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Journal Abstract Search

1110 related items for PubMed ID: 24338919

  • 1. 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; 94(10):2104-17. PubMed ID: 24338919
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  • 2. Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads.
    Wolter A, Hager AS, Zannini E, Czerny M, Arendt EK.
    Int J Food Microbiol; 2014 Feb 17; 172():83-91. PubMed ID: 24361837
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  • 4. Effect of sorghum flour composition and particle size on quality properties of gluten-free bread.
    Trappey EF, Khouryieh H, Aramouni F, Herald T.
    Food Sci Technol Int; 2015 Apr 17; 21(3):188-202. PubMed ID: 24519987
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  • 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
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  • 9. Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.
    Rizzello CG, Calasso M, Campanella D, De Angelis M, Gobbetti M.
    Int J Food Microbiol; 2014 Jun 16; 180():78-87. PubMed ID: 24794619
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  • 10. Antioxidant contents and antioxidative properties of traditional rye breads.
    Michalska A, Ceglinska A, Amarowicz R, Piskula MK, Szawara-Nowak D, Zielinski H.
    J Agric Food Chem; 2007 Feb 07; 55(3):734-40. PubMed ID: 17263468
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  • 12. 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 07; 85(10):3141-3149. PubMed ID: 32857867
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  • 15. Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality.
    Zhang P, Jondiko TO, Tilley M, Awika JM.
    J Sci Food Agric; 2014 Oct 07; 94(13):2801-6. PubMed ID: 24591045
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  • 17. Physical properties and sensory evaluation of bread containing micronized whole wheat flour.
    Protonotariou S, Stergiou P, Christaki M, Mandala IG.
    Food Chem; 2020 Jul 15; 318():126497. PubMed ID: 32126472
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  • 18. 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
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  • 19. 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 15; 89(9):5449-5460. PubMed ID: 39169542
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  • 20. Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability.
    Yousif A, Nhepera D, Johnson S.
    Food Chem; 2012 Sep 15; 134(2):880-7. PubMed ID: 23107703
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