Results 281 to 290 of about 136,099 (302)
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Cookies from composite wheat-sesame peels flours: dough quality and effect of Bacillus subtilis SPB1 biosurfactant addition.

Food Chemistry, 2016
Raida Zouari   +3 more
semanticscholar   +1 more source

Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta.

Food Chemistry, 2016
S. M. R. Ferreira   +5 more
semanticscholar   +1 more source

The impact of dehydration process on antinutrients and protein digestibility of some legume flours

Food Chemistry, 2009
Rosa M Esteban   +2 more
exaly  

Evaluation of functional, antinutritional, pasting and microstructural properties of Millet flours

Journal of Food Measurement & Characterization, 2016
Amir Gull, K. Prasad, Pradyuman Kumar
semanticscholar   +1 more source

Microalgal Flour

2010
BROOKS GEOFFREY   +8 more
openaire   +2 more sources

PEANUT FLOUR IN HÆMOPHILIA

The Lancet, 1964
D, MAINWARING, S E, KEIDAN
openaire   +2 more sources

Oxalate content of legumes, nuts, and grain-based flours

Journal of Food Composition and Analysis, 2005
Weiwen Chai, Michael Liebman
exaly  

Storage stability of maize-groundnut composite flours and an assessment of aflatoxin B1 and ochratoxin A contamination in flours and porridges

, 2017
Makumba Chewe Temba   +2 more
semanticscholar   +1 more source

Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours.

Food Chemistry, 2016
Blanka Bucsella   +4 more
semanticscholar   +1 more source

In vitro digestibility studies of cereal flours and starches using purified finger millet (Eleusine coracana, ragi, Indaf-15) amylases

Carbohydrate Polymers, 2003
G Muralikrishna
exaly  
biology
materials science
quality
antioxidant activity
starch
rheological properties
mathematics
flour
rheology
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