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Journal Abstract Search

113 related items for PubMed ID: 5062145

  • 1. Effects of lysine on dough and protein quality of whole wheat meal chapatis and leavened bread.
    Tara KA, Usha MS, Bains GS.
    J Agric Food Chem; 1972; 20(1):116-8. PubMed ID: 5062145
    [No Abstract] [Full Text] [Related]

  • 2. Evaluation of the protein quality of wheat grains (Grizza 155) and eight related products by the dose-response bioassay.
    Hussein L, Abbassy M, Arafa A, Morcos SR.
    Z Ernahrungswiss; 1979 Dec; 18(4):275-85. PubMed ID: 549274
    [Abstract] [Full Text] [Related]

  • 3. Lysine supplementation of wheat proteins. A review.
    Vaghefi SB, Makdani DD, Mickelsen O.
    Am J Clin Nutr; 1974 Nov; 27(11):1231-46. PubMed ID: 4614664
    [No Abstract] [Full Text] [Related]

  • 4. Relationship between durum wheat protein properties and pasta dough rheology and spaghetti cooking quality.
    Dexter JE, Matsuo RR.
    J Agric Food Chem; 1980 Nov; 28(5):899-902. PubMed ID: 7462516
    [No Abstract] [Full Text] [Related]

  • 5. An evaluation of the protein quality of quinoa.
    Mahoney AW, Lopez JG, Hendricks DG.
    J Agric Food Chem; 1975 Nov; 23(2):190-3. PubMed ID: 1169266
    [No Abstract] [Full Text] [Related]

  • 6. Protein quality of the high yielding varieties of rice.
    Mitra GN, Das NB.
    J Agric Food Chem; 1971 Nov; 19(5):927-9. PubMed ID: 5134654
    [No Abstract] [Full Text] [Related]

  • 7. The effect of baking on availability of essential amino acids in wheat.
    El-Shafei MM, Kamal MA, Abbassi MH, Said AK.
    Nahrung; 1983 Nov; 27(1):45-53. PubMed ID: 6406895
    [Abstract] [Full Text] [Related]

  • 8. Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality.
    Zhang P, Jondiko TO, Tilley M, Awika JM.
    J Sci Food Agric; 2014 Oct; 94(13):2801-6. PubMed ID: 24591045
    [Abstract] [Full Text] [Related]

  • 9. Localization of puroindoline-a and lipids in bread dough using confocal scanning laser microscopy.
    Dubreil L, Biswas SC, Marion D.
    J Agric Food Chem; 2002 Oct 09; 50(21):6078-85. PubMed ID: 12358483
    [Abstract] [Full Text] [Related]

  • 10. [Biological value of wheat bread with various food additives].
    Efremov VV, Maslenikova EM, Nemenova IuM, Gvozdova LG, Kraĭko EA.
    Gig Sanit; 1970 Jun 09; 35(6):88-90. PubMed ID: 5536388
    [No Abstract] [Full Text] [Related]

  • 11. Effect of supplementation on physicochemical, sensory and nutritional characteristics of bread.
    Dhingra S, Jood S.
    Nutr Health; 2002 Jun 09; 16(4):313-29. PubMed ID: 12617282
    [Abstract] [Full Text] [Related]

  • 12. Comparative characterization of microbiological and biological assays of protein quality of some foodstuffs.
    Kharatyan SG, Kerimova MG, Ignatyev AD, Rozhansky ME.
    Nahrung; 1974 Jun 09; 18(3):243-9. PubMed ID: 4209506
    [No Abstract] [Full Text] [Related]

  • 13. [Chemical composition and biological value of tortillas and bread produced on the commercial level in Costa Rica].
    Vargas E, Muñoz R, Gómez J.
    Arch Latinoam Nutr; 1986 Sep 09; 36(3):456-65. PubMed ID: 3632219
    [Abstract] [Full Text] [Related]

  • 14. Iron absorption from wheat bread. Influence of various amounts of bran.
    Björn-Rasmussen E.
    Nutr Metab; 1974 Sep 09; 16(2):101-10. PubMed ID: 4836925
    [No Abstract] [Full Text] [Related]

  • 15. Nutritional value of mixtures of baladi bread and broad beans.
    Hussein L, Gabrial GN, Morcos SR.
    J Sci Food Agric; 1974 Dec 09; 25(12):1433-40. PubMed ID: 4437148
    [No Abstract] [Full Text] [Related]

  • 16. Studies on nutritive value of left protein from lucerne (Medicago sativa). 3. Supplementation of rat diets based on wheat.
    Rau BH, Singh N.
    J Sci Food Agric; 1971 Nov 09; 22(11):569-71. PubMed ID: 5139811
    [No Abstract] [Full Text] [Related]

  • 17. [Studies on the effect of raw protein supply on the lysine requirements in young pigs of living weight of 12-40 kg. 2. Report. Feeding studies with wheat-soy bean extraction residues].
    Bodenstein KH.
    Arch Tierernahr; 1976 Sep 09; 26(9):655-9. PubMed ID: 1034472
    [Abstract] [Full Text] [Related]

  • 18. Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake.
    Campbell L, Euston SR, Ahmed MA.
    Food Chem; 2016 Mar 01; 194():1230-7. PubMed ID: 26471676
    [Abstract] [Full Text] [Related]

  • 19. Protein nutritional value of a biscuit processed by extrusion cooking: effects on available lysine.
    Björck I, Noguchi A, Asp NG, Cheftel JC, Dahlqvist A.
    J Agric Food Chem; 1983 Mar 01; 31(3):488-92. PubMed ID: 6411787
    [No Abstract] [Full Text] [Related]

  • 20. The amino acid composition and protein quality of biscuits.
    Hussein L, Abbassy M, Arafa A, Morcos SR.
    Z Ernahrungswiss; 1979 Dec 01; 18(4):245-9. PubMed ID: 549271
    [Abstract] [Full Text] [Related]

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