Results 161 to 170 of about 72,319 (349)

Combined foliar application of nano‐zinc and nano‐boron improves wheat yield and chlorophyll content under drought stress

Agrosystems, Geosciences &Environment, Volume 9, Issue 3, September 2026.
Abstract Drought stress is a major limiting factor for wheat cultivation in semi‐arid regions, a problem often exacerbated by concurrent soil micronutrient deficiencies. While nanofertilizers can improve nutrient uptake and crop resilience, their specific interactions under defined drought stages are not well documented.
Heidar Abdol Abbas, Ehsan Zeidali, Ali Htami, Mohammad razi Saheb Al‐Asri   +3 more
wiley   +1 more source

Reconstruction of fat crystal organization by a phytosterol/γ-oryzanol bigel: Linking structural evolution in blended fat systems to dough architecture and cookie quality. [PDF]

Curr Res Food Sci
Peng Y, Zhou K, Han L, Yang Y, He J, Chen C, Liu P, Feng J.   +7 more
europepmc   +1 more source

dough-buoys

dough ndough-buoys Meaning: Another name for dumplings in soup. (My mother used the word dough-buoys rather than dumplings) Sentence: I must make a few dough-buoys to put in the ...

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Determining the Nutritional Potential of Ancient Wheat Species: A Closer Look at Starch and Protein Digestibility, and Phenolic Acid Content

Cereal Chemistry, Volume 103, Issue 5, Page 669-680, September/October 2026.
ABSTRACT Background and Objectives The recent trend towards healthy food choices and sustainable agriculture has revived interest in underutilized wheat species such as emmer, einkorn, and spelt. Given these developments, the objective of the study was to compare the differences in chemical composition and digestibility characteristics among ...
Sathsara Deyalage, Sijo Joseph Thandapilly, James Duncan House, Adam Franczyk, Amanda Gomes Almeida Sá, Maneka Malalgoda   +5 more
wiley   +1 more source

Effects of Konjac Glucomannan on the Gelatinization, Retrogradation, and Dough Properties of Wheat Flour. [PDF]

Foods
Wu K, Yang Z, Xu W, Zhang T, Tao Y, Qian H, Zhang Q, Jiang F.   +7 more
europepmc   +1 more source

Effects of Wheat Bran‐Derived Arabinoxylan Oligosaccharides on Dough and Noodle‐Making Properties

Cereal Chemistry, Volume 103, Issue 5, Page 707-716, September/October 2026.
ABSTRACT Background and Objectives This study investigates the structural modifications of arabinoxylan (AX) through enzymatic hydrolysis and evaluates the potential application of arabinoxylan oligosaccharides (AXOS) as functional ingredients in wheat noodles, contrasting their effects with those of native AX.
Yunseo Kim, Meera Kweon
wiley   +1 more source

Physicochemical and structural properties of dough and cookies formulated with <i>Hodgsonia heteroclita</i> oilseed cake as a functional fat replacer. [PDF]

Food Chem X
Jibril Isah Y, Suttisansanee U, Khemthong C, Chaveanghong S, Chupeerach C, Chamchan R, On-Nom N.   +6 more
europepmc   +1 more source

Maize Kernel Composition and Morphology Influences Pericarp Retention During Nixtamalization

Cereal Chemistry, Volume 103, Issue 5, Page 742-753, September/October 2026.
ABSTRACT Background and Objectives Pericarp retention during nixtamalization directly influences masa quality, affecting texture, machinability, and nutritional content of staple foods such as tortillas and chips. Despite its industrial relevance, the underlying kernel traits that govern pericarp retention remain poorly characterized.
Michael J. Burns, Sydney P. Berry, Amanda M. Gilbert, Peter J. Hermanson, Candice N. Hirsch   +4 more
wiley   +1 more source

Cryoprotective Role of Soybean Oligosaccharides in Frozen Dough: Enhanced Gluten Stability and Bread Quality. [PDF]

Foods
Gao Y, Tan YN, Ong MK, Wang M, Sun H, Shao X, Chay SY.   +6 more
europepmc   +1 more source

dough-boy n/ leaden dough-boy

, 1988
dough nJUL 3 1988 WKUsed INot usedWithdrawndough fig ...

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