261 related articles for article (PubMed ID: 7716111)
1. Acceptability of wheat-sorghum composite flour products: an assessment.
Keregero MM; Mtebe K
Plant Foods Hum Nutr; 1994 Dec; 46(4):305-12. PubMed ID: 7716111
[TBL] [Abstract][Full Text] [Related]
2. Consumer acceptability of stiff porridge based on various composite flour proportions of sorghum, maize and cassava.
Bangu NT; Mtebe K; Nzallawahe TS
Plant Foods Hum Nutr; 1994 Dec; 46(4):299-303. PubMed ID: 7716110
[TBL] [Abstract][Full Text] [Related]
3. Studies on samh seeds (Mesembryanthemum forsskalei Hochst) growing in Saudi Arabia: 3. Utilization of samh seeds in bakery products.
Mustafa AI; Al-Jassir MS; Nawawy MA; Ahmed SE
Plant Foods Hum Nutr; 1995 Dec; 48(4):279-86. PubMed ID: 8882366
[TBL] [Abstract][Full Text] [Related]
4. Nutritional evaluation of wheat-fenugreek blends for product making.
Hooda S; Jood S
Plant Foods Hum Nutr; 2004; 59(4):149-54. PubMed ID: 15678723
[TBL] [Abstract][Full Text] [Related]
5. Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.
Nkhabutlane P; du Rand GE; de Kock HL
J Sci Food Agric; 2014 Aug; 94(10):2104-17. PubMed ID: 24338919
[TBL] [Abstract][Full Text] [Related]
6. Aroma and quality of breads baked from old and modern wheat varieties and their prediction from genomic and flour-based metabolite profiles.
Longin F; Beck H; Gütler H; Heilig W; Kleinert M; Rapp M; Philipp N; Erban A; Brilhaus D; Mettler-Altmann T; Stich B
Food Res Int; 2020 Mar; 129():108748. PubMed ID: 32036907
[TBL] [Abstract][Full Text] [Related]
7. Sensory quality of marama/sorghum composite porridges.
Kayitesi E; Duodu KG; Minnaar A; de Kock HL
J Sci Food Agric; 2010 Sep; 90(12):2124-32. PubMed ID: 20623711
[TBL] [Abstract][Full Text] [Related]
8. Effect of sourdough on quality and acceptability of wheat flour tortillas.
Ontiveros-Martínez Mdel R; Ochoa-Martínez LA; González-Herrera SM; Delgado-Licon E; Bello-Pérez LA; Morales-Castro J
J Food Sci; 2011; 76(9):C1278-83. PubMed ID: 22416689
[TBL] [Abstract][Full Text] [Related]
9. Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations.
Charoenthaikij P; Jangchud K; Jangchud A; Prinyawiwatkul W; Tungtrakul P
J Food Sci; 2010 Aug; 75(6):S312-8. PubMed ID: 20722954
[TBL] [Abstract][Full Text] [Related]
10. Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time.
Charoenthaikij P; Jangchud K; Jangchud A; Prinyawiwatkul W; No HK; King JM
J Food Sci; 2010 Aug; 75(6):S333-9. PubMed ID: 20722957
[TBL] [Abstract][Full Text] [Related]
11. Sensory acceptability of iron-fortified millet products.
Tripathi B; Ravi R; Prakash M; Platel K
Int J Food Sci Nutr; 2011 Sep; 62(6):651-9. PubMed ID: 21568824
[TBL] [Abstract][Full Text] [Related]
12. [Development of bakery products for greater adult consumption based on wheat and rice flour].
Reyes Aguilar MJ; Palomo Pd; Bressani R
Arch Latinoam Nutr; 2004 Sep; 54(3):314-21. PubMed ID: 15807208
[TBL] [Abstract][Full Text] [Related]
13. Cereal foods today and tomorrow.
Fisher N
J Hum Nutr; 1980 Feb; 34(1):27-40. PubMed ID: 6987303
[TBL] [Abstract][Full Text] [Related]
14. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality.
Santos FG; Fratelli C; Muniz DG; Capriles VD
J Food Sci; 2018 Jan; 83(1):188-197. PubMed ID: 29210449
[TBL] [Abstract][Full Text] [Related]
15. Bread preparation by partial replacement of wheat by germinated sorghum.
Sharanagat VS; Nema PK
Food Sci Technol Int; 2023 Jan; 29(1):13-24. PubMed ID: 34747266
[TBL] [Abstract][Full Text] [Related]
16. Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta.
Khan I; Yousif AM; Johnson SK; Gamlath S
J Food Sci; 2014 Aug; 79(8):S1560-7. PubMed ID: 25047068
[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. Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends.
Hooda S; Jood S
Nahrung; 2003 Aug; 47(4):265-8. PubMed ID: 13678267
[TBL] [Abstract][Full Text] [Related]
19. Discrimination of volatiles of refined and whole wheat bread containing red and white wheat bran using an electronic nose.
Sapirstein HD; Siddhu S; Aliani M
J Food Sci; 2012 Nov; 77(11):S399-406. PubMed ID: 23163908
[TBL] [Abstract][Full Text] [Related]
20. Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products.
Mubarak AE
Nahrung; 2001 Aug; 45(4):241-5. PubMed ID: 11534461
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
