Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Physico-Chemical and Sensory Evaluation of Wheat Bread Supplemented with Stabilized Undefatted Rice Bran"
written by Michael O. Ameh, Dick I. Gernah, Bibiana D. Igbabul,
published by Food and Nutrition Sciences, Vol.4 No.9B, 2013
has been cited by the following article(s):
  • Google Scholar
  • CrossRef
[1] Online Proofing System Instructions
Medical Education, 2022
[2] Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods—A Review
Sustainability, 2022
[3] Upcycling soy processing waste (okara) into structured emulsions for fat replacement in sweet bread
… of the Science of Food and …, 2022
[4] Nutritional, antioxidant, carbohydrate hydrolyzing enzyme inhibitory activities, and glyceamic index of wheat bread as influence by bambara groundnut …
SN Applied Sciences, 2022
[5] Product Development, Nutritional Characteristics and Consumers Acceptability Studies of Doughnut Partially Substituted with Carrot (Daucus carota) and Mango …
Food and Applied Bioscience Journal, 2022
[6] Effects of Cereal Malts Used as Improver on Physico-Chemical, Nutritional and Sensory Characteristics of Wheat and Millet Composites Breads
Sereme… - Food and Nutrition …, 2022
[7] Effects of Cereal Malts Used as Improver on Physico-chemical, Nutritional and Sensory Characteristics of Wheat and Red Sorghum Composites Breads
American …, 2022
[8] Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products
Functional Cereals and …, 2022
[9] Food Processing and Preservation Technology: Advances, Methods, and Applications
2022
[10] DEVELOPMENT AND QUALITY EVALUATION OF CKE FORTIFIED WITH Moringa oleifera LEAF POWDER
2022
[11] The traditional underground stored wheat (Triticum durum): nutritional quality and selection of lactic acid bacterial strains with antifungal activity
2022
[12] دراسات تکنولوجية وکيميائية على الخبز المدعم بمسحوق بعض الخضروات‎
مجلة الاقتصاد المنزلي. جامعة المنوفية, 2022
[13] Nutritional Properties, Antioxidant and Enzyme Inhibitory Activities of Bread Sweetened with Date Fruit
2021
[14] Production and Evaluation of Cookies from Composites of Sprouted Wheat, Sorghum and African Yam Bean Seed Flours
Nigeria Agricultural Journal, 2021
[15] غنی‌سازی آرد گندم با سبوس برنج هیدروترمال شده: بررسی ویژگی‌های رئولوژیک خمیر‎
تحقیقات غلات, 2021
[16] An investigation of quality and shelf-life of rice bran fortified Fouman cookie using symmetric and asymmetric multivariate methods
2021
[17] Nutritional Composition and Sensory Evaluation of Cake Fortified with Moringa oleifera Leaf Powder and Ripe Banana Flour
Applied Sciences, 2021
[18] Sensory and physic-chemical properties of wheat bread prepared with apple pomace
2021
[19] OPTIMIZATION OF GLUTEN-FREE BREAD PREPARED FROM GREEN BANANA, PUMPKIN SEED AND CASSAVA COMPOSITE FLOURS
2021
[20] Quality Assessment of Azama–A Toasted African Yam Bean (Sphenostylis stenocarpa) Seed Snack in Abia State, Nigeria
International Journal of Theoretical & Applied Sciences, 2021
[21] Investigation of quality and shelf life of Fouman cookie fortified with rice bran using symmetric and asymmetric multivariate methods
2021
[22] Effect of emulsifier diacetyl tartaric acid ester of mono-and diglycerides (DATEM) and enzyme transglutaminase on quality characteristics of rice bran croissants
2021
[23] The analysis of bread quality from Moringa oleifera (kelor) leaf flour
2021
[24] Wheat bread fortification by grape pomace powder: Nutritional, technological, antioxidant, and sensory properties
2021
[25] Rice (Oryza sativa) Bran
2021
[26] Development, optimization, and critical quality characteristics of new wheat-flour dough formulations fortified with hydrothermally-treated rice bran
2020
[27] Potential application of hippophae rhamnoides in wheat bread production
2020
[28] Assessment of Nutritional and Microbiological Properties of Biscuit Supplemented With Moringa Oleifera Seed Protein Concentrate
2020
[29] Development, Physical and Sensory Evaluation of Chapathi (Indian Flatbread) Produced by Utilizing Legumes, Nutri-Cereals and Wheat Flour
2020
[30] TRADITIONAL FERMENTED WHEAT: NUTRITIONAL QUALITY AND SENSORY EVALUATION OF BREAD PRODUCED FROM COMPOSITE FERMENTED WHEAT …
2020
[31] Quality evaluation of “Ahuma”: a traditional breakfast porridge meal from African yam bean (Sphenostylis stenocarpa) sold in makurdi metropolis
2020
[32] Potential of Food Processing By-products as Dietary Fibers
2020
[33] Sensory evaluation and nutritional analysis of samples of cake and cookies made with millet flour enriched with yeast and calcium
International Journal of Home Science, 2020
[34] Physical, textural, rheological, and sensory characteristics of amaranth-based wheat flour bread
2020
[35] The effect of moringa oleifera leaf powder on the physical quality, nutritional composition and consumer acceptability of white and brown breads
2020
[36] BREAD CONSUMPTION PATTERN AND THE POTENTIAL OF ORANGE-FLESHED SWEETPOTATO-COMPOSITE BREAD IN GHANA.
2020
[37] Nutritional and Organoleptic Evaluation of Baked Products Incorporating Stabilized Rice Bran
2020
[38] Physicochemical and microbial stability of wheat bread as influenced by the supplementation of radiofrequency stabilized rice bran
2020
[39] Production and quality evaluation of bread from wheat and pregelatinized cassava flour blends incorporated with carboxyl methylcellulose
South Asian J. Food Technol. Environ., 2020
[40] Bread consumption pattern and the potential of orange-fleshed sweetpotato-composite bread in Ghana
2020
[41] Value added egg muffins incorporating full fat rice bran (10 and 20%) and flax seeds (10%)
2019
[42] QUALITY CHARACTERISTICS OF CORN TORTILLA PREPARED WITH DIFFERENT LEVELS OF RICE BRAN PROTEIN CONCENTRATE
2019
[43] Quality Characteristics of Bread Produced from Wheat and White Kidney Bean Composite Flour
2019
[44] Quality Development Of Bar Chocolate Products Based On Consumer Preferences: Case Study On SMEs
2019
[45] Red kidney bean and rice flours: potential ingredients in the production of gluten-free bread with functional quality
2019
[46] QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN
2019
[47] Nutrient composition of value added eggless muffins incorporating full fat rice bran, mixed nuts and sesame seeds
2019
[48] Development of a low-fat, high-fibre snack: effect of bran particle sizes and processing conditions
2019
[49] Quality Assessment of Bread from wheat, water yam and Soybean flours
2019
[50] Quality Characteristics of Bread from Wheat and Garden Peas Flours
2019
[51] Ameliorative Role of Composite Flour Against Human Maladies
2019
[52] Production, Quality Evaluation and Acceptability of Bread from Wheat, Bambara Groundnut and Yellow Root Cassava Flours
2019
[53] Nutrient composition of value added eggless muffins incorporating defatted rice bran, mixed nuts and sesame seeds
2018
[54] Proximate Composition, Physical, Functional, and Sensory Properties of Gurasa Produced from Flours of Indigenous Wheat Cultivars, Pearl Millet and Cowpea
2018
[55] Investigate the Effects of Increased Yeast Addition and Proofing Time on the Quality Characteristic of Bread from Wheat and Cassava Flour
2018
[56] PENGEMBANGAN PRODUK MAKANAN COKELAT BERBASIS PREFERENSI KONSUMEN
2018
[57] Características fisicoquímicas, sensoriales y bioactivas del pan de trigo sustituido parcialmente con harina de cáscara de plátano (musa paradisiaca l.)
2018
[58] Bread Production from Different Flours Using Strains of Baker's and Palm Wine Yeasts
2018
[59] Investigating the effect of drying factors on the quality assessment of plantain flour and wheat-plantain bread.
2018
[60] VALORIZATION STRATEGIES OF COCONUT FLOUR
Thesis, 2018
[61] PENGEMBANGAN PRODUK MAKANAN COKELAT BERBASIS PREFERENSI KONSUMEN PRODUCT DEVELOPMENT OF CHOCOLATE FOOD BASED ON …
2018
[62] Physico-Chemical, Functional and Sensory Properties of Composite Bread prepared from Wheat and defatted Cashew (Anacardium occidentale L.) Kernel Flour
International Journal of Environmental & Agriculture Research, 2018
[63] Comparative analysis of grain quality and nutraceutical properties of selected rice varieties from Kerala
2018
[64] Product Development of Chocolate with Quality Function Deployment Approach: A Case Study in SMEs Chocolate Industry in Indonesia
2018
[65] The hypoglycemic effect and sensory properties of bread prepared using combinations of Japanese whole rye, whole-wheat and wheat flours.
2018
[66] FORMULATING AND ANALYSING CONSUMER PREFERENCE OF GLUTEN FREE BREAD
2018
[67] Physico-Chemical, Functional and Sensory Properties ofComposite Bread prepared from Wheat and defatted Cashew(Anacardium occidentale L.) Kernel Flour
International Journal of Environmental & Agriculture Research, 2018
[68] Comparative analysis of grain quality and nutraceutical properties of selected rice varieties from Kerala.
Current Science, 2018
[69] Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response
International Journal of Food Science & Technology, 2018
[70] Production of Noodles from Wheat Flour Mixed with Sorghum and Millet and their Nutritional and Sensory Characteristics
2018
[71] Effect of heating method on the microbial levels and acrylamide in corn grits and subsequent use as functional ingredient for bread making
Food and Bioproducts Processing, 2018
[72] Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified with Natural Sources of Calcium
Journal of Food Quality, 2018
[73] Proximate Composition, Physical, Functional, and Sensory Properties of Gurasa Produced from Flours of Indigenous Wheat Cultivars, Pearl Millet and …
2018
[74] Production of Noodles from Composite Flour and it is Nutritional and Sensory Characteristics
2018
[75] BIOLOGICAL EVALUATION OF BALADY BREAD AS AFFECTED BY REPLACING WHEAT FLOUR WITH DIFFERENT LEVELS OF DATE FIBER
2018
[76] The hypoglycemic effect and sensory properties of bread prepared using combinations of Japanese whole rye, whole-wheat and wheat flours
2018
[77] Federico Villareal
2018
[78] Research Article Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders
2017
[79] Studies on the effect of stabilized rice bran supplementation on physico-chemical, microbial and textural quality of bread.
2017
[80] Buğday/çavdar/bamya kompozit ununun ekmeğin bazı kalite özelliklerine etkisi
2017
[81] Reuse of agroindustry by-products to produce new fibre enriched bread formulations: impact in physico-chemical, sensorial and nutritional chraracteristics
2017
[82] Investigating the effect of drying factors on the quality assessment of plantain flour and wheat-plantain bread
2017
[83] NUTRITIONAL PROTEIN QUALITY EVALUATION OF WHEAT BREAD SUPPLEMENTED BY RICE BRAN FLOUR
2017
[84] Impact of the addition of RS-III prepared from sweet potato starch on the quality of bread
Journal of Food Measurement and Characterization, 2017
[85] Nutritive value and acceptability of bread fortified with moringa seed powder
Journal of the Saudi Society of Agricultural Sciences, 2017
[86] Food industry by-products used as functional ingredients of bakery products
Trends in Food Science & Technology, 2017
[87] Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders
Journal of Food Quality, 2017
[88] 黃豆吐司之品質評估
臺灣中興大學學位論文, 2017
[89] PHYSICO-CHEMICAL PROPERTIES AND QUALITY OF BALADY BREAD MADE OF WHEAT FLOUR AND RICE BRAN BLENDS
2017
[90] Effect Adding Of Rice Bran Or Tomato Seed Protein Concentrate On Wheat Dough Performance And Pan Bread Quality Properties
2016
[91] Sensory evaluation and nutritional value of balady flat bread supplemented with banana peels as a natural source of dietary fiber
Annals of Agricultural Sciences, 2016
[92] Pengaruh Modal Usaha dan Jumlah Pelanggan Terhadap Pendapatan Produsen Roti di Kota Denpasar dengan Lama Usaha sebagai Variabel Moderating
2016
[93] Physicochemical and sensory quality evaluation of chapati (Indian flat bread) produced by utilizing underutilized jering (Pithecellobium jiringa Jack.) legume and …
International Food Research Journal, 2015
[94] Development, sensory and nutritional evaluation of value added bread and muffins incorporating rice bran
Thesis, 2015
[95] Physicochemical and sensory quality evaluation of chapati (Indian flat bread) produced by utilizing underutilized jering (Pithecellobium jiringa Jack.) legume and wheat composite flours.
International Food Research Journal, 2015
[96] Nutritional and sensory properties of protein enriched bread
2015
[97] Processing of Rice Bran and Utilization in Food Products
The Indian Journal of Nutrition and Dietetics, 2015
[98] ISIL İŞLEM GÖRMÜŞ BAKLA EZME TOZUNUN EKMEK YAPIMINDA KULLANIMI VE KALİTE KRİTERLERİ ÜZERİNE ETKİSİNİN BELİRLENMESİ
2015
[99] Utilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Development
2015
[100] Evaluation Quality of One Layer Flat Bread Supplemented with Beans and Sorghum Baked on Hot Metal Surface
Food and Nutrition Sciences, 2014
[101] Research Paper Open Access
[102] Physico-Chemical properties Of Bread From Wheat, Bambara Groundnut And Irish Potato Flour Enriched With Mushroom (Agaricus Bisporus)
OO Oguntoyinbo
[103] Mineral and Sensory Qualities of Bread From Wheat, Bambara Groundnut and Irish Potato Enriched With Mushroom Flour (Agaricus Bisporus)
OO Oguntoyinbo
[104] Effect of fortification of defatted Moringa oleifera seed flour on consumers acceptability and nutritional characteristics of wheat bread
[105] Effects of the Incorporation of Arabinoxylans Derived from Selected Cereals (Rice Bran and Corn Fibre) and Sugarcane Bagasse on the Quality of Baked …
[106] Utilization of eggshell in food system as an alternative source of Calcium
[107] Descriptive and instrumental analysis of gluten free bread from green banana, pumpkin seed and cassava composite flours
[108] Technological and Chemical Studies on Bread Supplemented with some Vegetables Powder.
Free SCIRP Newsletters
Copyright © 2006-2024 Scientific Research Publishing Inc. All Rights Reserved.
Top