Results 301 to 310 of about 1,834,588 (314)

Characterizing whole-wheat flours produced using a commercial stone mill, laboratory mills, and household single-stream flour mills

Cereal Chemistry, 2018
Andrew S Ross, Teepakorn Kongraksawech
exaly  

Laboratory study of the effectiveness of substituting traditional wheat flour with low dust flour and use of different sieve designs as controls to reduce exposure to inhalable flour dust in commercial bakeries.

Annals of Work Exposures and Health, 2023
exaly  

Impact of endogenous constituents from different flour milling streams on dough rheology and semi-sweet biscuit making potential by partial substitution of a commercial soft wheat flour

LWT - Food Science and Technology, 2009
C G Biliaderis
exaly  

Dataset of the Nutritional Composition of Infant Flours Commercialized Worldwide in 2021

2023
Mathilde Cancalon, Youna Morgane Hemery, Nathalie Barouh, Bruno Barea, Erwann Durand, Pierre Villeneuve, Claire Bourlieu   +6 more
openaire   +1 more source

Evaluation of structural integrity and functionality of commercial pectin based edible films incorporated with corn flour, beetroot, orange peel, muesli and rice flour

Food Hydrocolloids, 2019
Kartikey Chaturvedi, Sudesh Kumar Yadav, Shushil Rai   +2 more
exaly  

Composite edible coatings from commercial pectin, corn flour and beetroot powder minimize post-harvest decay, reduces ripening and improves sensory liking of tomatoes

International Journal of Biological Macromolecules, 2019
Kartikey Chaturvedi, Nitya Sharma, Sudesh Kumar Yadav   +2 more
exaly  

Impact of commercial soft wheat flour streams on dough rheology and quality attributes of cookies

Journal of Food Engineering, 2009
C G Biliaderis
exaly  

Evaluation and utilization of commercial processed flour mill streams for development of specialty flour for pizza base

Journal of Food Science and Technology
Snehal Mahajan, Ashwin Kumar, Jyotsna Rajiv, Aashitosh A. Inamdar, Suresh D. Sakhare   +4 more
openaire   +1 more source

Nutraceutical Properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with “Locoto” Commercial Powder ()

Food and Nutrition Sciences (Print), 2014
María Inés Isla
exaly  

Development and validation of a screening and quantification method for simultaneous determination of seven fluorescent whitening agents in commercial flour using UPLC–MS/MS

Food Chemistry, 2018
Yanping Xian
exaly