Results 281 to 290 of about 11,839 (290)

COMPOSITION of flour.

Lancet (London, England), 2003
openaire   +1 more source

Bambara–wheat composite flour: rheological behavior of dough and functionality in bread

Food Science and Nutrition, 2016
Ochuko L Erukainure, Jane N C Okafor
exaly  

Evaluation of the Quality of Wheat and Millet Composite Flour and Application for Production Biscuits Fortified with White Sweet Potato Flour

Food Analytical Methods
Walaa A M Eid, Yahya Saud Hamed, Huang Jihong   +2 more
exaly  

Nutritional composition, functional and pasting properties of wheat, mushroom, and high quality cassava composite flour

Journal of Food Processing and Preservation, 2017
Adewale O Obadina, Olajide P Sobukola, Mojisola O Adegunwa   +2 more
exaly  

Colombia: The Composite Flour Program

2019
openaire   +1 more source

Rheology and baking potential of wheat/plantain composite flour

Journal of the Science of Food and Agriculture, 1990
exaly  

The composition & nutritive value of flour; (a) the nutritional value of flour.

Royal Society of Health journal, 2002
openaire   +1 more source

Composite flours

1978
openaire   +1 more source

Development and characterization of composite wheat flour incorporated with psyllium husk (Plantago ovata) and peanut (Arachis hypogea) and sensory properties of composite flour noodles

Food and Humanity
Md Zainul Abedin, Md Sajib Al Reza
exaly  

Composite Flours from Wheat-Legumes Flour. 1. Chemical Composition, Functional Properties and Antioxidant Activity

Assiut Journal of Agricultural Sciences, 2016
openaire   +1 more source