Results 271 to 280 of about 245,020 (344)
Enhancing functional and nutritional properties of wheat-based bakery products using microbial lipases. [PDF]
Goswami H, Bishoyi AK, Sanghvi G.
europepmc +1 more source
A substantial body of anthropological research has investigated how subsistence communities engage with market‐based economies. In this study, we contribute to this body of work by examining adolescent orientations towards intensifying market integration in the Congo Basin.
Sheina Lew‐Levy +12 more
wiley +1 more source
Integration of Multi-Cereals Into Wheat Flour: Nutritional Composition, Dough Rheology, and Sensory Profile of Composite Breads. [PDF]
Hafeez F +10 more
europepmc +1 more source
Hair is an integral part of the skin's interface and has sensory capacity. It actively contributes to processes of bodily materialization and facilitates transactional exchange with other social actors and environments, particularly regarding energies and vibrations that can be perceived as subtle matter.
Sinah Theres Kloß
wiley +1 more source
Study About Beauvericin and Enniatins: Method Validation and Survey for Foods in Japan. [PDF]
Yoshinari T +9 more
europepmc +1 more source
If‐Conditionals as Arguments in Nineteenth‐Century Women's Instructive Writing in English
Abstract This article seeks to analyse the if‐conditionals in a corpus of cookery recipes written by women, namely the Corpus of Women's Instructive Texts in English (1800–1899) (CoWITE19). These texts are original texts written by British and American women between 1800 and 1850.
Margarita‐Esther Sánchez‐Cuervo
wiley +1 more source
Effects of Red Lentil Flour Gels on the Development and Rheological Parameters of Dough and Bread Texture. [PDF]
Ropciuc S, Ghinea C, Leahu A.
europepmc +1 more source

