Results 91 to 100 of about 1,049 (174)

Sustainable Incorporation of <i>Chlamydomonas reinhardtii</i> Powder into Flour-Based Systems: Investigating Its Influence on Flour Pasting Properties, Dough Physical Properties, and Baked Product Quality. [PDF]

Foods
Yuan Z, Wang J, Ma S, An J, Shang L, Tao Y, Tian C, Deng L.   +7 more
europepmc   +1 more source

EFFECT OF WEATHER CONDITIONS ON THE FARINOGRAPH PARAMETERS OF WINTER WHEAT FLOUR

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 1970
Peter Sipos, A. Toth, Z. Gyori
openaire   +2 more sources

Improving End-Use Quality Through Introducing Cysteines Into the Central Repeat Domain of High-Molecular-Weight Glutenin Subunit 1Dx2 in Bread Wheat. [PDF]

Plant Biotechnol J
Wei B, Zhang L, Fan R, Zhang Q, Sun J, Yin C, Liu D, Liu X, Liu A, Jiao Y, Gao C, Jia X, Wang X, Zhang A, Cao X, Wang D, Zhang X.   +16 more
europepmc   +1 more source

Preparation of high nutritional value biscuits from germinated chickpea, carrot, and turmeric rhizomes powder. [PDF]

Sci Rep
Ahmed MA, El-Hadidy GS, Hamouda AM, Shehata RA.   +3 more
europepmc   +1 more source

Utilizing Defatted Hulless Pumpkin Seed Meal for Bread Fortification: A Valorization Approach to Improve Techno-functional and Textural properties. [PDF]

Sci Rep
Raina S, Joshi T, Singh A, Dhatt AS, Sharma M.   +4 more
europepmc   +1 more source

Bran-Enriched Fractions from Blue and Purple Wheat Improve Antioxidant Potential and Nutritional Profile. [PDF]

Foods
Palombieri S, Bruno G, Molina MDG, Cammerata A, Miccoli C, Felici L, Francesconi S, Giuberti G, Castellani F, Vitali M, Balestra GM, Sestili F.   +11 more
europepmc   +1 more source

Rheological, Technological, and Nutritional Profile of Sustainable Crops: Bread Wheat Evolutionary Populations. [PDF]

Foods
Natale C, Galassi E, Nocente F, Taddei F, Folloni S, Visioli G, Ceccarelli S, Galaverna G, Gazza L.   +8 more
europepmc   +1 more source

The Effects of Three Modified Whole-Grain Corn Flours on the Quality of European-Style Bread. [PDF]

Food Sci Nutr
Tianying S, Zhuohao W, Jian R.
europepmc   +1 more source

Synergistic Modification of Steam Explosion Combined with Enzymatic Hydrolysis on Wheat Bran to Improve Dough Properties, Bread Quality, and In Vitro Digestibility. [PDF]

Foods
Li X, Guo X, Yu J, Zhao Z, Tian X, Sui W, Meng J, Wu T, Zhang M.   +8 more
europepmc   +1 more source

Carob Pulp Flour as a Sustainable and Functional Ingredient in the Bakery: Effects of Leavening Typologies on Dough and Bread Properties. [PDF]

Life (Basel)
Rosati S, Gaeta I, Maiuro L, Trivisonno MC, Messia MC, Sorrentino E.   +5 more
europepmc   +1 more source