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Journal Abstract Search

332 related items for PubMed ID: 8484866

  • 1. Nutritional enrichment of bakery products by supplementation with nonwheat flours.
    Chavan JK, Kadam SS.
    Crit Rev Food Sci Nutr; 1993; 33(3):189-226. PubMed ID: 8484866
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  • 2. [Elaboration, by linear programming, of new products from cereals and legumes].
    Ballesteros MN, Yépiz GM, Grijalva MI, Ramos E, Valencia ME.
    Arch Latinoam Nutr; 1984 Mar; 34(1):130-45. PubMed ID: 6532341
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  • 3. The realm of plant proteins with focus on their application in developing new bakery products.
    Boukid F.
    Adv Food Nutr Res; 2022 Mar; 99():101-136. PubMed ID: 35595392
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  • 6. Heat and hydrothermal treatments of non-wheat flours.
    Torbica A, Belović M, Popović L, Čakarević J.
    Food Chem; 2021 Jan 01; 334():127523. PubMed ID: 32721833
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  • 8. 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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  • 9. Nutritional and sensory challenges of gluten-free bakery products: a review.
    Stantiall SE, Serventi L.
    Int J Food Sci Nutr; 2018 Jun 01; 69(4):427-436. PubMed ID: 28954552
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  • 10. The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry.
    Gobbetti M, De Angelis M, Di Cagno R, Polo A, Rizzello CG.
    Crit Rev Food Sci Nutr; 2020 Jun 01; 60(13):2158-2173. PubMed ID: 31257912
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  • 12. [Biodegradation of proteins of grain raw materials for the production of new bakery products].
    Rimareva LV, Fursova NA, Sokolova EN, Volkova GS, Borshova YA, Serba EM, Krivova AY.
    Vopr Pitan; 2018 Jun 01; 87(6):67-75. PubMed ID: 30763492
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  • 15. [Chemical and nutritional evaluation of triticale (Secale sp.) cultivated in Chile].
    Zacarías I, Yáñez E, Escobar M, Hewstone C, Wulf H.
    Arch Latinoam Nutr; 1982 Sep 01; 32(3):713-24. PubMed ID: 7171284
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  • 16. [Possibility of using flour of pigeon pea in products prepared with rice or wheat flour].
    Mueses C, de León L, Bressani R.
    Arch Latinoam Nutr; 1993 Mar 01; 43(1):41-5. PubMed ID: 8002701
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  • 17. Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour.
    Demir MK, Kutlu G, Yilmaz MT.
    J Texture Stud; 2017 Apr 01; 48(2):95-102. PubMed ID: 28370110
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  • 18. Novel flours from leguminosae (Neltuma ruscifolia) pods for technological improvement and nutritional enrichment of wheat bread.
    Ojeda LGI, Genevois CE, Busch VM.
    Heliyon; 2023 Jul 01; 9(7):e17774. PubMed ID: 37455995
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  • 19. [Enrichment of wheat flour with sunflower and soya flour for bakery products].
    Sambucetti ME, de Scicli GG, Sanahuja JC.
    Arch Latinoam Nutr; 1976 Sep 01; 26(3):353-64. PubMed ID: 1034469
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  • 20. Supplementation of irradiated and non-irradiated cowpea bean (Vigna unguiculata L. Walp) protein with cereal proteins. Supplementation of soup with a protein blend of appropriate nutritional value.
    Dario AC, Salgado JM.
    Plant Foods Hum Nutr; 1994 Oct 01; 46(3):213-9. PubMed ID: 7855092
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