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Journal Abstract Search

191 related items for PubMed ID: 34361794

  • 1. Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread.
    Raczyk M, Kruszewski B, Michałowska D.
    Molecules; 2021 Jul 30; 26(15):. PubMed ID: 34361794
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  • 2. [Development of bakery products for greater adult consumption based on wheat and rice flour].
    Reyes Aguilar MJ, Palomo Pd, Bressani R.
    Arch Latinoam Nutr; 2004 Sep 30; 54(3):314-21. PubMed ID: 15807208
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  • 3. Effect of supplementation on physicochemical, sensory and nutritional characteristics of bread.
    Dhingra S, Jood S.
    Nutr Health; 2002 Sep 30; 16(4):313-29. PubMed ID: 12617282
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  • 9. Effects of the substitution of wheat flour with raw or germinated ayocote bean (Phaseolus coccineus) flour on the nutritional properties and quality of bread.
    Espinosa-Ramírez J, Mariscal-Moreno RM, Chuck-Hernández C, Serna-Saldivar SO, Espiricueta-Candelaria RS.
    J Food Sci; 2022 Sep 30; 87(9):3766-3780. PubMed ID: 35904200
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  • 10. Wheat bread enrichment with hard-to-cook bean extruded flours: nutritional and acceptance evaluation.
    Batista KA, Prudêncio SH, Fernandes KF.
    J Food Sci; 2011 Sep 30; 76(1):S108-13. PubMed ID: 21535708
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  • 12. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality.
    Santos FG, Fratelli C, Muniz DG, Capriles VD.
    J Food Sci; 2018 Jan 30; 83(1):188-197. PubMed ID: 29210449
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  • 13. Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour.
    Hoye C, Ross CF.
    J Food Sci; 2011 Sep 30; 76(7):S428-36. PubMed ID: 22417561
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  • 14. 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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  • 19. Quality attributes of breads from high-quality cassava flour improved with wet gluten.
    Akintayo OA, Oyeyinka SA, Aziz AO, Olawuyi IF, Kayode RMO, Karim OR.
    J Food Sci; 2020 Aug 01; 85(8):2310-2316. PubMed ID: 32691453
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  • 20. Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread.
    Rinaldi M, Paciulli M, Dall'Asta C, Cirlini M, Chiavaro E.
    J Sci Food Agric; 2015 Jan 01; 95(1):59-65. PubMed ID: 25060963
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