Results 291 to 300 of about 187,289 (309)

Dietary fiber from coconut flour: A functional food

Innovative Food Science and Emerging Technologies, 2006
Aida C Mallillin
exaly  

Microalgal Flour

2010
BROOKS GEOFFREY, FRANKLIN SCOTT, AVILA JEFF, DECKER STEPHEN M, BALIU ENRIQUE, RAKITSKY WALTER, PIECHOCKI JOHN, ZDANIS DANA, NORRIS LESLIE M   +8 more
openaire   +2 more sources

Quality of bread made from ozonated wheat (Triticum aestivum L.) flour

Journal of the Science of Food and Agriculture, 2011
exaly  

Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom

Food Science and Nutrition, 2015
Suman Mohajan, Tasnim Farzana
exaly  

[Acidity of flour and flour products].

Giornale di medicina militare, 2004
openaire   +1 more source

Effect of Barley Flour on Quality of Balady Bread

International Journal of Food Properties, 2006
exaly  

Fermentability of whole oat flour, PeriTec flour and bran by Lactobacillus plantarum

Journal of Food Engineering, 2008
Severino S Pandiella, José Antonio Vazquez Alvarez   +1 more
exaly  

Development of gluten free bread containing carob flour and resistant starch

LWT - Food Science and Technology, 2014
Ioanna Mandala
exaly  

[Flours].

Soins. Gynecologie, obstetrique, puericulture, pediatrie, 1988
M, Bourdiol, E, Chapalain, J, Larvor, A, Tordjman   +3 more
openaire   +1 more source

FLOUR

The Lancet, 1956
openaire   +1 more source