Results 281 to 290 of about 63,374 (298)

Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta

Food Science and Technology International, 2014
Pablo D Ribotta, Maria Cristina Anon, Alberto E Leon   +2 more
exaly  

Wheat and flour quality

2003
openaire   +1 more source

Impact of flour particle size and hydrothermal treatment on dough rheology and quality of barley rusks

Food Hydrocolloids, 2019
Athina Lazaridou, Anna Marinopoulou, Costas G Biliaderis   +2 more
exaly  

QUALITY of flour.

Lancet (London, England), 2004
openaire   +1 more source

Influence of nitrogen fertilizer application rate on winter wheat (Triticum aestivum L.) flour quality and Chinese noodle quality

Journal of the Science of Food and Agriculture, 2009
Dongyun Ma, Tiancai Guo, Zhijie Wang
exaly  

Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour

Foods, 2019
Sylwia Stępniewska, Anna Szafrańska, Grazyna Cacak-Pietrzak   +2 more
exaly  

Steamed bread—A review of manufacturing, flour quality requirements, and quality evaluation

Cereal Chemistry, 2019
Sidi Huang, Diane Miskelly
exaly  

Wheat and flour quality: nutritional quality

1989
openaire   +1 more source

Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites

European Food Research and Technology, 2017
Anna Korus, Dorota Gumul, Magdalena Krystyjan   +2 more
exaly  

Preparation of immobilized glucose oxidase and its application in improving breadmaking quality of commercial wheat flour

Food Chemistry, 2014
Ruijin Yang, Xiao Hua, Wenbin Zhang
exaly