Results 281 to 290 of about 157,336 (314)

Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour

Food Hydrocolloids, 2010
Aleksandra Torbica, Miroslav Hadnađev
exaly  

Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality

Food Chemistry, 2012
Yadahally N Sreerama, Vâsudeva Singh
exaly  

Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties

Food Chemistry, 2002
G Doxastakis
exaly  

Physicochemical properties of quinoa flour as affected by starch interactions

Food Chemistry, 2017
Guantian Li, Fan Zhu
exaly  

Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour

Journal of Food Engineering, 2004
Senol Ibanoĝlu, Paul Ainsworth
exaly  

Molecular structure and digestibility of banana flour and starch

Food Hydrocolloids, 2017
Yayuan Zhang, Yan Hong, Zhengbiao Gu
exaly  

FLOUR

The Lancet, 1956
openaire   +1 more source

FLOUR

1990
Marjorie P. Penfield, Ada Marie Campbell
openaire   +1 more source

Mechanisms of starch gelatinization during heating of wheat flour and its effect on in vitro starch digestibility

Food Hydrocolloids, 2018
Jinglin Yu, Les Copeland, Shuo Wang
exaly  

Effect of whole amaranth flour on bread properties and nutritive value

LWT - Food Science and Technology, 2013
Małgorzata Wronkowska, Claudia Monika Haros   +1 more
exaly