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Journal Abstract Search

642 related items for PubMed ID: 15807208

  • 1. [Development of bakery products for greater adult consumption based on wheat and rice flour].
    Reyes Aguilar MJ, Palomo Pd, Bressani R.
    Arch Latinoam Nutr; 2004 Sep; 54(3):314-21. PubMed ID: 15807208
    [Abstract] [Full Text] [Related]

  • 2. Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations.
    Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, Tungtrakul P.
    J Food Sci; 2010 Aug 01; 75(6):S312-8. PubMed ID: 20722954
    [Abstract] [Full Text] [Related]

  • 3. Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products.
    Mubarak AE.
    Nahrung; 2001 Aug 01; 45(4):241-5. PubMed ID: 11534461
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time.
    Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, No HK, King JM.
    J Food Sci; 2010 Aug 01; 75(6):S333-9. PubMed ID: 20722957
    [Abstract] [Full Text] [Related]

  • 6. Characteristics of bread prepared from wheat flours blended with various kinds of newly developed rice flours.
    Nakamura S, Suzuki K, Ohtsubo K.
    J Food Sci; 2009 Apr 01; 74(3):E121-30. PubMed ID: 19397717
    [Abstract] [Full Text] [Related]

  • 7. Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction.
    Blandino M, Sovrani V, Marinaccio F, Reyneri A, Rolle L, Giacosa S, Locatelli M, Bordiga M, Travaglia F, Coïsson JD, Arlorio M.
    Food Chem; 2013 Dec 01; 141(3):2549-57. PubMed ID: 23870994
    [Abstract] [Full Text] [Related]

  • 8. Effect of raw wheat germ addition on the physical texture and objective color of a designer food (pan bread).
    al-Hooti SN, Sidhu JS, al-Saqer JM, al-Othman A.
    Nahrung; 2002 Apr 01; 46(2):68-72. PubMed ID: 12017993
    [Abstract] [Full Text] [Related]

  • 9. Effect of supplementation on physicochemical, sensory and nutritional characteristics of bread.
    Dhingra S, Jood S.
    Nutr Health; 2002 Apr 01; 16(4):313-29. PubMed ID: 12617282
    [Abstract] [Full Text] [Related]

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  • 11. [Effect of defatted corn germ flour and rice bran on some chemical, physical and sensory properties of sausages].
    Pacheco-Delahaye E, Vivas Lovera N.
    Acta Cient Venez; 2003 Apr 01; 54(4):274-83. PubMed ID: 15916182
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  • 13. Quantitative Analyses of Key Odorants and Their Precursors Reveal Differences in the Aroma of Gluten-Free Rice Bread and Wheat Bread.
    Rohleder AR, Scherf KA, Schieberle P, Koehler P.
    J Agric Food Chem; 2019 Oct 09; 67(40):11179-11186. PubMed ID: 31487164
    [Abstract] [Full Text] [Related]

  • 14. [Bread from the bioactivated wheat grain with the raised nutrition value].
    Ponomareva EI, Alekhina NN, Bakaeva IA.
    Vopr Pitan; 2016 Oct 09; 85(2):116-21. PubMed ID: 27455607
    [Abstract] [Full Text] [Related]

  • 15. 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 09; 48(4):311-26. PubMed ID: 8882369
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  • 17. The functional effectiveness of reprocessed rice bran as an ingredient in bakery products.
    Lima I, Guraya H, Champagne E.
    Nahrung; 2002 Apr 09; 46(2):112-7. PubMed ID: 12017987
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