145 related articles for article (PubMed ID: 9205596)
1. Functional properties of thermally treated legume flours.
Nagmani B; Prakash J
Int J Food Sci Nutr; 1997 May; 48(3):205-14. PubMed ID: 9205596
[TBL] [Abstract][Full Text] [Related]
2. Role of steaming and toasting on the odor, protein characteristics of chickpea (Cicer arietinum L.) flour, and product quality.
Ravi R; Ajila CM; Rao UJ
J Food Sci; 2011 Mar; 76(2):S148-55. PubMed ID: 21535791
[TBL] [Abstract][Full Text] [Related]
3. Sensory and Physicochemical Studies of Thermally Micronized Chickpea (Cicer arietinum) and Green Lentil (Lens culinaris) Flours as Binders in Low-Fat Beef Burgers.
Shariati-Ievari S; Ryland D; Edel A; Nicholson T; Suh M; Aliani M
J Food Sci; 2016 May; 81(5):S1230-42. PubMed ID: 26990186
[TBL] [Abstract][Full Text] [Related]
4. In vitro digestibility of proteins in black gram (Phaseolus mungo) and green gram (Phaseolus radiatus) papads.
Shashikala M; Prakash J
Nahrung; 1995; 39(1):42-7. PubMed ID: 7898577
[TBL] [Abstract][Full Text] [Related]
5. Functional and electrophoretic characteristics of faba bean (Vicia faba) flour proteins as affected by germination.
Rahma EH
Nahrung; 1988; 32(6):577-83. PubMed ID: 3231250
[TBL] [Abstract][Full Text] [Related]
6. Quality of buffalo meat burger containing legume flours as binders.
Modi VK; Mahendrakar NS; Narasimha Rao D; Sachindra NM
Meat Sci; 2004 Jan; 66(1):143-9. PubMed ID: 22063942
[TBL] [Abstract][Full Text] [Related]
7. Functional properties of flours and protein isolates from Phaseolus lunatus and Canavalia ensiformis seeds.
Chel-Guerrero L; Pérez-Flores V; Betancur-Ancona D; Dávila-Ortiz G
J Agric Food Chem; 2002 Jan; 50(3):584-91. PubMed ID: 11804533
[TBL] [Abstract][Full Text] [Related]
8. Functional properties of raw and processed pigeonpea (Cajanus cajan) flour.
Okpala LC; Mamah EN
Int J Food Sci Nutr; 2001 Jul; 52(4):343-6. PubMed ID: 11474899
[TBL] [Abstract][Full Text] [Related]
9. Influence of legume blends on fried papad quality.
Patil SJ; Singhal RS; Kulkarni PR
Int J Food Sci Nutr; 2000 Sep; 51(5):381-8. PubMed ID: 11103303
[TBL] [Abstract][Full Text] [Related]
10. Proximate composition and selected functional properties of fermented and unfermented African oil bean (Pentaclethra macrophylla) seed flour.
Akubor PI; Chukwu JK
Plant Foods Hum Nutr; 1999; 54(3):227-38. PubMed ID: 10716404
[TBL] [Abstract][Full Text] [Related]
11. Effect of malting time on chemical composition and functional properties of soybean and bambara groundnut flours.
Akpapunam MA; Igbedioh SO; Aremo I
Int J Food Sci Nutr; 1996 Jan; 47(1):27-33. PubMed ID: 8616670
[TBL] [Abstract][Full Text] [Related]
12. Compositional, functional and storage properties of flours from raw and heat processed African breadfruit (Treculia africana Decne) seeds.
Giami SY; Adindu MN; Akusu MO; Emelike JN
Plant Foods Hum Nutr; 2000; 55(4):357-68. PubMed ID: 11086878
[TBL] [Abstract][Full Text] [Related]
13. Effect of blanching and ripening on functional properties of plantain (Musa aab) flour.
Fagbemi TN
Plant Foods Hum Nutr; 1999; 54(3):261-9. PubMed ID: 10716407
[TBL] [Abstract][Full Text] [Related]
14. Functional properties of some varieties of African yam bean (Sphenostylis stenocarpa) flour--III.
Oshodi AA; Ipinmoroti KO; Adeyeye EI
Int J Food Sci Nutr; 1997 Jul; 48(4):243-50. PubMed ID: 9349440
[TBL] [Abstract][Full Text] [Related]
15. Effects of debittering methods on the proximate composition, organoleptic and functional properties of sesame (Sesamum indicum L.) seed flour.
Badifu GI; Akpagher EM
Plant Foods Hum Nutr; 1996 Feb; 49(2):119-26. PubMed ID: 8811724
[TBL] [Abstract][Full Text] [Related]
16. [Possibility of using flour of pigeon pea in products prepared with rice or wheat flour].
Mueses C; de León L; Bressani R
Arch Latinoam Nutr; 1993 Mar; 43(1):41-5. PubMed ID: 8002701
[TBL] [Abstract][Full Text] [Related]
17. Functional Properties of Select Dry Bean Seeds and Flours.
Gupta S; Chhabra GS; Liu C; Bakshi JS; Sathe SK
J Food Sci; 2018 Aug; 83(8):2052-2061. PubMed ID: 30044496
[TBL] [Abstract][Full Text] [Related]
18. Incorporation of pulse flours of different particle size in relation to pita bread quality.
Borsuk Y; Arntfield S; Lukow OM; Swallow K; Malcolmson L
J Sci Food Agric; 2012 Aug; 92(10):2055-61. PubMed ID: 22311851
[TBL] [Abstract][Full Text] [Related]
19. [Preparation of flour processed with pigeon pea seed].
Mueses C; de León L; Matute J; Bressani R
Arch Latinoam Nutr; 1993 Mar; 43(1):33-40. PubMed ID: 8002700
[TBL] [Abstract][Full Text] [Related]
20. Studies on the development of high-protein biscuits from composite flours.
Singh B; Bajaj M; Kaur A; Sharma S; Sidhu JS
Plant Foods Hum Nutr; 1993 Mar; 43(2):181-9. PubMed ID: 8475004
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
