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36 Papers found for "Cereal Science (36)"

Proximate composition of whole wheat bread prepared with fortification of rice and sorghum flour

Asadullah Marri, Shahzor Gul Khaskheli, Nida Shaikh, Saghir Ahmed Sheikh, Iftikhar Ahmed Solangi

Pure and Applied Biology (PAB) | 2017

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Development and characterization of a novel missi roti multimix: exploring nutritional and sensory properties

Ali Hassan, Malaika Tayyab, Muhammad Aamir, Muhammad Atif Randhawa

Zoo Botanica | 2025

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Preparation of Steamed Cupcakes Using Wheat, Barley, and Water Chestnut Flour

Kiran Kareem Bukhsh

Journal of Arable Crops and Marketing (JACM) | 2024

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Physicochemical and functional properties of breadfruit flour, commercial wheat flour and starches

Napisah Hussin2, Siti Nuriah Mohd Noor1, Zarinah Zakaria1*

Bioscience Research | 2019

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A Comparative Study on Nutritional and Technological Quality of Fourteen (14) Cultivars of Pearl Millets [Pennisetum glaucum (L) Leeke] in Burkina Faso

A. T. Cheik, Bayane Yaya, Savadogo Aly, Traore Alfred

Pakistan Journal of Nutrition | 2006

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The Enzymic Activity in Flour and its Effect on the Quality of the Iranian Traditional Breads (Barbari and Lavash)

A. Taslimi, A. R. Feyzipour, S. M. Seyedain, S.M. T. Mazloumi

Pakistan Journal of Nutrition | 2006

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Effect of Processing Treatments Followed by Fermentation on Protein Content and Digestibility of Pearl Millet (Pennisetum typhoideum) Cultivars

Amro B. Hassan, Elfadil E. Babiker, Gammaa A. Osman, Isam A. Mohamed Ahmed, Mohamed M. Eltayeb, Nuha M. Osman

Pakistan Journal of Nutrition | 2005

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Production, Viscosity, Microbiological Quality and Sensory Properties of Complementary Food Blends of Improved Rice Cultivars, Soybean and Sorghum Malt

Charles Bristone, Joseph U. Igwebuike, Mamudu H. Badau, Nahemiah Danbaba

Pakistan Journal of Nutrition | 2016

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Physicochemical and Protein Quality of Noodles Made with Wheat and Okara Flour Blends

L. Egbadon, L.C. Okpala, S. Okoye

Pakistan Journal of Nutrition | 2016

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Resistant Starch Content and Glycaemic Index of Sago (Metroxylon spp.) Starch and Red Bean (Phaseolus vulgaris) Based Analogue Ric

Bambang Haryanto, Danar Praseptiangga, Sri Budi Wahjuningsih, Y. Marsono

Pakistan Journal of Nutrition | 2016

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