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Journal Abstract Search

328 related items for PubMed ID: 23768388

  • 1. Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour.
    Shin DJ, Kim W, Kim Y.
    Food Chem; 2013 Nov 01; 141(1):517-23. PubMed ID: 23768388
    [Abstract] [Full Text] [Related]

  • 2. Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.
    Nkhabutlane P, du Rand GE, de Kock HL.
    J Sci Food Agric; 2014 Aug 01; 94(10):2104-17. PubMed ID: 24338919
    [Abstract] [Full Text] [Related]

  • 3. Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations.
    Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, Tungtrakul P.
    J Food Sci; 2010 Aug 01; 75(6):S312-8. PubMed ID: 20722954
    [Abstract] [Full Text] [Related]

  • 4. Effects of germination conditions on enzyme activities and starch hydrolysis of long-grain brown rice in relation to flour properties and bread qualities.
    Wunthunyarat W, Seo HS, Wang YJ.
    J Food Sci; 2020 Feb 01; 85(2):349-357. PubMed ID: 31957892
    [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. Incorporating whole soybean pulp into wheat flour for nutrient-enriched steamed bread: Exploring the impact on physical and nutritional characteristics.
    Han F, Song J, Qi M, Li Y, Xu M, Zhang X, Yan C, Chen S, Li H.
    J Food Sci; 2024 Sep 01; 89(9):5449-5460. PubMed ID: 39169542
    [Abstract] [Full Text] [Related]

  • 7. Incorporation of pulse flours of different particle size in relation to pita bread quality.
    Borsuk Y, Arntfield S, Lukow OM, Swallow K, Malcolmson L.
    J Sci Food Agric; 2012 Aug 15; 92(10):2055-61. PubMed ID: 22311851
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time.
    Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, No HK, King JM.
    J Food Sci; 2010 Aug 01; 75(6):S333-9. PubMed ID: 20722957
    [Abstract] [Full Text] [Related]

  • 10. Quality of bread supplemented with mushroom mycelia.
    Ulziijargal E, Yang JH, Lin LY, Chen CP, Mau JL.
    Food Chem; 2013 May 01; 138(1):70-6. PubMed ID: 23265457
    [Abstract] [Full Text] [Related]

  • 11. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
    Smith BM, Bean SR, Herald TJ, Aramouni FM.
    J Food Sci; 2012 Jun 01; 77(6):C684-9. PubMed ID: 22671523
    [Abstract] [Full Text] [Related]

  • 12. Characteristics of bread prepared from wheat flours blended with various kinds of newly developed rice flours.
    Nakamura S, Suzuki K, Ohtsubo K.
    J Food Sci; 2009 Apr 01; 74(3):E121-30. PubMed ID: 19397717
    [Abstract] [Full Text] [Related]

  • 13. Effect of Germination and Fermentation on Carbohydrate Composition of Australian Sweet Lupin and Soybean Seeds and Flours.
    Kaczmarska KT, Chandra-Hioe MV, Zabaras D, Frank D, Arcot J.
    J Agric Food Chem; 2017 Nov 22; 65(46):10064-10073. PubMed ID: 29058428
    [Abstract] [Full Text] [Related]

  • 14. Development of soy-based bread with acceptable sensory properties.
    Ivanovski B, Seetharaman K, Duizer LM.
    J Food Sci; 2012 Jan 22; 77(1):S71-6. PubMed ID: 22260133
    [Abstract] [Full Text] [Related]

  • 15. Influence of maize flour particle size on gluten-free breadmaking.
    de la Hera E, Talegón M, Caballero P, Gómez M.
    J Sci Food Agric; 2013 Mar 15; 93(4):924-32. PubMed ID: 22886488
    [Abstract] [Full Text] [Related]

  • 16. Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products.
    Mubarak AE.
    Nahrung; 2001 Aug 15; 45(4):241-5. PubMed ID: 11534461
    [Abstract] [Full Text] [Related]

  • 17. Effect of tiger nut-derived products in gluten-free batter and bread.
    Aguilar N, Albanell E, Miñarro B, Guamis B, Capellas M.
    Food Sci Technol Int; 2015 Jul 15; 21(5):323-31. PubMed ID: 24854294
    [Abstract] [Full Text] [Related]

  • 18. Quality characteristics of wheat flour dough and bread containing grape pomace flour.
    Šporin M, Avbelj M, Kovač B, Možina SS.
    Food Sci Technol Int; 2018 Apr 15; 24(3):251-263. PubMed ID: 29207886
    [Abstract] [Full Text] [Related]

  • 19. [Effect of soybean lipoxygenae on baking properties of wheat flour].
    Permiakova MD, Trufanov VA.
    Prikl Biokhim Mikrobiol; 2011 Apr 15; 47(3):348-54. PubMed ID: 21790037
    [Abstract] [Full Text] [Related]

  • 20. Quality and sensory characteristics of hard red wheat after residential storage for up to 32 y.
    Rose DJ, Ogden LV, Dunn ML, Jamison RG, Lloyd MA, Pike OA.
    J Food Sci; 2011 Apr 15; 76(1):S8-S13. PubMed ID: 21535720
    [Abstract] [Full Text] [Related]

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