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Journal Abstract Search

1225 related items for PubMed ID: 24163969

  • 1. 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
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  • 2. Germinated Bambara groundnut (Vigna subterranea) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread.
    Chinma CE, Ezeocha VC, Adedeji OE, Ayo-Omogie HN, Oganah-Ikujenyo BC, Anumba NL, Enimola GE, Adegoke DO, Alhassan R, Adebo OA.
    J Food Sci; 2023 Jun 01; 88(6):2368-2384. PubMed ID: 37092658
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. Effects of pectin and emulsifiers on the physical and nutritional qualities and consumer acceptability of wheat composite dough and bread.
    Ajibade BO, Ijabadeniyi OA.
    J Food Sci Technol; 2019 Jan 01; 56(1):83-92. PubMed ID: 30728549
    [Abstract] [Full Text] [Related]

  • 5. Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends.
    Hooda S, Jood S.
    Nahrung; 2003 Aug 01; 47(4):265-8. PubMed ID: 13678267
    [Abstract] [Full Text] [Related]

  • 6. Enrichment of Egyptian 'Balady' bread. Part 1. Baking studies, physical and sensory evaluation of enrichment with decorticated cracked broadbeans flour (Vicia faba L.).
    Abdel-Kader ZM.
    Nahrung; 2000 Dec 01; 44(6):418-21. PubMed ID: 11190837
    [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 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 15; 48(4):311-26. PubMed ID: 8882369
    [Abstract] [Full Text] [Related]

  • 9. Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour.
    Hoye C, Ross CF.
    J Food Sci; 2011 Sep 15; 76(7):S428-36. PubMed ID: 22417561
    [Abstract] [Full Text] [Related]

  • 10. 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
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  • 15. Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends.
    Aprodu I, Banu I.
    Food Sci Technol Int; 2015 Jul 15; 21(5):342-53. PubMed ID: 24837596
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  • 16. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
    Liu J, Li Q, Zhai H, Zhang Y, Zeng X, Tang Y, Tashi N, Pan Z.
    J Food Sci; 2020 Oct 15; 85(10):3141-3149. PubMed ID: 32857867
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  • 18. Bambara-wheat composite flour: rheological behavior of dough and functionality in bread.
    Erukainure OL, Okafor JN, Ogunji A, Ukazu H, Okafor EN, Eboagwu IL.
    Food Sci Nutr; 2016 Nov 15; 4(6):852-857. PubMed ID: 27826435
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  • 19. Physicochemical and Functional Properties of Insoluble Dietary Fiber Isolated from Bambara Groundnut (Vigna subterranea [L.] Verdc.).
    Diedericks CF, Jideani VA.
    J Food Sci; 2015 Sep 15; 80(9):C1933-44. PubMed ID: 26256094
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