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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

308 related items for PubMed ID: 22676707

  • 21. 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; 60 Suppl 7():167-79. PubMed ID: 19399673
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  • 22. 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; 16(8):e0255287. PubMed ID: 34375368
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  • 23. Bioavailability of calcium, iron and zinc fortified whole wheat flour chapatti.
    Ahmed A, Anjum FM, Ur Rehman S, Randhawa MA, Farooq U.
    Plant Foods Hum Nutr; 2008 Mar; 63(1):7-13. PubMed ID: 18004661
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  • 24. Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products.
    Mubarak AE.
    Nahrung; 2001 Aug; 45(4):241-5. PubMed ID: 11534461
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  • 25. Nutritional evaluation of wheat-fenugreek blends for product making.
    Hooda S, Jood S.
    Plant Foods Hum Nutr; 2004 Aug; 59(4):149-54. PubMed ID: 15678723
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  • 26. [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; 37(2):378-87. PubMed ID: 3455191
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  • 30. Effects of xylanase supplementation on the apparent digestibility and digestible content of energy, amino acids, phosphorus, and calcium in wheat and wheat by-products from dry milling fed to grower pigs.
    Nortey TN, Patience JF, Sands JS, Trottier NL, Zijlstra RT.
    J Anim Sci; 2008 Dec; 86(12):3450-64. PubMed ID: 18676730
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  • 31. Physicochemical and functional properties of peeled and unpeeled pumpkin flour.
    Noor Aziah AA, Komathi CA.
    J Food Sci; 2009 Sep; 74(7):S328-33. PubMed ID: 19895499
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  • 34. Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti.
    Padalino L, Mastromatteo M, Lecce L, Spinelli S, Conte A, Del Nobile MA.
    Int J Food Sci Nutr; 2015 May; 66(3):266-74. PubMed ID: 25666412
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  • 35. [Preparation of cookies with a flour mixture of wheat and green plantain].
    Maldonado R, Pacheco de Delahaye E.
    Arch Latinoam Nutr; 2000 Dec; 50(4):387-93. PubMed ID: 11464671
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  • 37. Biological study on the effect of supplementing wheat flour with fish protein concentrate.
    Shehata NA.
    Nahrung; 1992 Dec; 36(5):473-6. PubMed ID: 1480215
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