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Functional Wheat Bread from Partially Substituted Margarine with Cow''S Femoral Bone Marrow: Effects on Bread Indexes and Acceptability
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Outgoing claims: the papers this work cites, builds on, or argues with.
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Modelling of browning kinetics of bread crust during baking
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Calcium and phosphorous insight of local chicken, broiler and old layer bones and their ratios for optimal bone health and development
inferredcites →https://doi.org/10.1016/j.foodchem.2013.06.044openalex-extracted
Creation of reduced fat foods: Influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersions
inferredcites →https://doi.org/10.1016/j.foodhyd.2010.05.001openalex-extracted
Relationship of polymeric proteins with pasting, gel dynamic- and dough empirical-rheology in different Indian wheat varieties
inferredcites →https://doi.org/10.1016/j.foodres.2006.10.012openalex-extracted
Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf
inferredcites →https://doi.org/10.1016/j.foodres.2012.09.011openalex-extracted
Effect of monoglyceride-oil–water gels on white bread properties
inferredcites →https://doi.org/10.1016/j.jfoodeng.2006.10.008openalex-extracted
Effects of crust constraints on bread expansion and CO2 release
inferredcites →https://doi.org/10.1016/j.lwt.2012.09.011openalex-extracted
Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties
inferredcites →https://doi.org/10.1080/07315724.2006.10719577openalex-extracted
Role of Dietary Sodium in Osteoporosis
inferredcites →https://doi.org/10.1080/07315724.2018.1451408openalex-extracted
Influence of Avocado Purée as a Fat Replacer on Nutritional, Fatty Acid, and Organoleptic Properties of Low-Fat Muffins
inferredcites →https://doi.org/10.1080/10942912.2012.717154openalex-extracted
Influence of Gliadin and Glutenin Fractions on Rheological, Pasting, and Textural Properties of Dough
inferredcites →https://doi.org/10.1097/00075197-200303000-00013openalex-extracted
L-Glycine: a novel antiinflammatory, immunomodulatory, and cytoprotective agent
inferredcites →https://doi.org/10.1111/ijfs.12595openalex-extracted
The effects of bread‐making process factors on Australian sweet lupin‐wheat bread quality characteristics
inferredcites →https://doi.org/10.1111/j.1365-2621.2010.02492.xopenalex-extracted
Salt in food processing; usage and reduction: a review
inferredcites →https://doi.org/10.1111/j.1556-4029.2011.01709.xopenalex-extracted
Quantitative Assessment of the Percent Fat in Domestic Animal Bone Marrow*
inferredcites →https://doi.org/10.1111/jocd.12450openalex-extracted
Collagen: A review on its sources and potential cosmetic applications
inferredcites →https://doi.org/10.1111/nyas.13965openalex-extracted
Overlapping vitamin A interventions in the United States, Guatemala, Zambia, and South Africa: case studies
inferredcites →https://doi.org/10.1146/annurev.nutr.27.061406.093819openalex-extracted
Vitamin E Regulatory Mechanisms
inferredcites →https://doi.org/10.1186/cc10021openalex-extracted
Clinical review: Adiponectin biology and its role in inflammation and critical illness
inferredcites →https://doi.org/10.1210/jc.2012-3634openalex-extracted
Marrow Fat and Bone—New Perspectives
inferredcites →https://doi.org/10.12737/1513openalex-extracted
On the Role of Fats in Baked Flour Goods
inferredcites →https://doi.org/10.12966/ojacr.05.01.2014openalex-extracted
Bone Marrow: A Source of Nutritionally Valuable Fats as Typified in the Femur of Ram and Bull
inferredcites →https://doi.org/10.1301/00296640260093788openalex-extracted
Moving toward a Plant-based Diet: Are Iron and Zinc at Risk?
inferredcites →https://doi.org/10.1590/s0101-20612014000100001openalex-extracted
Application of fats in some food products
inferredcites →https://doi.org/10.17508/cjfst.2021.13.1.12openalex-extracted
Physico-chemical and Sensory Properties of Cookies Produced by Partial Substitution of Margarine with Avocado Pear (Persia americana)
inferredcites →https://doi.org/10.18052/www.scipress.com/sfp.5.24openalex-extracted
Influence of Plantain and Sprouted Soybean Pastes on the Nutrient and Proximate Composition of Two Species of Cocoyam Puddings as a Complementary Food
inferredcites →https://doi.org/10.3390/foods7120192openalex-extracted
Fat Replacers in Baked Food Products
inferredcites →https://doi.org/10.3390/nu7095388openalex-extracted
Magnesium in Prevention and Therapy
inferredcites →https://doi.org/10.3945/ajcn.110.004481openalex-extracted
Sodium content of processed foods in the United Kingdom: analysis of 44,000 foods purchased by 21,000 households
inferredcites →https://doi.org/10.5539/jfr.v4n6p133openalex-extracted
Effect of Addition of Three Leaf Yam Flour on Dough Properties and Sensory Qualities of Bread
inferredcites →https://doi.org/10.9790/2402-055106112openalex-extracted
Quality Evaluation of Bread Made By Substitution of Bakery Fat with Bullet Pear (Canarium Schweinfurthii) Fruit Oil
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