Influence of blend proportion and baking conditions on the quality attributes of wheat, orange-fleshed sweet potato and pumpkin composite flour dough and bread: optimization of processing factors. [PDF]
Discov Food, 2023 Chikpah SK +4 more
europepmc +1 more source
Effect of incorporation of flours on the functional properties of composite flours
South Asian Journal of Food Technology and Environment, 2015 Rajmani Prajapati +5 more
openaire +1 more source
Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products
Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa +5 more
wiley +1 more source
Bakery properties of composite mixtures of wheat and spelt flour
, 2018 Baking properties of the composite mixtures of flour (wheatand spelt) have been assessed. It ‘s shown that the introduction of spelt flour into the mixture leads to an increase in the activity of amylolytic enzymes. A decrease in the mass fraction of raw
O. P. Khrapko +4 more
core
Effects of genotype and environment on the physiochemical properties of Canadian oat varieties
Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 3111-3121, 30 March 2025.Abstract BACKGROUND The relationship between oat grain composition and physical attributes as influenced by oat genotype and Canadian growing environments was investigated. Thirty Canadian oat (Avena sativa L.) genotypes, grown in three Canadian growing locations (Brandon, Manitoba; Portage la Prairie, Manitoba; and Lacombe, Alberta) over 2 consecutive
Vanessa Alexander +4 more
wiley +1 more source
Biscuit making potentials of flours from wheat and plantain at different stages of ripeness
Croatian Journal of Food Science and Technology, 2014 The biscuit making potentials of wheat and plantain (stages 1 and 3 ripeness) flour blends were evaluated. Composite flours were formulated using wheat (white) and plantain flour in ratio 90/101, 80/201, 50/501, 100/0, 90/103, 80/203 and 50/503 at stages
S. A. Oyeyinka +5 more
doaj
Influence of composite flour constituents and extrusion temperature in the production of analog rice. [PDF]
Food Sci Nutr, 2021 Sumardiono S +5 more
europepmc +1 more source
The Influence of Wood Flour on Properties of Polypropylene/Wood-Flour Composites [PDF]
Bulletin of the Faculty of Engineering. Mansoura University, 2020 openaire +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract The papaya tree (Carica papaya L.), native to the Americas, is cultivated in tropical regions and holds substantial economic importance, with an estimated export volume of 365 000 t in 2023. However, diseases caused by viruses, fungi, bacteria, and nematodes can lead to severe losses.
Luíza Favaratto +7 more
wiley +1 more source
Nutritional Evaluation of Buns Developed from Chickpea-Mung Bean Composite Flour and Sugar Beet Powder. [PDF]
Int J Food Sci, 2022 Muldabekova BZ +5 more
europepmc +1 more source