Results 271 to 280 of about 26,270 (302)

Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits

Journal of Food Science and Technology, 2014
Suresh Chandra
exaly  

Proximate composition and anti-nutritional factors of fava-bean (), green-pea and yellow-pea () flour

Journal of Food Composition and Analysis, 2019
Kim Adrienne Millar
exaly  

Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (), rice () flour, pigeonpea () flour and their blends

LWT - Food Science and Technology, 2012
Vivek Kumar, H K Sharma
exaly  

Flour

2018
Ann-Charlotte Eliasson, Kåre Larsson
openaire   +1 more source

Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour

Journal of Food Engineering, 2004
Senol Ibanoĝlu, Elin Hallen
exaly  

Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented polysaccharide flour

Food Chemistry, 2019
Ke-Xue Zhu, Azhari Siddeeg, Mohammed Obadi   +2 more
exaly  

Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars

Food Chemistry, 2005
Maninder Kaur, Narpinder Singh
exaly  

Milling of rice grains: Effects of starch/flour structures on gelatinization and pasting properties

Carbohydrate Polymers, 2013
Jovin Hasjim, Sushil Dhital, Enpeng Li
exaly  

Flour

Scientific American, 1910
openaire   +1 more source

Physicochemical properties of quinoa flour as affected by starch interactions

Food Chemistry, 2017
Guantian Li, Fan Zhu
exaly