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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

803 related items for PubMed ID: 13678267

  • 1.
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  • 2. Nutritional evaluation of wheat-fenugreek blends for product making.
    Hooda S, Jood S.
    Plant Foods Hum Nutr; 2004; 59(4):149-54. PubMed ID: 15678723
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  • 4. Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.
    Konopka I, Drzewiecki J.
    Nahrung; 2004 Apr; 48(2):110-5. PubMed ID: 15146967
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  • 6. Effect of supplementation on physicochemical, sensory and nutritional characteristics of bread.
    Dhingra S, Jood S.
    Nutr Health; 2002 Apr; 16(4):313-29. PubMed ID: 12617282
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  • 8. 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; 48(4):311-26. PubMed ID: 8882369
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  • 11. Bioavailability of zinc in fiber-enriched bread fortified with zinc sulphate.
    Khalil MM.
    Nahrung; 2002 Dec; 46(6):389-93. PubMed ID: 12577585
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  • 13. Influence of micronutrients on rheological characteristics and bread-making quality of flour.
    Sudha ML, Leelavathi K.
    Int J Food Sci Nutr; 2008 Mar; 59(2):105-15. PubMed ID: 17852480
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  • 14. Relationship between protein nutritive quality and technological property parameters of wheat flour.
    Horvatić M, Grüner M, Mulalić N.
    Nahrung; 1989 Mar; 33(9):901-3. PubMed ID: 2628755
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  • 16. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread.
    Yuan B, Zhao L, Yang W, McClements DJ, Hu Q.
    J Food Sci; 2017 Sep; 82(9):2041-2050. PubMed ID: 28753727
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  • 19. 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; 83(1):188-197. PubMed ID: 29210449
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  • 20. Physico-chemical and nutritional properties of cereal-pulse blends for bread making.
    Dhingra S, Jood S.
    Nutr Health; 2002 Jan; 16(3):183-94. PubMed ID: 12418802
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