Nutritional and Antioxidant Profile of Brown <i>Eragrostis tef</i> (Zucc.) Trotter Flour in Blends with <i>Glycine max</i> (L.) Merr. Flour. [PDF]
MoleculesMekuria SA, Czwartkowski K, Harasym J.
europepmc +1 more source
Food System Change, Development, and Vulnerability in Semi‐Agricultural Areas of Tibet
Culture, Agriculture, Food and Environment, EarlyView.ABSTRACT With social and economic development, food systems have significantly changed on the Tibetan plateau over the last two decades. However, the impact of dietary change on Tibetans and their communities remains less well known. This article examines how food change happens in semi‐agricultural areas of eastern Tibet within the context of ...
Cairang Gezang
wiley +1 more source
Impact of Knife, Disc, and Ball Milling on the Structure and Functionality of Quinoa Flour. [PDF]
FoodsSilva Marcelino E +8 more
europepmc +1 more source
Characterization of Coffee Silverskin from Different Origins to Evaluate Its Potential as an Ingredient in Novel Food Products. [PDF]
FoodsCandela-Salvador L +4 more
europepmc +1 more source
Problems and Approaches in the Improvement of Gluten-Free Bread Texture: A Comprehensive Review. [PDF]
Int J Food SciAlibekova Z +5 more
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Gluten-Free Pan Bread Enriched With Microalgae (<i>Dunaliella salina</i>) and Encapsulated <i>Lactobacillus acidophilus</i>. [PDF]
Food Sci NutrZiaziabari SF +2 more
europepmc +1 more source
Techno-functional, nutritional, and health-promoting properties enhancement of mopane worm and orange-fleshed sweet potato flour blends via ultrasonication and controlled fermentation. [PDF]
Front MicrobiolMolimi MB, Adebo OA.
europepmc +1 more source
Allergenicity of Eight Soy Products: Allergy to Soy Milk Is Most Frequent and Most Severe
Clinical &Experimental Allergy, EarlyView.
E. J. J. Kallen +8 more
wiley +1 more source