Results 81 to 90 of about 213,344 (344)
Foods, 2020 The seed coat (hull) of broad bean (Vicia faba) (BBH) is a significant secondary product of processing with a promising nutritional profile. Bean hull has a high fiber content (49%), yet it remains underexploited as an ingredient by the food industry ...
Qianqian Ni +5 more
semanticscholar +1 more source
Regional Shopping Objectives in British Grocery Retail Transactions Using Segmented Topic Models
Applied Stochastic Models in Business and Industry, EarlyView.ABSTRACT Understanding the customer behaviours behind transactional data has high commercial value in the grocery retail industry. Customers generate millions of transactions every day, choosing and buying products to satisfy specific shopping needs.
Mariflor Vega Carrasco +4 more
wiley +1 more source
Foods, 2020 Flaxseed has been recently studied for the formulation of healthy functional foods that are also useful for the prevention of chronic diseases. In this context, the production of sourdough bread fortified with different percentages of flaxseed cake was ...
C. Sanmartin +10 more
semanticscholar +1 more source
The quality of interaction with children in collective play: Children's agency
British Educational Research Journal, EarlyView.Abstract There is a growing body of studies on increasing the quality of infant–toddler education and care. Yet little attention has been directed towards how to bring toddlers' agency and perspective to their personally meaningful learning in collective play.
Liang Li
wiley +1 more source
Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types
International Journal of Food Science, 2013 Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity.
Maria Eduardo +3 more
doaj +1 more source
Multiphoton microscopy is a nondestructive label-free approach to investigate the 3D structure of gas cell walls in bread dough [PDF]
, 2023 Nanci Castanha +5 more
openalex +1 more source
The Bakers of Paris and the Bread Question, 1700-1775
, 2020 In preindustrial Europe, dependence on grain shaped every phase of life from economic development to spiritual expression, and the problem of subsistence dominated the everyday order of things in a merciless and unremitting way. Steven Laurence Kaplan's "
S. Kaplan
semanticscholar +1 more source
The effect of Quinoa flour and enzymes on the quality of gluten‐free bread
Food Science & Nutrition, 2020 Gluten‐free products usually are produced by refined flours such as rice and corn flour, which the bran is separated during processing. These flours are not nutritionally as rich as gluten containing products.
Saadat Azizi +3 more
semanticscholar +1 more source
Transformation Teams Leading the Hispanic‐Serving Institutions Movement at HSI Community Colleges
New Directions for Community Colleges, EarlyView.ABSTRACT The Department of Education defunded discretionary grant programs for enrollment‐based minority‐serving institutions (MSIs) on September 10, 2025, yet Hispanic‐serving institutions (HSIs) still exist and must continue to adapt to their growing population of Latine/x students.
Gina Ann Garcia +2 more
wiley +1 more source
Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition
Foods, 2020 The influence of flour replacement by yogurt or curd-cheese additions (from 10% to 20%, w/w) on the glycemic response and bioactivity improvements of gluten-free bread was evaluated.
Carla Graça +5 more
doaj +1 more source