Results 1 to 10 of about 22,035 (306)

Physicochemical, Nutritional, and Antinutritional Properties of Pretreated Pulp and Whole Fruit Flours From a Plantain-Like Hybrid (<i>CARBAP K74</i>) and a Plantain Landrace (<i>Batard</i>) at Different Post-Harvest Ripening Stages. [PDF]

Food Sci Nutr
Takam Ngouno A, Kendine Vepowo C, Fangueng Kamgo D, Boutaleb S, Hornick JL, Scippo ML, Ngoh Newilah GB, Douny C.   +7 more
europepmc   +1 more source

Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable approach to enhance nutritional, technological and sensory properties. [PDF]

J Sci Food Agric
Viana LM, Carvalho CWP, Martino HSD, Galvão MT, Felisberto MHF, de Barros FAR.   +5 more
europepmc   +1 more source

Milling and Differential Sieving to Impact Buckwheat (<i>Fagopyrum esculentum</i>) Flour Techno-Functional Properties and Steamed Buckwheat Cake Quality. [PDF]

Foods
Niu C, Sarıkaya S, Ren M, Feng J, Ye F.
europepmc   +1 more source

Nutritional Improvement of Sugar-Snap Cookies Supplemented with <i>Ganoderma sessile</i> and <i>Pleurotus ostreatus</i> Solid-State Fermentation Flours. [PDF]

Foods
Mazzola A, Ribotta P, Kuhar F, Quiroga F, Greslebin A.   +4 more
europepmc   +1 more source

Correction: Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours. [PDF]

Front Nutr
Quispe-Sanchez L, Mestanza M, Goñas M, Gill ERA, Oliva-Cruz M, Chavez SG.   +5 more
europepmc   +1 more source

Techno-Economic and Statistical Assessment of Agricultural Flours for Bacterial Cellulose Production by <i>Komagataeibacter xylinus</i>. [PDF]

Polymers (Basel)
Absharina D, Veres C, Kocsubé S, Vágvölgyi C.   +3 more
europepmc   +1 more source

Correction: Effect of hulless barley flours on dough rheological properties, Baking Quality, and Starch Digestibility of Wheat Bread. [PDF]

Front Nutr
Yu L, Ma Y, Zhao Y, Pan Y, Tian R, Yao X, Yao Y, Cao X, Geng, Wang Z, Wu K, Gao X.   +11 more
europepmc   +1 more source

Comparison of Aflatoxin Contamination and Dietary Exposure From Complementary Foods Among Rural Tanzanian Infants Enrolled in the Mycotoxin Mitigation Trial. [PDF]

Food Sci Nutr
Kayanda RA, Kassim N, Phillips E, Turner PC, Stoltzfus R, Ngure FM.   +5 more
europepmc   +1 more source

Balancing nutrition and safety: Acrylamide and HMF in biscuits from different cereal flours. [PDF]

Food Chem X
Roldán M, Mesias M, Morales FJ.
europepmc   +1 more source

Effect of Blending Ratio and Fermentation Time on the Quality and Acceptability of Injera Produced from a Composite of Teff, Maize, and Potato Flours. [PDF]

Food Sci Nutr
Cherinet YL, Tenagasahw MW, Ambaw BA, Asemu AM, Hilemeskel WH, Mossie BB, Sendekie ZB.   +6 more
europepmc   +1 more source