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Journal Abstract Search

333 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
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 4. Oat raw materials and bakery products - amino acid composition and celiac immunoreactivity.
    Mickowska B, Litwinek D, Gambuś H.
    Acta Sci Pol Technol Aliment; 2016 Mar; 15(1):89-97. PubMed ID: 28071042
    [Abstract] [Full Text] [Related]

  • 5. New alternatives from sustainable sources to wheat in bakery foods: Science, technology, and challenges.
    Siddiqui SA, Mahmud MMC, Abdi G, Wanich U, Farooqi MQU, Settapramote N, Khan S, Wani SA.
    J Food Biochem; 2022 Sep; 46(9):e14185. PubMed ID: 35441405
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 7. Effect of conventional milling on the nutritional value and antioxidant capacity of wheat types common in Ethiopia and a recovery attempt with bran supplementation in bread.
    Heshe GG, Haki GD, Woldegiorgis AZ, Gemede HF.
    Food Sci Nutr; 2016 Jul 01; 4(4):534-43. PubMed ID: 27386103
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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 Jul 01; 60(13):2158-2173. PubMed ID: 31257912
    [Abstract] [Full Text] [Related]

  • 11. Use of peanut and cowpea in wheat-based products containing composite flours.
    McWatters KH, Resurreccion AV, Beuchat LR, Phillips RD.
    Plant Foods Hum Nutr; 1995 Jan 01; 47(1):71-87. PubMed ID: 7784400
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  • 13. [Bread from the bioactivated wheat grain with the raised nutrition value].
    Ponomareva EI, Alekhina NN, Bakaeva IA.
    Vopr Pitan; 2016 Jan 01; 85(2):116-21. PubMed ID: 27455607
    [Abstract] [Full Text] [Related]

  • 14. Selected nutritional, physical and sensory characteristics of pan and flat breads prepared from composite flours containing fababean.
    Abdel-Aal ES, Sosulski FW, Youssef MM, Shehata AA.
    Plant Foods Hum Nutr; 1993 Nov 01; 44(3):227-39. PubMed ID: 8295862
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

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