Results 161 to 170 of about 54,186 (210)

Nutritional, Functional, and Mineral Properties of Composite Flour from Orange-fleshed Sweet Potato and Mushroom (Pleurotus tuberregium Sclerotium)

Eunice Olunike Oyelade, Bolanle Aishat Akinwande, Alice Oluwatobi Adegbite, Rachel Oluwatoyin Adetola   +3 more
openalex   +1 more source

In Vitro Antioxidant and Antimicrobial Properties of Composite Flour Formulations Developed Using Selected Local Grain Varieties. [PDF]

Int J Food Sci
Perera TPSS, Godakumbura PI, Prashantha MAB, Navaratne SB.   +3 more
europepmc   +1 more source

Development of functional cookies form wheat-pumpkin seed based composite flour. [PDF]

Heliyon
Weldeyohanis Gebremariam F, Tadesse Melaku E, Sundramurthy VP, Woldemichael Woldemariam H.   +3 more
europepmc   +1 more source

Nutritional and Organoleptic Properties of Wheat (Triticum aestivum) and Beniseed (Sesame indicum) Composite Flour Baked Foods

, 2012
Christine Emmanuel-Ikpeme, C. A. Eneji, Godwin Oju Igile   +2 more
openalex   +2 more sources

Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum-orange-fleshed sweet potato composite flour. [PDF]

Food Sci Nutr
Jenfa MD, Adelusi OA, Aderinoye A, Coker OJ, Martins IE, Obadina OA.   +5 more
europepmc   +1 more source

Using response surface methodology to model the impact of extrusion on starch digestibility and expansion of sorghum maize composite flour

, 2012
Rebecca Licata
openalex   +1 more source

Microstructural, Textural, Sensory Properties and Quality of Wheat-Yam Composite Flour Noodles. [PDF]

Foods, 2019
Sun KN, Liao AM, Zhang F, Thakur K, Zhang JG, Huang JH, Wei ZJ.   +6 more
europepmc   +1 more source

Fire performance, mechanical strength and dimensional stability of wood flour–polyethylene composites under the influence of different fire retardants

, 2017
Mehdi Roohani, Behzad Kord
openalex   +1 more source

Production and Characterization of Snacks Utilizing Composite Flour from Unripe Plantain (Musa paradisiaca), Breadfruit (Artocarpus altilis), and Cinnamon (Cinnamomum venum). [PDF]

Foods
Adegunwa MO, Ogungbesan BO, Adekoya OA, Akinloye EE, Idowu OD, Alamu OE.   +5 more
europepmc   +1 more source

Formulation, development and evaluation of high fibre-high protein chapati (Indian flat bread) from composite flour using common industrial by-products. [PDF]

J Food Sci Technol, 2020
Tongbram T, Bora J, Senthil A, Kumar S.
europepmc   +1 more source