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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

289 related items for PubMed ID: 1308646

  • 21.
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  • 23. [Effect of extrusion on protein and starch bioavailability in corn and lima bean flour blends].
    Pérez-Navarrete C, Betancur-Ancona D, Casotto M, Carmona A, Tovar J.
    Arch Latinoam Nutr; 2007 Sep; 57(3):278-86. PubMed ID: 18271407
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  • 25. Effects of selected process parameters in extrusion of yam flour (Dioscorea rotundata) on physicochemical properties of the extrudates.
    Sebio L, Chang YK.
    Nahrung; 2000 Apr; 44(2):96-101. PubMed ID: 10795575
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  • 27. Effect of barrel temperature and feed moisture on protein quality in pre-cooked Kabuli chickpea, sorghum, and maize flours.
    Wang S, Nosworthy MG, House JD, Niefer SH, Nickerson MT.
    Food Sci Technol Int; 2020 Apr; 26(3):265-274. PubMed ID: 31726873
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  • 28. [Essential and non essential amino acid content of infant cereals in different stages of industrial processing and its relationship with chemical scores of protein quality].
    Pérez Conesa D, Ros Berruezo G, Periago Castón MJ.
    Arch Latinoam Nutr; 2002 Jun; 52(2):193-202. PubMed ID: 12184155
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  • 29. [Composition and potential contribution of iron, calcium and zinc of bread and pasta made with wheat and amaranth flours].
    Dyner L, Drago SR, Piñeiro A, Sánchez H, González R, Villaamil E, Valencia ME.
    Arch Latinoam Nutr; 2007 Mar; 57(1):69-77. PubMed ID: 17824202
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  • 30. Effect of sorghum flour composition and particle size on quality properties of gluten-free bread.
    Trappey EF, Khouryieh H, Aramouni F, Herald T.
    Food Sci Technol Int; 2015 Apr; 21(3):188-202. PubMed ID: 24519987
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  • 34. Effect of Calcium Salts Concentration on the Viscoelastic Properties of Sintered Tablets from Flours and Tortillas Evaluated by Stress-Relaxation Tests.
    Ponce-García N, Santiago-Ramos D, Figueroa-Cárdenas JD, Véles-Medina JJ, Escalante-Aburto A.
    J Food Sci; 2019 Dec; 84(12):3653-3663. PubMed ID: 31750939
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  • 35. Production and characterization of Xanthosoma sagittifolium and Colocasia esculenta flours.
    Pérez EE, Gutiérrez ME, De Delahaye EP, Tovar J, Lares M.
    J Food Sci; 2007 Aug; 72(6):S367-72. PubMed ID: 17995692
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  • 36. Mineral availability is modified by tannin and phytate content in sorghum flaked breakfast cereals.
    Wu G, Ashton J, Simic A, Fang Z, Johnson SK.
    Food Res Int; 2018 Jan; 103():509-514. PubMed ID: 29389641
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  • 37. Parboiling of sorghum grains as a strategy to improve endosperm yield and mineral content of refined flours.
    Galán MG, Drago SR.
    Food Sci Technol Int; 2019 Jan; 25(1):16-23. PubMed ID: 30111176
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  • 38. Sorghum for human food--a review.
    Anglani C.
    Plant Foods Hum Nutr; 1998 Jan; 52(1):85-95. PubMed ID: 9839838
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  • 39. Changes in protein and starch digestibility in sorghum flour during heat-moisture treatments.
    Vu TH, Bean S, Hsieh CF, Shi YC.
    J Sci Food Agric; 2017 Nov; 97(14):4770-4779. PubMed ID: 28369903
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  • 40. 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
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