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PUBMED FOR HANDHELDS

Journal Abstract Search

222 related items for PubMed ID: 30409661

  • 21. [Supplementation of wheat flour with chickpea (Cicer arietinum) flour. I. Preparation of flours and their properties for bread making].
    Figuerola FE, Estévez AM, Castillo E.
    Arch Latinoam Nutr; 1987 Jun; 37(2):378-87. PubMed ID: 3455191
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  • 22. Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour.
    Ho LH, Abdul Aziz NA, Azahari B.
    Food Chem; 2013 Aug 15; 139(1-4):532-9. PubMed ID: 23561142
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  • 24. Antioxidant activity of rye bread enriched with milled buckwheat groats fractions.
    Żmijewski M, Sokół-Łętowska A, Pejcz E, Orzeł D.
    Rocz Panstw Zakl Hig; 2015 Aug 15; 66(2):115-21. PubMed ID: 26024399
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  • 25. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.
    Martinez-Villaluenga C, Michalska A, Frias J, Piskula MK, Vidal-Valverde C, Zieliński H.
    J Food Sci; 2009 Aug 15; 74(1):C49-55. PubMed ID: 19200085
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  • 26. Evaluation of composite millet breads for sensory and nutritional qualities and glycemic response.
    Chhavi A, Sarita S.
    Malays J Nutr; 2012 Apr 15; 18(1):89-101. PubMed ID: 23713233
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  • 27. Acceptability of complementary foods and breads prepared from zinc-fortified cereal flours among young children and adults in Senegal.
    Aaron GJ, Lo NB, Hess SY, Guiro AT, Wade S, Ndiaye NF, Guinard JX, Brown KH.
    J Food Sci; 2011 Apr 15; 76(1):S56-62. PubMed ID: 21535716
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  • 30. Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties.
    Pešić MB, Pešić MM, Bezbradica J, Stanojević AB, Ivković P, Milinčić DD, Demin M, Kostić AŽ, Dojčinović B, Stanojević SP.
    Molecules; 2023 May 15; 28(10):. PubMed ID: 37241841
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  • 31. Phenolic content, physical and sensory properties of breads made with different types of barley wort.
    Baiano A, Viggiani I, Terracone C, Romaniello R, Del Nobile MA.
    J Sci Food Agric; 2015 Oct 15; 95(13):2736-41. PubMed ID: 25452195
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  • 34. 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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  • 36. Studies on the baking properties of wheat: pigeonpea flour blends.
    Harinder K, Kaur B, Sharma S.
    Plant Foods Hum Nutr; 1999 Apr 15; 54(3):217-26. PubMed ID: 10716403
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  • 37. Effects of yeast and bran on phytate degradation and minerals in rice bread.
    Kadan RS, Phillippy BQ.
    J Food Sci; 2007 May 15; 72(4):C208-11. PubMed ID: 17995762
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  • 38. 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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  • 39. Phytase-mediated mineral solubilization from cereals under in vitro gastric conditions.
    Nielsen AV, Meyer AS.
    J Sci Food Agric; 2016 Aug 15; 96(11):3755-61. PubMed ID: 26678688
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  • 40. 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
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