These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

308 related items for PubMed ID: 22676707

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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

  • 7. Formulation and physicochemical and sensorial evaluation of biscuit-type cookies supplemented with fruit powders.
    Uchoa AM, Correia da Costa JM, Maia GA, Meira TR, Sousa PH, Montenegro Brasil I.
    Plant Foods Hum Nutr; 2009 Jun; 64(2):153-9. PubMed ID: 19455423
    [Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10. Influence of debittered, defatted fenugreek seed powder and flaxseed powder on the rheological characteristics of dough and quality of cookies.
    Metwal N, Jyotsna R, Jeyarani T, Venkateswara Rao G.
    Int J Food Sci Nutr; 2011 Jun; 62(4):336-44. PubMed ID: 21250900
    [Abstract] [Full Text] [Related]

  • 11. Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends.
    Hooda S, Jood S.
    Nahrung; 2003 Aug; 47(4):265-8. PubMed ID: 13678267
    [Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15. Effect of co-milled wheat, green gram and barley on the rheological and quality characteristics of cookies.
    Tulse SB, V R, Rajiv J, Sakhare SD.
    Food Sci Technol Int; 2015 Oct; 21(7):492-502. PubMed ID: 25217023
    [Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17. [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]

  • 18. Production optimization of passion fruit peel flour and its incorporation into dietary food.
    Garcia MV, Milani MS, Ries EF.
    Food Sci Technol Int; 2020 Mar; 26(2):132-139. PubMed ID: 31537114
    [Abstract] [Full Text] [Related]

  • 19. Evaluation of composite millet breads for sensory and nutritional qualities and glycemic response.
    Chhavi A, Sarita S.
    Malays J Nutr; 2012 Apr; 18(1):89-101. PubMed ID: 23713233
    [Abstract] [Full Text] [Related]

  • 20. [Supplementation of wheat flour with chickpea (Cicer arietinum) flour. II. Chemical composition and biological quality of breads made with blends of the same].
    Estevez AM, Figuerola F, Vásquez M, Castillo E, Yáñez E.
    Arch Latinoam Nutr; 1987 Sep; 37(3):515-24. PubMed ID: 3506405
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 16.