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Journal Abstract Search

157 related items for PubMed ID: 25493185

  • 21. Starches of two water yam (Dioscorea alata) varieties used as congeals in yogurt production.
    Tortoe C, Akonor PT, Ofori J.
    Food Sci Nutr; 2019 Mar; 7(3):1053-1062. PubMed ID: 30918648
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  • 22. Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut.
    Dada MA, Bello FA, Omobulejo FO, Olukunle FE.
    Heliyon; 2023 Nov; 9(11):e22477. PubMed ID: 38034758
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  • 23. Characterizing genotypic variation in biochemical composition, anti-nutritional and mineral bioavailability of some Nigerian yam (Dioscorea spp.) land races.
    Otegbayo BO, Oguniyan DJ, Olunlade BA, Oroniran OO, Atobatele OE.
    J Food Sci Technol; 2018 Jan; 55(1):205-216. PubMed ID: 29358812
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  • 24. Physicochemical, Pasting Properties and In Vitro Starch Digestion of Chinese Yam Flours as Affected by Microwave Freeze-Drying.
    Li L, Chen J, Bai D, Xu M, Cao W, Ren G, Ren A, Duan X.
    Foods; 2022 Aug 03; 11(15):. PubMed ID: 35954090
    [Abstract] [Full Text] [Related]

  • 25. Evaluation of the physicochemical, proximate, and sensory properties of moinmoin from blends of cowpea and water yam flour.
    Otunola GA, Afolayan AJ.
    Food Sci Nutr; 2018 Jun 03; 6(4):991-997. PubMed ID: 29983962
    [Abstract] [Full Text] [Related]

  • 26. Effect of Soaking and Roasting on the Physicochemical and Pasting Properties of Soybean Flour.
    Agume AS, Njintang NY, Mbofung CM.
    Foods; 2017 Feb 10; 6(2):. PubMed ID: 28231091
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  • 27. Effect of the germination period on functional properties of finger millet flour and sensorial quality of porridge.
    Yenasew A, Urga K.
    Food Sci Nutr; 2023 May 10; 11(5):2336-2343. PubMed ID: 37181313
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  • 28. Microwave and blanch-assisted drying of white yam (Dioscorea rotundata).
    Abano EE, Amoah RS.
    Food Sci Nutr; 2015 Nov 10; 3(6):586-96. PubMed ID: 26788300
    [Abstract] [Full Text] [Related]

  • 29. Glycemic index of different varieties of yam as influenced by boiling, frying and roasting.
    Ampofo D, Agbenorhevi JK, Firempong CK, Adu-Kwarteng E.
    Food Sci Nutr; 2021 Feb 10; 9(2):1106-1111. PubMed ID: 33598194
    [Abstract] [Full Text] [Related]

  • 30. Quality changes in cocoyam flours during storage.
    Obadina A, Ashimolowo H, Olotu I.
    Food Sci Nutr; 2016 Nov 10; 4(6):818-827. PubMed ID: 27826431
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  • 36. Development of multigrain chapatti with spices mix to enhance the nutritional values and their storage study.
    Walde SG, Agrawal S, Mittal S.
    J Food Sci Technol; 2021 Mar 10; 58(3):1132-1142. PubMed ID: 33678895
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  • 37. Comparison of physicochemical and functional properties of flour and starch extract in different methods from Africa locust bean (Parkia biglobosa) seeds.
    Sankhon A, Amadou I, Yao WR, Wang H, Qian H, Sangare M.
    Afr J Tradit Complement Altern Med; 2014 Mar 10; 11(2):264-72. PubMed ID: 25435606
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