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Journal Abstract Search

803 related items for PubMed ID: 13678267

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

  • 2. 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]

  • 3. 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]

  • 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
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. Effect of supplementation on physicochemical, sensory and nutritional characteristics of bread.
    Dhingra S, Jood S.
    Nutr Health; 2002 Mar; 16(4):313-29. PubMed ID: 12617282
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 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 01; 48(4):311-26. PubMed ID: 8882369
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. Effect of barley flour on rheological characteristics of dough, organoleptic, nutritional and storage characteristics of south Indian parotta.
    Maiya GK, Shwetha BG, Indrani D.
    Food Sci Technol Int; 2015 Jan 01; 21(1):24-32. PubMed ID: 24072787
    [Abstract] [Full Text] [Related]

  • 11. Bioavailability of zinc in fiber-enriched bread fortified with zinc sulphate.
    Khalil MM.
    Nahrung; 2002 Dec 01; 46(6):389-93. PubMed ID: 12577585
    [Abstract] [Full Text] [Related]

  • 12. Effects of tannic acid on gluten protein structure, dough properties and bread quality of Chinese wheat.
    Zhang L, Cheng L, Jiang L, Wang Y, Yang G, He G.
    J Sci Food Agric; 2010 Nov 01; 90(14):2462-8. PubMed ID: 20718030
    [Abstract] [Full Text] [Related]

  • 13. Influence of micronutrients on rheological characteristics and bread-making quality of flour.
    Sudha ML, Leelavathi K.
    Int J Food Sci Nutr; 2008 Mar 01; 59(2):105-15. PubMed ID: 17852480
    [Abstract] [Full Text] [Related]

  • 14. Relationship between protein nutritive quality and technological property parameters of wheat flour.
    Horvatić M, Grüner M, Mulalić N.
    Nahrung; 1989 Mar 01; 33(9):901-3. PubMed ID: 2628755
    [Abstract] [Full Text] [Related]

  • 15. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
    Liu J, Li Q, Zhai H, Zhang Y, Zeng X, Tang Y, Tashi N, Pan Z.
    J Food Sci; 2020 Oct 01; 85(10):3141-3149. PubMed ID: 32857867
    [Abstract] [Full Text] [Related]

  • 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 01; 82(9):2041-2050. PubMed ID: 28753727
    [Abstract] [Full Text] [Related]

  • 17. Technological, rheological and yield differences among Egyptian wheat varieties.
    Ibrahim ME, Abdel-Aal SM, Hussein AS, Gafar NA.
    J Sci Food Agric; 2011 Mar 30; 91(5):831-40. PubMed ID: 21384350
    [Abstract] [Full Text] [Related]

  • 18. Dough rheology and wet milling of hard waxy wheat flours.
    Guan L, Seib PA, Graybosch RA, Bean S, Shi YC.
    J Agric Food Chem; 2009 Aug 12; 57(15):7030-8. PubMed ID: 19594158
    [Abstract] [Full Text] [Related]

  • 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 12; 83(1):188-197. PubMed ID: 29210449
    [Abstract] [Full Text] [Related]

  • 20. Physico-chemical and nutritional properties of cereal-pulse blends for bread making.
    Dhingra S, Jood S.
    Nutr Health; 2002 Jan 12; 16(3):183-94. PubMed ID: 12418802
    [Abstract] [Full Text] [Related]

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