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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

218 related items for PubMed ID: 15354789

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  • 4. 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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  • 7. In vitro digestibility of proteins in black gram (Phaseolus mungo) and green gram (Phaseolus radiatus) papads.
    Shashikala M, Prakash J.
    Nahrung; 1995; 39(1):42-7. PubMed ID: 7898577
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  • 8. [Possibility of using flour of pigeon pea in products prepared with rice or wheat flour].
    Mueses C, de León L, Bressani R.
    Arch Latinoam Nutr; 1993 Mar; 43(1):41-5. PubMed ID: 8002701
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  • 10. [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; 37(3):515-24. PubMed ID: 3506405
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  • 13. Influence of legume blends on fried papad quality.
    Patil SJ, Singhal RS, Kulkarni PR.
    Int J Food Sci Nutr; 2000 Sep; 51(5):381-8. PubMed ID: 11103303
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  • 14. [Chemical and nutritional evaluation of triticale (Secale sp.) cultivated in Chile].
    Zacarías I, Yáñez E, Escobar M, Hewstone C, Wulf H.
    Arch Latinoam Nutr; 1982 Sep; 32(3):713-24. PubMed ID: 7171284
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