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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

280 related items for PubMed ID: 18577012

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  • 2. 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
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  • 5. Sensory evaluation ratings and moisture contents show that soy is acceptable as a partial replacement for all-purpose wheat flour in peanut butter graham crackers.
    Romanchik-Cerpovicz JE, Abbott AE, Dent LA.
    J Am Diet Assoc; 2011 Dec; 111(12):1912-6. PubMed ID: 22117668
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  • 7. Effect of microbial transglutaminase on spaghetti quality.
    Aalami M, Leelavathi K.
    J Food Sci; 2008 Jun; 73(5):C306-12. PubMed ID: 18576974
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  • 9. Consumer acceptance of an extruded soy-based high-protein breakfast cereal.
    Yeu K, Lee Y, Lee SY.
    J Food Sci; 2008 Jan; 73(1):S20-5. PubMed ID: 18211365
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  • 10. [Effect of increased protein content on nutritional and sensory quality of cookies].
    Pérez SR, Osella CA, Torre MA, Sánchez HD.
    Arch Latinoam Nutr; 2008 Dec; 58(4):403-10. PubMed ID: 19368303
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  • 11. Physico-chemical quality and homogeneity of folic acid and iron in enriched flour using principal component analysis.
    Soeiro BT, Boen TR, Wagner R, Lima-Pallone JA.
    Int J Food Sci Nutr; 2009 Dec; 60 Suppl 7():167-79. PubMed ID: 19399673
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  • 12. Optimization of the extrusion conditions and formulation of spaghetti enriched with full-fat soy flour based on the cooking and color quality.
    Nasehi B, Mortazavi SA, Razavi SM, Mahallati MN, Karim R.
    Int J Food Sci Nutr; 2009 Dec; 60 Suppl 4():205-14. PubMed ID: 19370476
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  • 14. Changes of soybean quality during storage as related to soymilk and tofu making.
    Kong F, Chang SK, Liu Z, Wilson LA.
    J Food Sci; 2008 Apr; 73(3):S134-44. PubMed ID: 18387126
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  • 17. Functionality of soymilk powder and its components in fresh soy bread.
    Nilufer D, Boyacioglu D, Vodovotz Y.
    J Food Sci; 2008 May; 73(4):C275-81. PubMed ID: 18460122
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  • 19. 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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