Chemical and Nutritional Characterization of Sourdoughs Made with Sprouted and Unsprouted Whole-Wheat Flour and Their Effects on the Technological Quality of Bread. [PDF]
FoodsNavarro JL +4 more
europepmc +1 more source
Physicochemical and Functional Properties of Soluble and Insoluble Dietary Fibers in Whole Grains and Their Health Benefits. [PDF]
FoodsAriyarathna P +3 more
europepmc +1 more source
Impact of Ferulated Arabinoxylans from Maize Bran on Farinograph and Pasting Properties of Wheat Flour Blends. [PDF]
FoodsHussain M, Simsek S.
europepmc +1 more source
Enhancement of wheat bread quality using xylanase cellulase from gamma radiated Trichoderma afroharzianum mutant. [PDF]
Sci RepAskari H +3 more
europepmc +1 more source
The Silent Revolution of Brewer's Spent Grain: Meat/Food Innovations Through Circularity, Resource Recovery, and Nutritional Synergy-A Review. [PDF]
FoodsTapia D +6 more
europepmc +1 more source
Dietary Fiber and Processing Interventions for Enhanced Batters and Final Baked Products: A Review. [PDF]
Int J Food SciRaj A S, Dubey PK, Pandey H, Upadhyay A.
europepmc +1 more source
Safety evaluation of the food enzyme endo-1,4-β-xylanase from the genetically modified <i>Bacillus licheniformis</i> strain NZYM-FX. [PDF]
EFSA JEFSA Panel on Food Enzymes (FEZ) +15 more
europepmc +1 more source
Contribution of (non-)starch polysaccharides to distinctive sensory perception in beer - Significance of their physical and friction characteristics. [PDF]
Curr Res Food SciMoreno Ravelo RC +3 more
europepmc +1 more source