84 related articles for article (PubMed ID: 932374)
1. Microcrystalline cellulose replacement in cakes and biscuits.
Brys KD; Zabik ME
J Am Diet Assoc; 1976 Jul; 69(1):50-5. PubMed ID: 932374
[TBL] [Abstract][Full Text] [Related]
2. Quality characteristics of wheat-bran chiffon cakes.
Smith DA; Hawrysh ZJ
J Am Diet Assoc; 1978 Jun; 72(6):599-603. PubMed ID: 670613
[TBL] [Abstract][Full Text] [Related]
3. MCT cookies, cakes, and quick breads: quality and acceptability.
Bowman F
J Am Diet Assoc; 1973 Feb; 62(2):180-5. PubMed ID: 4686919
[No Abstract] [Full Text] [Related]
4. The suitability of teff flour in bread, layer cakes, cookies and biscuits.
Coleman J; Abaye AO; Barbeau W; Thomason W
Int J Food Sci Nutr; 2013 Nov; 64(7):877-81. PubMed ID: 23730794
[TBL] [Abstract][Full Text] [Related]
5. Baked products for the fat--controlled, low--cholesterol diet.
Fulton L; Davis C
J Am Diet Assoc; 1978 Sep; 73(3):261-9. PubMed ID: 681648
[TBL] [Abstract][Full Text] [Related]
6. Wheat flour confectionery products as a source of inorganic nutrients: iron and manganese contents in hard biscuits.
Sebecić B; Dragojević IV; Horvatić M
Nahrung; 2002 Jun; 46(3):200-3. PubMed ID: 12108222
[TBL] [Abstract][Full Text] [Related]
7. Effects of endogenous flour lipids on the quality of semisweet biscuits.
Papantoniou E; Hammond EW; Tsiami AA; Scriven F; Gordon MH; Schofield JD
J Agric Food Chem; 2003 Feb; 51(4):1057-63. PubMed ID: 12568572
[TBL] [Abstract][Full Text] [Related]
8. Influence of processed sugarcane bagasse on the microbial, nutritional, rheological and quality characteristics of biscuits.
Sangeetha AV; Mahadevamma S; Begum K; Sudha ML
Int J Food Sci Nutr; 2011 Aug; 62(5):457-64. PubMed ID: 21736479
[TBL] [Abstract][Full Text] [Related]
9. Wheat flour confectionery products as a source of inorganic nutrients: zinc and copper contents in hard biscuits.
Sebecić B; Vedrina-Dragojević I
Nahrung; 2004 Apr; 48(2):141-4. PubMed ID: 15146972
[TBL] [Abstract][Full Text] [Related]
10. [Presence of nitrates and nitrites in baker's products and in certain other flour products].
Nabrzyski M; Gajewska R; Ganowiak Z
Rocz Panstw Zakl Hig; 1990; 41(3-4):187-93. PubMed ID: 2267558
[TBL] [Abstract][Full Text] [Related]
11. A comparison of biscuits used in emergency relief feeding programmes in Ethiopia and eastern Sudan--1985/86.
Young H; Owen M; Clark J
Eur J Clin Nutr; 1988 Mar; 42(3):261-71. PubMed ID: 3383828
[TBL] [Abstract][Full Text] [Related]
12. In vitro carbohydrate digestibility of whole-chickpea and chickpea bread products.
Hawkins A; Johnson SK
Int J Food Sci Nutr; 2005 May; 56(3):147-55. PubMed ID: 16009629
[TBL] [Abstract][Full Text] [Related]
13. Eating quality of biscuits and pastry prepared at reduced fat levels.
Hogbin M; Fulton L
J Am Diet Assoc; 1992 Aug; 92(8):993-5. PubMed ID: 1640048
[No Abstract] [Full Text] [Related]
14. Effects of size of cellulose granules on dough rheology, microscopy, and breadmaking properties.
Seguchi M; Tabara A; Fukawa I; Ono H; Kumashiro C; Yoshino Y; Kusunose C; Yamane C
J Food Sci; 2007 Mar; 72(2):E79-84. PubMed ID: 17995837
[TBL] [Abstract][Full Text] [Related]
15. [Safe use of microcrystalline cellulose in low-calorie foods].
Seidemann J
Nahrung; 1976; 20(5):495-8. PubMed ID: 785264
[TBL] [Abstract][Full Text] [Related]
16. Supermarket smarts. Frozen cakes, pies, and cheesecake.
Holzmeister LA
Diabetes Self Manag; 2004; 21(1):90, 92, 94-6. PubMed ID: 15025027
[No Abstract] [Full Text] [Related]
17. 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]
18. Comparative study of texture of normal and energy reduced sponge cakes.
Baeva MR; Panchev IN; Terzieva VV
Nahrung; 2000 Aug; 44(4):242-6. PubMed ID: 10996897
[TBL] [Abstract][Full Text] [Related]
19. Contributions of foods to sodium in the Australian food supply.
Greenfield H; Smith AM; Maples J; Wills RB
Hum Nutr Appl Nutr; 1984 Jun; 38(3):203-10. PubMed ID: 6480405
[TBL] [Abstract][Full Text] [Related]
20. [A reducing diet with a high proportion of bread].
Menden E; Elmadfa I; Aign W; Lämmle S
Fortschr Med; 1976 Jun; 94(16):972-6. PubMed ID: 964855
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]