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Journal Abstract Search

373 related items for PubMed ID: 30971118

  • 1. Quality evaluation of sweet potato powder-enriched cereal products.
    Lauková M, Minarovičová L, Karovičová J, Kohajdová Z.
    Food Sci Technol Int; 2019 Sep; 25(6):523-532. PubMed ID: 30971118
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  • 7. Effects of whey and soy protein addition on bread rheological property of wheat flour.
    Zhou J, Liu J, Tang X.
    J Texture Stud; 2018 Feb; 49(1):38-46. PubMed ID: 28472867
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  • 9. Incorporation of pea peel powder: Effect on dough quality, physical properties and shelf life of the cookies.
    Kaur H, Kaur A, Kaur P, Kaur K.
    J Food Sci Technol; 2023 Oct; 60(10):2591-2606. PubMed ID: 37599851
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  • 10. Yellow sweet potato flour: use in sweet bread processing to increase β-carotene content and improve quality.
    Nogueira AC, Sehn GAR, Rebellato AP, Coutinho JP, Godoy HT, Chang YK, Steel CJ, Clerici MTPS.
    An Acad Bras Cienc; 2018 Oct; 90(1):283-293. PubMed ID: 29424387
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  • 11. Rheological characteristics of wheat-chickpea composite flour doughs and effect of Amla powder (Phyllanthus emblica L.) addition on the functional properties of bread.
    Zafar TA, Allafi AR, Alkandari D, Al-Othman A.
    Food Sci Technol Int; 2021 Apr; 27(3):264-275. PubMed ID: 32847395
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  • 12. Cladodes from prickly pear as a functional ingredient: effect on fat retention, oxidative stability, nutritional and sensory properties of cookies.
    Msaddak L, Siala R, Fakhfakh N, Ayadi MA, Nasri M, Zouari N.
    Int J Food Sci Nutr; 2015 Apr; 66(8):851-7. PubMed ID: 26460166
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  • 13. Wheat-Free and Nutritious Bread and 'Coricos' Made with Mesoamerican Ancestral Corn, Amaranth, Sweet Potato and Chia.
    Calderón de la Barca AM, Porras-Loaiza MAP, Pineda-Díaz EA, González-Ríos H, Heredia-Sandoval NG, Islas-Rubio AR.
    Plant Foods Hum Nutr; 2022 Dec; 77(4):591-598. PubMed ID: 35987934
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  • 14. Cookies from composite wheat-sesame peels flours: dough quality and effect of Bacillus subtilis SPB1 biosurfactant addition.
    Zouari R, Besbes S, Ellouze-Chaabouni S, Ghribi-Aydi D.
    Food Chem; 2016 Mar 01; 194():758-69. PubMed ID: 26471616
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  • 15. Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products.
    Ospina MA, Moreno JL, Tran T, Jaramillo AM, Gallego-Castillo S, Ospina B, Dufour D.
    J Sci Food Agric; 2024 Jun 01; 104(8):4671-4679. PubMed ID: 37406186
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  • 16. Incorporation of carrot pomace powder in wheat flour: effect on flour, dough and cookie characteristics.
    Ahmad M, Wani TA, Wani SM, Masoodi FA, Gani A.
    J Food Sci Technol; 2016 Oct 01; 53(10):3715-3724. PubMed ID: 28017986
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  • 17. Production of high fructose syrup from cassava and sweet potato flours and their blends with cereal flours.
    Johnson R, Moorthy SN, Padmaja G.
    Food Sci Technol Int; 2010 Jun 01; 16(3):251-8. PubMed ID: 21339141
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  • 18. Rheological, physical and sensorial evaluation of cookies supplemented with dairy powders.
    Sert D, Demir MK, Ertaş N.
    Food Sci Technol Int; 2016 Apr 01; 22(3):196-202. PubMed ID: 25888679
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  • 19. The potential contribution of bread buns fortified with beta-carotene-rich sweet potato in Central Mozambique.
    Low JW, van Jaarsveld PJ.
    Food Nutr Bull; 2008 Jun 01; 29(2):98-107. PubMed ID: 18693473
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  • 20. Physical properties of acetylated and enzyme-modified potato and sweet potato flours.
    Yadav AR, Guha M, Reddy SY, Tharanathan RN, Ramteke RS.
    J Food Sci; 2007 Jun 01; 72(5):E249-53. PubMed ID: 17995723
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