ayoub WS; Zahoor I; Dar AH; Anjum N; Pandiselvam R; Farooq S; Rusu AV; Rocha JM; Trif M; Jeevarathinam G
    Front Nutr; 2022; 9():1016717. PubMed ID: 36466403
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Development of healthy gluten-free
    Rico D; Ronda F; Villanueva M; Perez Montero C; Martin-Diana AB
    Heliyon; 2019 Oct; 5(10):e02598. PubMed ID: 31687488
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Physicochemical and sensory evaluation of biscuits enriched with chicory fiber.
    Ivanišová E; Drevková B; Tokár M; Terentjeva M; Krajčovič T; Kačániová M
    Food Sci Technol Int; 2020 Jan; 26(1):38-43. PubMed ID: 31399017
    [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. 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]  

  • 16. Development of a separated-dough method and flour/starch replacement in gluten free crackers by cellulose and fibrillated cellulose.
    Ren Y; Yakubov GE; Linter BR; Foster TJ
    Food Funct; 2021 Sep; 12(18):8425-8439. PubMed ID: 34374400
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom.
    Farzana T; Mohajan S
    Food Sci Nutr; 2015 Sep; 3(5):363-9. PubMed ID: 26405522
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of blending ratios and baking temperature on physicochemical properties and sensory acceptability of biscuits prepared from pumpkin, common bean, and wheat composite flour.
    Melese AD; Keyata EO
    Heliyon; 2022 Oct; 8(10):e10848. PubMed ID: 36247146
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation.
    Bölek S
    J Food Sci; 2021 Jan; 86(1):55-60. PubMed ID: 33295015
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.