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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

209 related items for PubMed ID: 1924185

  • 41. Oil cakes - a by-product of agriculture industry as a fortificant in bakery products.
    Behera S, Indumathi K, Mahadevamma S, Sudha ML.
    Int J Food Sci Nutr; 2013 Nov; 64(7):806-14. PubMed ID: 23742142
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  • 42. Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties.
    Sung WC, Chiu ET, Sun A, Hsiao HI.
    J Food Sci; 2020 Mar; 85(3):545-555. PubMed ID: 31999371
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  • 43. [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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  • 44. Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread.
    Ballester-Sánchez J, Gil JV, Haros CM, Fernández-Espinar MT.
    Plant Foods Hum Nutr; 2019 Jun; 74(2):185-191. PubMed ID: 30739280
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  • 46. Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour.
    Shin DJ, Kim W, Kim Y.
    Food Chem; 2013 Nov 01; 141(1):517-23. PubMed ID: 23768388
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  • 49. [Baked product development based fermented legumes and cereals for schoolchildren snack].
    Granito M, Valero Y, Zambrano R.
    Arch Latinoam Nutr; 2010 Mar 01; 60(1):85-92. PubMed ID: 21090280
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  • 50. Effects of different dephytinisation methods on chemical properties of commercial and traditional breads prepared from composite flour.
    Yaver E, Bilgiçli N.
    Food Chem; 2019 Mar 15; 276():77-83. PubMed ID: 30409661
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  • 52. Nutritional evaluation of wheat-fenugreek blends for product making.
    Hooda S, Jood S.
    Plant Foods Hum Nutr; 2004 Mar 15; 59(4):149-54. PubMed ID: 15678723
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  • 53. [Supplementation of wheat flour with chickpea (Cicer arietinum) flour. I. Preparation of flours and their properties for bread making].
    Figuerola FE, Estévez AM, Castillo E.
    Arch Latinoam Nutr; 1987 Jun 15; 37(2):378-87. PubMed ID: 3455191
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  • 54. The effect of Quinoa flour and enzymes on the quality of gluten-free bread.
    Azizi S, Azizi MH, Moogouei R, Rajaei P.
    Food Sci Nutr; 2020 May 15; 8(5):2373-2382. PubMed ID: 32405394
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  • 55. Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread.
    Rinaldi M, Paciulli M, Dall'Asta C, Cirlini M, Chiavaro E.
    J Sci Food Agric; 2015 Jan 15; 95(1):59-65. PubMed ID: 25060963
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  • 56. Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends.
    Hooda S, Jood S.
    Nahrung; 2003 Aug 15; 47(4):265-8. PubMed ID: 13678267
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  • 59. Green pea waste flour as a wheat flour partial replacer in pound cake: Batter rheology behavior and cake quality properties.
    Sallam YI, El-Salam EAEA, Abaza AG.
    Acta Sci Pol Technol Aliment; 2021 Aug 15; 20(1):67-78. PubMed ID: 33449521
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