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Journal Abstract Search

243 related items for PubMed ID: 10716403

  • 1. Studies on the baking properties of wheat: pigeonpea flour blends.
    Harinder K, Kaur B, Sharma S.
    Plant Foods Hum Nutr; 1999; 54(3):217-26. PubMed ID: 10716403
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. Nutritional evaluation of wheat-fenugreek blends for product making.
    Hooda S, Jood S.
    Plant Foods Hum Nutr; 2004 Aug; 59(4):149-54. PubMed ID: 15678723
    [Abstract] [Full Text] [Related]

  • 4. Effect of incorporating hydrothermal, kilned and defatted oats on antioxidant and chapatti making properties of wheat flour.
    Gujral HS, Sharma P, Gill BS, Kaur S.
    Food Chem; 2013 Jun 01; 138(2-3):1400-6. PubMed ID: 23411260
    [Abstract] [Full Text] [Related]

  • 5. Quinoa flour in baked products.
    Lorenz K, Coulter L.
    Plant Foods Hum Nutr; 1991 Jul 01; 41(3):213-23. PubMed ID: 1924185
    [Abstract] [Full Text] [Related]

  • 6. Effect of sesame seed proteins supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread.
    El-Adawy TA.
    Plant Foods Hum Nutr; 1995 Dec 01; 48(4):311-26. PubMed ID: 8882369
    [Abstract] [Full Text] [Related]

  • 7. Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends.
    Hooda S, Jood S.
    Nahrung; 2003 Aug 01; 47(4):265-8. PubMed ID: 13678267
    [Abstract] [Full Text] [Related]

  • 8. 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 01; 15(17):845-9. PubMed ID: 24163969
    [Abstract] [Full Text] [Related]

  • 9. Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges.
    Villarino CB, Jayasena V, Coorey R, Chakrabarti-Bell S, Johnson SK.
    Crit Rev Food Sci Nutr; 2016 Sep 01; 56(5):835-57. PubMed ID: 25675266
    [Abstract] [Full Text] [Related]

  • 10. Effect of Added Brewer's Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread.
    Czubaszek A, Wojciechowicz-Budzisz A, Spychaj R, Kawa-Rygielska J.
    Molecules; 2022 Mar 01; 27(5):. PubMed ID: 35268724
    [Abstract] [Full Text] [Related]

  • 11. [Fortification of bread with bean flour (Phaseolus vulgaris, L.). I. Flour and bread aspects].
    Wulf H, Cafati C, Yáñez E.
    Arch Latinoam Nutr; 1989 Dec 01; 39(4):613-9. PubMed ID: 2490898
    [Abstract] [Full Text] [Related]

  • 12. Enrichment of Egyptian 'Balady' bread. Part 1. Baking studies, physical and sensory evaluation of enrichment with decorticated cracked broadbeans flour (Vicia faba L.).
    Abdel-Kader ZM.
    Nahrung; 2000 Dec 01; 44(6):418-21. PubMed ID: 11190837
    [Abstract] [Full Text] [Related]

  • 13. [Flour of hard bean (Phaseolus vulgaris) in the preparation of bread].
    Vásquez Carrillo MG, Ortega Delgado ML, Estrada Lugo E.
    Arch Latinoam Nutr; 1991 Dec 01; 41(4):620-30. PubMed ID: 1841542
    [Abstract] [Full Text] [Related]

  • 14. Quality and sensory characteristics of hard red wheat after residential storage for up to 32 y.
    Rose DJ, Ogden LV, Dunn ML, Jamison RG, Lloyd MA, Pike OA.
    J Food Sci; 2011 Dec 01; 76(1):S8-S13. PubMed ID: 21535720
    [Abstract] [Full Text] [Related]

  • 15. Characteristics of bread prepared from wheat flours blended with various kinds of newly developed rice flours.
    Nakamura S, Suzuki K, Ohtsubo K.
    J Food Sci; 2009 Apr 01; 74(3):E121-30. PubMed ID: 19397717
    [Abstract] [Full Text] [Related]

  • 16. Baking properties and biochemical composition of wheat flour with bran and shorts.
    Kaprelyants L, Fedosov S, Zhygunov D.
    J Sci Food Agric; 2013 Nov 01; 93(14):3611-6. PubMed ID: 23893333
    [Abstract] [Full Text] [Related]

  • 17. 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 01; 83(1):188-197. PubMed ID: 29210449
    [Abstract] [Full Text] [Related]

  • 18. Enrichment of Egyptian 'Balady' bread. Part 2. Nutritional values and biological evaluation of enrichment with decorticated cracked broadbeans flour (Vicia faba L.).
    Abdel-Kader ZM.
    Nahrung; 2001 Feb 01; 45(1):31-4. PubMed ID: 11253637
    [Abstract] [Full Text] [Related]

  • 19. Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends.
    Aprodu I, Banu I.
    Food Sci Technol Int; 2015 Jul 01; 21(5):342-53. PubMed ID: 24837596
    [Abstract] [Full Text] [Related]

  • 20. [Supplementation of wheat flour with chickpea (Cicer arietinum) flour. II. Chemical composition and biological quality of breads made with blends of the same].
    Estevez AM, Figuerola F, Vásquez M, Castillo E, Yáñez E.
    Arch Latinoam Nutr; 1987 Sep 01; 37(3):515-24. PubMed ID: 3506405
    [Abstract] [Full Text] [Related]

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