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Journal Abstract Search

213 related items for PubMed ID: 2134139

  • 21. [Selenium content in gluten-free products].
    Urubkov SA, Khovanskaya SS, Smirnov SS.
    Vopr Pitan; 2021; 90(1):102-107. PubMed ID: 33740333
    [Abstract] [Full Text] [Related]

  • 22. Effect of heat treatment and milling on the seed, flour, rheology and baking quality of some amaranth ecotypes.
    Sánchez-Marroquín A, Maya S, Domingo MV.
    Arch Latinoam Nutr; 1985 Dec; 35(4):603-19. PubMed ID: 3842924
    [Abstract] [Full Text] [Related]

  • 23. [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
    [Abstract] [Full Text] [Related]

  • 24. Physicochemical, pasting, and functional properties of amaranth seed flours: effects of lipids removal.
    Shevkani K, Singh N, Kaur A, Rana JC.
    J Food Sci; 2014 Jul; 79(7):C1271-7. PubMed ID: 24893988
    [Abstract] [Full Text] [Related]

  • 25. Effect of spontaneous fermentation and amylase-rich flour on the nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize.
    Afoakwa EO, Aidoo PR, Adjonu R.
    Int J Food Sci Nutr; 2010 May; 61(3):256-71. PubMed ID: 20113189
    [Abstract] [Full Text] [Related]

  • 26. Sensory properties changes of fortified nixtamalized corn flour with lysine and tryptophan during storage.
    Waliszewski KN, Estrada Y, Pardio V.
    Plant Foods Hum Nutr; 2004 May; 59(2):51-4. PubMed ID: 15678751
    [Abstract] [Full Text] [Related]

  • 27. [Chemical and nutritional changes during preparation of whole corn tortillas prepared with instant flour obtained by extrusion process].
    Gómez Aldapa CA, Martínez Bustos F, Figueroa Cárdenas JD, Ordorica Falomir CA, González Hernández J.
    Arch Latinoam Nutr; 1996 Dec; 46(4):315-9. PubMed ID: 9429614
    [Abstract] [Full Text] [Related]

  • 28. Comparison of the chemical composition and nutritional value of Amaranthus cruentus flour and its protein concentrate.
    Escudero NL, de Arellano ML, Luco JM, Giménez MS, Mucciarelli SI.
    Plant Foods Hum Nutr; 2004 Dec; 59(1):15-21. PubMed ID: 15675147
    [Abstract] [Full Text] [Related]

  • 29. [Amaranth flour: characteristics, comparative analysis, application possibilities].
    Zharkov IM, Miroshnichenko LA, Zviagin AA, Bavykina IA.
    Vopr Pitan; 2014 Dec; 83(1):67-73. PubMed ID: 25059059
    [Abstract] [Full Text] [Related]

  • 30. [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 Dec; 54(4):274-83. PubMed ID: 15916182
    [Abstract] [Full Text] [Related]

  • 31. [Amaranth bars enriched with fructans: acceptability and nutritional value].
    Dias Capriles V, Gomes Arêas JA.
    Arch Latinoam Nutr; 2010 Sep; 60(3):291-7. PubMed ID: 21614826
    [Abstract] [Full Text] [Related]

  • 32. [Supplementary effect of 3 sources of soy protein on various corn products].
    Bressani R, Hernández E, Colón A, Wolzak A, Gómez-Brenes R.
    Arch Latinoam Nutr; 1981 Mar; 31(1):52-62. PubMed ID: 7199278
    [Abstract] [Full Text] [Related]

  • 33. Iron, zinc and calcium dialyzability from extruded product based on whole grain amaranth (Amaranthus caudatus and Amaranthus cruentus) and amaranth/Zea mays blends.
    Galan MG, Drago SR, Armada M, José RG.
    Int J Food Sci Nutr; 2013 Jun; 64(4):502-7. PubMed ID: 23256750
    [Abstract] [Full Text] [Related]

  • 34. Role of ingredients in pasta product quality: a review on recent developments.
    Fuad T, Prabhasankar P.
    Crit Rev Food Sci Nutr; 2010 Sep; 50(8):787-98. PubMed ID: 20830636
    [Abstract] [Full Text] [Related]

  • 35. Protein and starch digestibilities and mineral availability of products developed from potato, soy and corn flour.
    Gahlawat P, Sehgal S.
    Plant Foods Hum Nutr; 1998 Sep; 52(2):151-60. PubMed ID: 9839814
    [Abstract] [Full Text] [Related]

  • 36. Fortification of precooked maize flour with coarse defatted maize germ.
    Rivero F, Racca E, Martínez-Torres C, Taylor P, Leets I, Tropper E, García-Casal MN, Ramírez J, Layrisse M.
    Arch Latinoam Nutr; 1994 Jun; 44(2):129-32. PubMed ID: 7733792
    [Abstract] [Full Text] [Related]

  • 37. [Effect of processing and amino acids supplementation on the protein quality of amaranth (Amaranthus caudatus)].
    Imeri A, Flores R, Elías LG, Bressani R.
    Arch Latinoam Nutr; 1987 Mar; 37(1):161-73. PubMed ID: 3454615
    [Abstract] [Full Text] [Related]

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

  • 39. 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 Mar; 60 Suppl 7():167-79. PubMed ID: 19399673
    [Abstract] [Full Text] [Related]

  • 40. [Amaranth: a technological alternative in child nutrition].
    Imeri AG, Elías LG, Bressani R.
    Arch Latinoam Nutr; 1987 Mar; 37(1):147-59. PubMed ID: 3454614
    [Abstract] [Full Text] [Related]

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