Search Result "bread acceptability"
Evaluation of Pita Bread Fortified with Defatted Flaxseed Flour
Journal: Current Nutrition & Food Science
Volume: 8 Issue: 2 Year: 2012 Page: 91-101
Author(s): Rabie Khattab,Mohammad Zeitoun,Omar M Barbary
Evaluation of Risk Assessment for Acrylamide in Bread Consumed inTehran
Journal: Current Nutrition & Food Science
Volume: 19 Issue: 4 Year: 2023 Page: 489-493
Author(s): Mohammad Kazem Koohi
The Use of Unsaturated Fatty Acids in Liposomal Form to Get Bread Enriched with ω-3 Fatty Acids
Journal: Current Nutrition & Food Science
Volume: 14 Issue: 1 Year: 2018 Page: 54-60
Author(s): Tatyana Kozlova,Erzhena Syngeeva,Sesegma Zhamsaranova,Galina Lamazhapova
Impacts of Vending Practices on the Microbiological Quality of Bread in the Ojoo Area of Ibadan, Oyo-State, Nigeria
Journal: Current Nutrition & Food Science
Volume: 15 Issue: 1 Year: 2019 Page: 31-39
Author(s): Oluwadara Oluwaseun Alegbeleye,Wasiu Akinloye Oyebisi Afolabi,Beatrice Oluwatoyin Opeolu,Amin Mousavi Khaneghah
Quality Assessment of Wheat Bread with Microbial Transglutaminase Supplemented with Hull-Less Barley Flour
Journal: Current Nutrition & Food Science
Volume: 13 Issue: 3 Year: 2017 Page: 182-191
Author(s): Kiana Pourmohammadi,Seyed Mohammad Bagher Hashemi,Amin Mousavi Khaneghah,Roya Afshari,Mehran Alami,Mohammad Shahedi,Alireza Sadeghimahoonak
Flow-Injection Potentiometric Method for the Routine Determination of Chloride: Application to Bread Analysis
Journal: Current Analytical Chemistry
Volume: 6 Issue: 4 Year: 2010 Page: 277-287
Author(s): Sofia A.A. Almeida, Tania S.C.R. Rebelo, Ana M. Heitor, M. Beatriz P.P. Oliveira, M. Goreti F. Sales
Inclusion of Dietary Zeolite Reduces Aflatoxin B1 Levels in Household Bread Waste Used as Cattle Feed
Journal: Current Nutrition & Food Science
Volume: 10 Issue: 2 Year: 2014 Page: 107-111
Author(s): M. Yavarmanesh, M. Sohrabi Balssini, M.R. Edalatian Dovom, F. Ghiamati Yazdi, J. Barouei
Use of Iron as a Fortificant in Whole-Wheat Flour and Leavened Flat Bread in Developing Countries
Journal: Current Nutrition & Food Science
Volume: 2 Issue: 4 Year: 2006 Page: 409-413
Author(s): Faqir Muhammad Anjum, Adnan Zulfiqar, Ali Asghar, Shahzad Hussain
Effect of Flour Extraction Rate on the Sensory Evaluation of Iraqi Flatbread
Journal: Current Nutrition & Food Science
Volume: 17 Issue: 2 Year: 2021 Page: 204-209
Author(s): Abeer S. Alhendi,Dhafer Z. Al-Shalchi,Rana T. Alsallami,Zahraa S. Alobaidy
Physio-Pathological Consequences of Marginal or Severe Thiamin Deficiencies in Western Countries and the Potential of Cereal Products in Their Prevention
Journal: Current Nutrition & Food Science
Volume: 1 Issue: 3 Year: 2005 Page: 277-286
Author(s): F. Batifoulier, C. Remesy, P. Brachet, C. Demigne