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Journal Abstract Search

154 related items for PubMed ID: 1315432

  • 1. Potentials of biodegraded cashew pomace for cake baking.
    Aderiye BI, Igbedioh SO, Caurie SA.
    Plant Foods Hum Nutr; 1992 Apr; 42(2):153-63. PubMed ID: 1315432
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  • 2. Nutritional and sensory quality evaluation of sponge cake prepared by incorporation of high dietary fiber containing mango (Mangifera indica var. Chokanan) pulp and peel flours.
    Aziah AA, Min WL, Bhat R.
    Int J Food Sci Nutr; 2011 Sep; 62(6):559-67. PubMed ID: 21534889
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  • 3. Formulation and physicochemical and sensorial evaluation of biscuit-type cookies supplemented with fruit powders.
    Uchoa AM, Correia da Costa JM, Maia GA, Meira TR, Sousa PH, Montenegro Brasil I.
    Plant Foods Hum Nutr; 2009 Jun; 64(2):153-9. PubMed ID: 19455423
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  • 8. Effect of transglutaminase on some properties of cake enriched with various protein sources.
    Alp H, Bilgiçli N.
    J Food Sci; 2008 Jun; 73(5):S209-14. PubMed ID: 18577012
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  • 10. Influence of functional ingredients on starch gelatinization in sponge cake batter.
    Goranova Z, Marudova M, Baeva M.
    Food Chem; 2019 Nov 01; 297():124997. PubMed ID: 31253298
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  • 11. [Caloric value and dietary fiber content of cereals, flours and breads].
    Feldheim W, Wisker E, Augustin S.
    Z Lebensm Unters Forsch; 1983 Nov 01; 176(3):183-9. PubMed ID: 6305055
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  • 12. Studies on the development of nutritious cookies utilizing sunflower kernels and wheat germ.
    Bajaj M, Kaur A, Sidhu JS.
    Plant Foods Hum Nutr; 1991 Oct 01; 41(4):381-7. PubMed ID: 1665564
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  • 13. Production optimization of passion fruit peel flour and its incorporation into dietary food.
    Garcia MV, Milani MS, Ries EF.
    Food Sci Technol Int; 2020 Mar 01; 26(2):132-139. PubMed ID: 31537114
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  • 14. Effects of the replacement of wheat flour with cricket powder on the characteristics of muffins.
    Pauter P, Różańska M, Wiza P, Dworczak S, Grobelna N, Sarbak P, Kowalczewski PŁ.
    Acta Sci Pol Technol Aliment; 2018 Mar 01; 17(3):227-233. PubMed ID: 30269462
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  • 19. Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties.
    Kırbaş Z, Kumcuoglu S, Tavman S.
    J Food Sci Technol; 2019 Feb 01; 56(2):914-926. PubMed ID: 30906049
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  • 20. Physicochemical and functional properties of peeled and unpeeled pumpkin flour.
    Noor Aziah AA, Komathi CA.
    J Food Sci; 2009 Sep 01; 74(7):S328-33. PubMed ID: 19895499
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