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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

248 related items for PubMed ID: 21090280

  • 21. 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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  • 22. Fermentation of Vigna sinensis var. carilla flours by natural microflora and Lactobacillus species.
    Doblado R, Frias J, Muñoz R, Vidal-Valverde C.
    J Food Prot; 2003 Dec; 66(12):2313-20. PubMed ID: 14672230
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  • 23. Nutritional quality of germinated cowpea flour (Vigna unguiculata) and its application in home prepared powdered weaning foods.
    Jirapa P, Normah H, Zamaliah MM, Asmah R, Mohamad K.
    Plant Foods Hum Nutr; 2001 Dec; 56(3):203-16. PubMed ID: 11442221
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  • 25. Effects of Soaking on the Functional Properties of Yellow-Eyed Bean Flour and the Acceptability of Chocolate Brownies.
    English MM, Viana L, McSweeney MB.
    J Food Sci; 2019 Mar; 84(3):623-628. PubMed ID: 30779131
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  • 26. [Gluten-free cookies prepared with sorghum flour].
    Rodrigues Ferreira SM, Luparelli PC, Schieferdecker ME, Vilela RM.
    Arch Latinoam Nutr; 2009 Dec; 59(4):433-40. PubMed ID: 20677459
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  • 30. The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry.
    Gobbetti M, De Angelis M, Di Cagno R, Polo A, Rizzello CG.
    Crit Rev Food Sci Nutr; 2020 Dec; 60(13):2158-2173. PubMed ID: 31257912
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  • 31. [The development and investigation of nutritive and biological value and consumer properties of the fermented dairy product with flour free from glute].
    Fedotova OB, Makarkin DV, Sokolova OV, Dunchenko NI.
    Vopr Pitan; 2019 Dec; 88(2):101-110. PubMed ID: 31233694
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  • 35. Bioactive compounds, nutritional and sensory properties of cookies prepared with wheat and tigernut flour.
    Babiker EE, Özcan MM, Ghafoor K, Juhaimi FA, Ahmed IAM, Almusallam IA.
    Food Chem; 2021 Jul 01; 349():129155. PubMed ID: 33548883
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  • 38. Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour.
    Dourado Gomes Machado TA, Pacheco MTB, do Egypto Queiroga RCR, Cavalcante LM, Bezerril FF, Ormenese RCSC, Garcia AO, Nabeshima EH, Pintado MME, de Oliveira MEG.
    PLoS One; 2021 Jul 01; 16(8):e0255287. PubMed ID: 34375368
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  • 39. Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours.
    De Pasquale I, Pontonio E, Gobbetti M, Rizzello CG.
    Int J Food Microbiol; 2020 Mar 02; 316():108426. PubMed ID: 31722270
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  • 40. Consumer acceptability in the USA, Mexico, and Spain of chocolate chip cookies made with partial insect powder replacement.
    Castro Delgado M, Chambers E, Carbonell-Barrachina A, Noguera Artiaga L, Vidal Quintanar R, Burgos Hernandez A.
    J Food Sci; 2020 Jun 02; 85(6):1621-1628. PubMed ID: 32460354
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