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The Nutritional Value, Energy and Nutrient Contents and Claims of Marketed Multi-grain Breads
by Refat Alkurd, Hamed Takruri, Marwan Muwalla and Tawfeeq Arafat
Journal of Food and Nutrition Research. 2020, 8(10), 600-605. DOI: 10.12691/jfnr-8-10-9
Pub. Date: November 02, 2020Views: 6305Downloads: 7527
bread Jordan nutrient claim carbohydrate energy multi-grain
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Consumers’ Acceptance, Satisfaction in Consuming Gluten-free Bread: A Market Survey Approach
by Marcell Toth, Gyula Vatai and Andras Koris
International Journal of Celiac Disease. 2020, 8(2), 44-49. DOI: 10.12691/ijcd-8-2-1
Pub. Date: June 27, 2020Views: 6879Downloads: 7749
Celiac disease gluten-free market needs consumer trends satisfaction
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Properties and Mechanism of Melted Cheeses and Non-melted Cheeses: A Case Study Mozzarella and Bread Cheese (Juustoleipa)
by Cyrille G. Zady, Attien Paul, Kouassi Clement and Ernest K. Koffi
American Journal of Food Science and Technology. 2019, 7(3), 94-98. DOI: 10.12691/ajfst-7-3-4
Pub. Date: April 15, 2019Views: 12997Downloads: 12623
mozzarella bread cheese melting protein microstructure texture
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Chia Seed Addition to Cheese Bread Contributed to the Increase in the Omega-3 Fatty Acid Concentration without Changing the Physico-chemical and Sensory Characteristics
by Alex Richard Costa Silva, Izabelly Cavalcante Cavassani, Ariane Dias de Amorim, Érica Aguiar Moraes and Erika Madeira Moreira da Silva
Journal of Food and Nutrition Research. 2018, 6(6), 393-399. DOI: 10.12691/jfnr-6-6-7
Pub. Date: June 30, 2018Views: 12503Downloads: 11969
Salvia hispanica L. cheese bread storage omega-3 fatty acids fatty acid
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Effect of Resistant Starch on Physicochemical Properties of Wheat Dough and Bread
by Yung-Shin Shyu, Jean-Yu Hwang, Tzu-Ching Huang and Wen-Chieh Sung
Journal of Food and Nutrition Research. 2018, 6(5), 335-340. DOI: 10.12691/jfnr-6-5-9
Pub. Date: May 19, 2018Views: 18088Downloads: 17601
alveograph bread farinograph resistant starch scanning electron microscopy (SEM)
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Yellow Rust Effects on Grain Yield, and Yield Components of Some Spring Bread Wheat Cultivars under Rainfed Conditions
by Sebei Abdennour, Ferjaoui Sahbi and Bchini Houcine
World Journal of Agricultural Research. 2018, 6(2), 65-69. DOI: 10.12691/wjar-6-2-5
Pub. Date: April 26, 2018Views: 18131Downloads: 17538
Puccinia striiformis Triticum aestivum resistant varieties yield fungicide.
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Utilization of Breadfruit in Low Fat Cookie Formulation
by Barber L.I, Emelike N.J.T and Sunday B.N
Journal of Food and Nutrition Research. 2016, 4(10), 658-663. DOI: 10.12691/jfnr-4-10-5
Pub. Date: September 23, 2016Views: 20913Downloads: 18176
breadfruit low fat cookies proximate functional physical sensory properties
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The Effect of Fortified Bread with Defatted Cake of Citrullus lanatus on Blood Biochemical Parameters in Rat
by MEITE Alassane, BOUAFOU Kouamé Guy Marcel, OUATTARA Howélé, DALLY Théodor., KOUAME Koffi Gabouët and KATI-COULIBALY Séraphin
American Journal of Food and Nutrition. 2016, 4(3), 74-77. DOI: 10.12691/ajfn-4-3-3
Pub. Date: May 21, 2016Views: 17295Downloads: 16559Citations: 1
blood biochemical parameters food fortification wheat flour Citrullus lanatus
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A Successfully Treated Case of Aspergillus Flavus Fungal Keratitis Caused by Stale Bread Corneal Injury
by Tariq Debasi, Abdulkareem M. Al Bekairy, Abdulmalik M. Alkatheri, Yazeed A. Al-Ferayan, Abdullmajeed S. Al-Fakhri and Thamer Alenazi
American Journal of Medical Case Reports. 2016, 4(1), 5-7. DOI: 10.12691/ajmcr-4-1-2
Pub. Date: January 07, 2016Views: 23278Downloads: 21089
keratitis asperigillus eye trauma amphotericin B
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Volume and Texture of Brown Rye Bread Fortified with Different Cellulose Fibres Length
by Katharina Fuckerer, Oliver Hensel and Joachim J. Schmitt
Journal of Food and Nutrition Research. 2015, 3(10), 637-640. DOI: 10.12691/jfnr-3-10-3
Pub. Date: December 05, 2015Views: 14321Downloads: 12879Citations: 1
rye bread cellulose volume texture
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