Development of a healthy biscuit: an alternative approach to biscuit manufacture.

Autor: Boobier WJ; Health and Exercise Science Research Unit, School of Applied Sciences, University of Glamorgan, Pontypridd, CF37 1DL, UK. wboobier@glam.ac.uk, Baker JS, Davies B

Publikováno v: Nutrition journal [Nutr J] 2006 Mar 15; Vol. 5, pp. 7. Date of Electronic Publication: 2006 Mar 15.

Extruded breakfast meal from malted finger millet (Eleusine coracana) and watermelon (Citrullus lanatus) seed flour: in-vivo nutritional qualities study.

Autor: Owheruo, Joseph Oghenewogaga^1,2, Oluwajuyitan, Timilehin David² tdoluwajuyitan@futa.edu.ng, Ifesan, Beatrice Olawunmi², Bolade, Matthew Kolawole²

Publikováno v: Bulletin of the National Research Centre. 4/9/2021, Vol. 45 Issue 1, p1-9. 9p.

The effect of macro- and micro-nutrient fortification of biscuits on their sensory properties and on hedonic liking of older people.

Autor: Tsikritzi, Roussa, Moynihan, Paula J, Gosney, Margot A, Allen, Victoria J, Methven, Lisa

Publikováno v: Journal of the Science of Food & Agriculture; Aug2014, Vol. 94 Issue 10, p2040-2048, 9p

Effect of a Balanced Mixture of Dietary Fibers on Gastric Emptying, Intestinal Transit and Body Weight.

Autor: Bortolotti, Mauro, Levorato, Maurizio, Lugli, Andrea, Mazzero, Giosuè

Publikováno v: Annals of Nutrition & Metabolism; Jul2008, Vol. 52 Issue 3, p221-226, 6p, 2 Charts, 1 Graph

Teaching Innovations in Lipid Science

Autor: Randall J. Weselake

Featuring practical strategies and exciting experiments, Teaching Innovations in Lipid Science addresses lipid education at a range of levels from the novice to the graduate student and teacher. Peer-reviewed contributions from internationally known