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Journal Abstract Search

129 related items for PubMed ID: 37385063

  • 1. Melon seed: A nutritionally valuable by-product and its effects on cake quality.
    Çağındı Ö, Akca EE, Köse E.
    Food Chem; 2023 Nov 30; 427():136679. PubMed ID: 37385063
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  • 11. Alternative flours from pulp melons (Cucumis melo L.): Seasonality influence on physical, chemical, technological parameters, and utilization in bakery product.
    Gurgel de Medeiros LD, Almeida de Carvalho LB, Silva Freitas EP, Porto DL, Soares Aragão CF, Canindé de Sousa Júnior F, Florentino da Silva Chaves Damasceno KS, Fernandes de Assis C, Araújo Morais AH, Passos TS.
    Heliyon; 2024 May 15; 10(9):e29609. PubMed ID: 38756580
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  • 12. Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein.
    Ben Jeddou K, Bouaziz F, Zouari-Ellouzi S, Chaari F, Ellouz-Chaabouni S, Ellouz-Ghorbel R, Nouri-Ellouz O.
    Food Chem; 2017 Feb 15; 217():668-677. PubMed ID: 27664685
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  • 15. Effect of defatted Lagenaria siceraria (Molina) Standley seed flour as a fat replacer on physicochemical, technological, and sensory properties of beef patty.
    Noumo Ngangmou T, Johny LC, Mbougueng PD, Sokamte Tegang A, Tatsadjieu Ngoune L, Suresh PV, Mbofung CMF.
    Anim Sci J; 2024 Feb 15; 95(1):e13952. PubMed ID: 38689465
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  • 16. Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).
    Singh M, Byars JA, Liu SX.
    J Food Sci; 2015 Jun 15; 80(6):E1229-34. PubMed ID: 25922214
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  • 19. Effect of ingredients on rheological, physico-sensory, and nutritional characteristics of omega-3-fatty acid enriched eggless cake.
    Abhay Kumar N, Prasada Rao UJS, Jeyarani T, Indrani D.
    J Texture Stud; 2017 Oct 15; 48(5):439-449. PubMed ID: 28967226
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  • 20. Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake.
    Jongsutjarittam N, Charoenrein S.
    Carbohydr Polym; 2013 Sep 12; 97(2):306-14. PubMed ID: 23911450
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