Results 281 to 290 of about 26,270 (302)

Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties

Food Chemistry, 2002
G Doxastakis
exaly  

Studies on cake quality made of wheat–chickpea flour blends

LWT - Food Science and Technology, 2008
Cristina M. Rosell, Valentín Pando, Bonastre Oliete   +2 more
exaly  

FLOUR

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

Molecular structure and digestibility of banana flour and starch

Food Hydrocolloids, 2017
Zhaofeng Li, Yan Hong, Zhengbiao Gu
exaly  

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

Physical and functional characteristics of selected dry bean ( L.) flours

LWT - Food Science and Technology, 2010
M Siddiq, R Ravi
exaly  

Microalgal Flour

2010
BROOKS GEOFFREY, FRANKLIN SCOTT, AVILA JEFF, DECKER STEPHEN M, BALIU ENRIQUE, RAKITSKY WALTER, PIECHOCKI JOHN, ZDANIS DANA, NORRIS LESLIE M   +8 more
openaire   +2 more sources

Evaluation of Water-Holding Capacity for Wheat–Soy Flour Blends

JAOCS, Journal of the American Oil Chemists' Society, 2007
Alicia L. Carriquiry, Deland J Myers, L A Johnson   +2 more
exaly  

[Acidity of flour and flour products].

Giornale di medicina militare, 2004
openaire   +1 more source

Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours

Cereal Chemistry, 2019
Yongfeng Ai, Michael T Nickerson, Linda Malcolmson   +2 more
exaly