Results 261 to 270 of about 157,916 (314)

Application of a D-Optimal Mixture Design for the Development and Optimization of a Pasta Enriched With Pumpkin Products. [PDF]

J Food Sci
Oufighou A, Brahmi F, Achat S, Smail-Benazzouz L, Arroul Y, Slimani S, Saadi S, Boulekbache-Makhlouf L, Artés-Hernández F, Castillejo N.   +9 more
europepmc   +1 more source

Dietary Fiber and Processing Interventions for Enhanced Batters and Final Baked Products: A Review. [PDF]

Int J Food Sci
Raj A S, Dubey PK, Pandey H, Upadhyay A.
europepmc   +1 more source

From trees to 3D printing: "all-wood" photopolymer composites based on bisguiacol-F-diacrylate and methacrylated pinewood flour for digital light processing (DLP).

Polym Chem
Greco E, Porcelli N, Bergoglio M, Braidi N, Roncaglia F, Sangermano M, Hakkarainen M.   +6 more
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Flour fortification efficiency at the flour mill

Khleboproducty, 2021
The article discusses the process of flour fortification with vitamin and mineral complexes. The ways of implementation and expansion of the fortified flour production program are analyzed and indicated. The analysis conducted by the authors showed the effectiveness of introducing premixes into flour precisely at a flour mill.
openaire   +1 more source

Changes in flour lipids during the storage of wheat flour

Journal of the Science of Food and Agriculture, 1972
AbstractHigh‐ and low‐grade spring and winter wheat flours of ∼13% moisture were stored at 15, 25 and 37 °C and the lipids were then extracted with water‐saturated n‐butanol.In the original (control) flours there were more neutral lipids and glycolipids in low‐grade winter than in high‐grade winter and in low‐grade spring than in high‐grade spring ...
T A, Clayton, W R, Morrison
openaire   +2 more sources

IRON IN FLOUR

The Lancet, 1983
Lakhani, S., Sondhi, R.
openaire   +4 more sources

Exposure to Inhalable Flour Dust in Canadian Flour Mills

Applied Occupational and Environmental Hygiene, 2003
In 1999, the American Conference of Governmental Industrial Hygienists (ACGIH(R)) proposed a Threshold Limit Value (TLV(R)) of 0.5 mg/m(3) for flour dust with a sensitization notation. The Labour Program of the Department of Human Resources Development Canada (HRDC), following notice of the intention to set a TLV, conducted a study of the levels of ...
openaire   +2 more sources

IRON IN FLOUR

The Lancet, 1968
openaire   +3 more sources

FLOUR | Analysis of Wheat Flours

2003
K.R. Preston, P.C. Williams
openaire   +1 more source

Flour allergy

Journal of Allergy, 1947
openaire   +2 more sources