Results 181 to 190 of about 231,641 (365)

CONCERNING THE IDENTITY OF THE PROTEINS EXTRACTED FROM WHEAT FLOUR BY THE USUAL SOLVENTS

, 1915
C. H. Bailey, M. J. Blish
openalex   +1 more source

The essentials of the flour-milling process [PDF]

, 1958
C. R. Jones
openalex   +1 more source

Effect of Millets and Fructo‐Oligosaccharide on Development of Fiber‐Enriched Pancake Premix

Future Postharvest and Food, EarlyView.
ABSTRACT The study aimed to create a high‐fiber pancake mix and assess its impact on physical, chemical, and textural properties. Response surface methodology (RSM) was used to determine the best combination of factors for a high‐quality product comparable to the control to achieve an optimized functional pancake mix.
P. V. Raokhande, I. S. Udachan, S. M. Lokhande   +2 more
wiley   +1 more source

XL. On the agency of the carbonate of magnesia in improving bread made from the new flour [PDF]

Edmund Davy
openalex   +1 more source

Value of Adding Cotton-Seed, Okra and Fenugreek to Maize Flour [PDF]

, 1947
M. M. Taha El-Katib
openalex   +1 more source

Valorization of Cocoa (Theobroma cacao) Bean Shell and Tigernuts (Cyperus esculentus) as Partial Wheat‐Flour Replacer in Cookies Formulation: Nutritional and Quality Assessment

Future Postharvest and Food, EarlyView.
ABSTRACT Two key sustainable strategies to ensure food and health security are alternative food sourcing and by‐products valorization. Hence, this study aimed at producing cookies with potential blood‐glucose reducing properties by a partial replacement of wheat flour (W) with tigernuts (T) and pre‐treated cocoa bean shell (C) using optimal mixture ...
Amarachi Precious Peter, Olusola Samuel Jolayemi, Durosimi Yisa, Johnson Oluwadamilare Olorunnusi, Felicia Itunnu Wole‐Alo   +4 more
wiley   +1 more source

Composition of Rats Fed on Diets containing Wheat Flours of Different Percentage Extraction [PDF]

, 1948
E. B. Slack
openalex   +1 more source

Progress in research and applications of cassava flour and starch: a review

Journal of food science and technology, 2019
S. M. Chisenga, T. Workneh, G. Bultosa, B. A. Alimi   +3 more
semanticscholar   +1 more source

Physicochemical, Morphological, and Microbial Characterization of Spray‐Dried Dairy–Cereal Grain‐Based Probiotic Beverage (Raabadi) Powder

Future Postharvest and Food, EarlyView.
Characterization of dairy–cereal grain‐based probiotic beverage (Raabadi) powder. ABSTRACT There is gaining interest in innovative instant probiotic food powders with the benefits of dairy and plant food matrices to meet the growing demand for sustainable and healthy probiotic food options.
Kamalesh Kumar Meena, Neetu Kumra Taneja, Devendra Jain, Ankur Ojha, Prarabdh Badgujar, Rakesh Kumar Raigar   +5 more
wiley   +1 more source

The relationship between viscosity, elasticity and plastic strength of a soft material as illustrated by some mechanical properties of flour dough.-III

, 1933
R. K. Schofield, G. W. Scott Blair
openalex   +1 more source