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Journal Abstract Search

144 related items for PubMed ID: 23742142

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Effect of bambara groundnut flour (Vigna subterranea (L.) Verdc.) supplementation on chemical, physical, nutritional and sensory evaluation of wheat bread.
    Abdualrahman MA, Ali AO, Elkhalifa EA, Sulieman AE.
    Pak J Biol Sci; 2012 Sep 01; 15(17):845-9. PubMed ID: 24163969
    [Abstract] [Full Text] [Related]

  • 3. 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 01; 64(7):877-81. PubMed ID: 23730794
    [Abstract] [Full Text] [Related]

  • 4. Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products.
    Mubarak AE.
    Nahrung; 2001 Aug 01; 45(4):241-5. PubMed ID: 11534461
    [Abstract] [Full Text] [Related]

  • 5. Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour.
    Hoye C, Ross CF.
    J Food Sci; 2011 Sep 01; 76(7):S428-36. PubMed ID: 22417561
    [Abstract] [Full Text] [Related]

  • 6. Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour.
    Gupta S, Shimray CA, Venkateswara Rao G.
    Int J Food Sci Nutr; 2012 Jun 01; 63(4):411-20. PubMed ID: 22053854
    [Abstract] [Full Text] [Related]

  • 7. Effect of raw wheat germ addition on the physical texture and objective color of a designer food (pan bread).
    al-Hooti SN, Sidhu JS, al-Saqer JM, al-Othman A.
    Nahrung; 2002 Apr 01; 46(2):68-72. PubMed ID: 12017993
    [Abstract] [Full Text] [Related]

  • 8. Defatted Soy Flour Supplementation of Wheat Bread ameliorates Blood Chemistry and Oxidative Stress in Wistar rats.
    Ebuehi OA, Okafor HK.
    Nig Q J Hosp Med; 2015 Apr 01; 25(3):156-63. PubMed ID: 27295808
    [Abstract] [Full Text] [Related]

  • 9. Effect of microparticulated wheat bran on the physical properties of bread.
    Kim BK, Cho AR, Chun YG, Park DJ.
    Int J Food Sci Nutr; 2013 Feb 01; 64(1):122-9. PubMed ID: 22849296
    [Abstract] [Full Text] [Related]

  • 10. Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake.
    Campbell L, Euston SR, Ahmed MA.
    Food Chem; 2016 Mar 01; 194():1230-7. PubMed ID: 26471676
    [Abstract] [Full Text] [Related]

  • 11. Physico-chemical and nutritional properties of cereal-pulse blends for bread making.
    Dhingra S, Jood S.
    Nutr Health; 2002 Mar 01; 16(3):183-94. PubMed ID: 12418802
    [Abstract] [Full Text] [Related]

  • 12. White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits.
    Mildner-Szkudlarz S, Bajerska J, Zawirska-Wojtasiak R, Górecka D.
    J Sci Food Agric; 2013 Jan 01; 93(2):389-95. PubMed ID: 22806270
    [Abstract] [Full Text] [Related]

  • 13. [Enrichment of wheat flour with sunflower and soya flour for bakery products].
    Sambucetti ME, de Scicli GG, Sanahuja JC.
    Arch Latinoam Nutr; 1976 Sep 01; 26(3):353-64. PubMed ID: 1034469
    [Abstract] [Full Text] [Related]

  • 14. Effect of sesame seed proteins supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread.
    El-Adawy TA.
    Plant Foods Hum Nutr; 1995 Dec 01; 48(4):311-26. PubMed ID: 8882369
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  • 19. Effect of transglutaminase on some properties of cake enriched with various protein sources.
    Alp H, Bilgiçli N.
    J Food Sci; 2008 Jun 01; 73(5):S209-14. PubMed ID: 18577012
    [Abstract] [Full Text] [Related]

  • 20. Effect of ingredients on rheological, physico-sensory, and nutritional characteristics of omega-3-fatty acid enriched eggless cake.
    Abhay Kumar N, Prasada Rao UJS, Jeyarani T, Indrani D.
    J Texture Stud; 2017 Oct 01; 48(5):439-449. PubMed ID: 28967226
    [Abstract] [Full Text] [Related]

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