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]
Takam Ngouno A +7 more
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Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable approach to enhance nutritional, technological and sensory properties. [PDF]
Viana LM +5 more
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Milling and Differential Sieving to Impact Buckwheat (<i>Fagopyrum esculentum</i>) Flour Techno-Functional Properties and Steamed Buckwheat Cake Quality. [PDF]
Niu C, Sarıkaya S, Ren M, Feng J, Ye F.
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Nutritional Improvement of Sugar-Snap Cookies Supplemented with <i>Ganoderma sessile</i> and <i>Pleurotus ostreatus</i> Solid-State Fermentation Flours. [PDF]
Mazzola A +4 more
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Correction: Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours. [PDF]
Quispe-Sanchez L +5 more
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Techno-Economic and Statistical Assessment of Agricultural Flours for Bacterial Cellulose Production by <i>Komagataeibacter xylinus</i>. [PDF]
Absharina D +3 more
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Correction: Effect of hulless barley flours on dough rheological properties, Baking Quality, and Starch Digestibility of Wheat Bread. [PDF]
Yu L +11 more
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Comparison of Aflatoxin Contamination and Dietary Exposure From Complementary Foods Among Rural Tanzanian Infants Enrolled in the Mycotoxin Mitigation Trial. [PDF]
Kayanda RA +5 more
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Balancing nutrition and safety: Acrylamide and HMF in biscuits from different cereal flours. [PDF]
Roldán M, Mesias M, Morales FJ.
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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]
Cherinet YL +6 more
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