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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

460 related items for PubMed ID: 35904200

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  • 23. Single Varietal Dry Bean (Phaseolus vulgaris L.) Pastas: Nutritional Profile and Consumer Acceptability.
    Hooper SD, Glahn RP, Cichy KA.
    Plant Foods Hum Nutr; 2019 Sep; 74(3):342-349. PubMed ID: 31177359
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  • 28. 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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  • 29. Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products.
    Mubarak AE.
    Nahrung; 2001 Aug 30; 45(4):241-5. PubMed ID: 11534461
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  • 30. Effect of water content and flour particle size on gluten-free bread quality and digestibility.
    de la Hera E, Rosell CM, Gomez M.
    Food Chem; 2014 May 15; 151():526-31. PubMed ID: 24423566
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  • 32. Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars.
    Liu X, Mu T, Sun H, Zhang M, Chen J, Fauconnier ML.
    Int J Food Sci Nutr; 2017 Mar 15; 68(2):167-178. PubMed ID: 27608859
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  • 34. Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread.
    Mencin M, Markanovič N, Mikulič Petkovšek M, Veberič R, Terpinc P.
    Molecules; 2023 Apr 13; 28(8):. PubMed ID: 37110662
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  • 35. Effect of sesame seed proteins supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread.
    El-Adawy TA.
    Plant Foods Hum Nutr; 1995 Dec 13; 48(4):311-26. PubMed ID: 8882369
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  • 37. In vitro and in vivo glycemic responses and antioxidant potency of acorn and chickpea fortified gluten-free breads.
    Gkountenoudi-Eskitzi I, Kotsiou K, Irakli MN, Lazaridis A, Biliaderis CG, Lazaridou A.
    Food Res Int; 2023 Apr 13; 166():112579. PubMed ID: 36914342
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  • 38. Usability of microfluidized flaxseed as a functional additive in bread.
    Saka İ, Baumgartner B, Özkaya B.
    J Sci Food Agric; 2022 Jan 30; 102(2):505-513. PubMed ID: 34143439
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  • 40. Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads.
    Collar C, Conte P.
    Food Sci Technol Int; 2017 Jan 30; 23(1):24-35. PubMed ID: 27440156
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