Results 261 to 270 of about 31,405 (305)
Impact of structural reorganization induced by buckwheat flour processing on the eating quality and starch digestibility of gluten-free noodles. [PDF]
Food Chem XHan XM +5 more
europepmc +1 more source
Functional Optimization of a Novel Gluten-Free Bread Made with Tapioca Starch and Red Lentil Flour. [PDF]
FoodsBianchi F, Agnolin L, Simonato B.
europepmc +1 more source
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Nutritional characterisation and bioactive components of commercial carobs flours
Food Chemistry, 2014Food industry is interested in the utilisation of legume flours for the improvement the nutritional quality of cereal based foods. In this context, this research aimed at investigating the beneficial properties of different commercial carob seed flours -Ceratonia siliqua L.-.
Alessandra Durazzo +5 more
openaire +2 more sources
Implementation of commercial oat and sorghum flours in brewing
European Food Research and Technology, 2013Brewing with commercial flours has the potential to reduce mashing times and improve brewhouse efficiency. At present, however, no studies are available assessing the application of commercial oat and sorghum flours as brewing adjuncts. Therefore, the objectives of this study were to evaluate the quality and processability of mashes/worts produced with
Birgit Schnitzenbaumer +3 more
openaire +1 more source
Pre milling debranning of wheat with a commercial system to improve flour quality
Journal of Food Science and Technology, 2022In the present study wheat (Triticum aestivum) cultivars were treated with industrial debranning step pre-milling both in a laboratory and a commercial mill to evaluate the benefits of this technology. Different levels of removal of wheat external layers were made (0 to 6%) and the results showed improved color of the flours (0.22 L* value units).
Ricardo Barroso Lopes +3 more
openaire +2 more sources