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Journal Abstract Search

209 related items for PubMed ID: 1924185

  • 1. Quinoa flour in baked products.
    Lorenz K, Coulter L.
    Plant Foods Hum Nutr; 1991 Jul; 41(3):213-23. PubMed ID: 1924185
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  • 2. The suitability of teff flour in bread, layer cakes, cookies and biscuits.
    Coleman J, Abaye AO, Barbeau W, Thomason W.
    Int J Food Sci Nutr; 2013 Nov; 64(7):877-81. PubMed ID: 23730794
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  • 3. Studies on the baking properties of wheat: pigeonpea flour blends.
    Harinder K, Kaur B, Sharma S.
    Plant Foods Hum Nutr; 1999 Nov; 54(3):217-26. PubMed ID: 10716403
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  • 5. Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.
    Nkhabutlane P, du Rand GE, de Kock HL.
    J Sci Food Agric; 2014 Aug; 94(10):2104-17. PubMed ID: 24338919
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  • 6. [Substitution of wheat flour by defatted palm meal flour, rich source of dietetic fiber in the preparation of cookies and breads].
    Pacheco de Delahaye E, Cedres M, Alvarado A, Cioccia A.
    Arch Latinoam Nutr; 1994 Jun; 44(2):122-8. PubMed ID: 7733791
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  • 8. Incorporation of pulse flours of different particle size in relation to pita bread quality.
    Borsuk Y, Arntfield S, Lukow OM, Swallow K, Malcolmson L.
    J Sci Food Agric; 2012 Aug 15; 92(10):2055-61. PubMed ID: 22311851
    [Abstract] [Full Text] [Related]

  • 9. Different breeding lines of quinoa significantly influence the quality of baked cookies and cooked grains.
    Nalbandian E, Pietrysiak E, Murphy KM, Ganjyal GM.
    J Food Sci; 2022 Dec 15; 87(12):5225-5239. PubMed ID: 36331266
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  • 10. Sensory profiles of bread made from paired samples of organic and conventionally grown wheat grain.
    Annett LE, Spaner D, Wismer WV.
    J Food Sci; 2007 May 15; 72(4):S254-60. PubMed ID: 17995787
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  • 13. Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour.
    El-Sohaimy SA, Shehata MG, Mehany T, Zeitoun MA.
    Int J Food Sci; 2019 May 15; 2019():4686727. PubMed ID: 30941357
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  • 14. Quality of bread made from ozonated wheat (Triticum aestivum L.) flour.
    Sandhu HP, Manthey FA, Simsek S.
    J Sci Food Agric; 2011 Jul 15; 91(9):1576-84. PubMed ID: 21445841
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  • 17. 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
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  • 19. 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
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  • 20. Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties.
    Bozdogan N, Kumcuoglu S, Tavman S.
    J Food Sci Technol; 2019 Feb 01; 56(2):683-694. PubMed ID: 30906026
    [Abstract] [Full Text] [Related]

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