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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

146 related items for PubMed ID: 24848458

  • 1.
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  • 2. 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
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  • 3. 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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  • 7. Fortification of white flat bread with sprouted red kidney bean (Phaseolus vulgaris).
    Viswanathan K, Ho P.
    Acta Sci Pol Technol Aliment; 2014 Aug 15; 13(1):27-34. PubMed ID: 24583381
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  • 8. 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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  • 11. [Flour of hard bean (Phaseolus vulgaris) in the preparation of bread].
    Vásquez Carrillo MG, Ortega Delgado ML, Estrada Lugo E.
    Arch Latinoam Nutr; 1991 Dec 15; 41(4):620-30. PubMed ID: 1841542
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  • 14. Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges.
    Villarino CB, Jayasena V, Coorey R, Chakrabarti-Bell S, Johnson SK.
    Crit Rev Food Sci Nutr; 2016 Dec 15; 56(5):835-57. PubMed ID: 25675266
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  • 15. Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making.
    Janssen F, Wouters AGB, Pareyt B, Gerits LR, Delcour JA, Waelkens E, Derua R.
    Food Res Int; 2018 Oct 15; 112():299-311. PubMed ID: 30131141
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  • 16. Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium-hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior.
    Katyal M, Singh N, Virdi AS, Kaur A, Ahlawat AK, Singh AM, Bajaj R.
    J Food Sci; 2020 Jan 15; 85(1):65-76. PubMed ID: 31869859
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  • 20. Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate.
    Erben M, Osella CA.
    Food Sci Technol Int; 2017 Jul 15; 23(5):457-468. PubMed ID: 28345354
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