Results 271 to 280 of about 136,099 (302)

Comparative study of the functional properties of bambarra groundnut (Voandzeia subterranean), jack bean (Canavalia ensiformis) and mucuna bean (Mucuna pruriens) flours

Food Research International, 2004
K O Adebowale, O S Lawal
exaly  

The influence of the starch component on thermal radical generation in flours

Carbohydrate Polymers, 2014
Maria Filek, Aleksandra Wesełucha-Birczyńska, Magdalena Kurdziel   +2 more
exaly  

[Acidity of flour and flour products].

Giornale di medicina militare, 2004
openaire   +1 more source

MICROALGAL FLOUR

2014
NORRIS LESLIE, PIECHOCKI JOHN, BALIU ENRIQUE, DESAI RUCHIR, RUYET MARIE LE, PATINIER SAMUEL, PASSÉ DAMIEN, DRUON AMANDINE   +7 more
openaire   +3 more sources

FLOUR

1990
Marjorie P. Penfield, Ada Marie Campbell
openaire   +1 more source

Quality prediction of bread made from composite flours using different parameters of empirical rheology

Journal of Cereal Science, 2019
Aleksandra Torbica, MIONA Belovic, Elizabet Janic Hajnal   +2 more
exaly  

Characterization of cereal flours by fluorescence spectroscopy coupled with PARAFAC.

Food Chemistry, 2017
L. Lenhardt, I. Zeković, T. Dramićanin, Bojana Milićević, Jovana Burojević, M. Dramićanin   +5 more
semanticscholar   +1 more source

FLOUR

The Lancet, 1956
openaire   +1 more source

Flour

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

Effects of potato/wheat flours ratio on mixing properties of dough and quality of noodles

, 2017
Huayin Pu, Jianling Wei, Le Wang, Junrong Huang, Xuefeng Chen, C. Luo, Shuxing Liu, Hong Zhang   +7 more
semanticscholar   +1 more source