Results 291 to 300 of about 22,035 (306)

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

Carbohydrate Polymers, 2014
Maria Łabanowska, Magdalena Kurdziel, Maria Filek   +2 more
exaly  

Incorporation of pulse flours of different particle size in relation to pita bread quality

Journal of the Science of Food and Agriculture, 2012
Yulia Borsuk, Susan D Arntfield, Odean M Lukow   +2 more
exaly  

PEANUT FLOUR IN HÆMOPHILIA

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

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  

Flour

Scientific American, 1910
openaire   +1 more source

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

Food Chemistry, 2009
Maria A Martín-Cabrejas, Yolanda Aguilera, Mercedes M Pedrosa   +2 more
exaly  

[Acidity of flour and flour products].

Giornale di medicina militare, 2004
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  

[Flours].

Soins. Gynecologie, obstetrique, puericulture, pediatrie, 1988
M, Bourdiol, E, Chapalain, J, Larvor, A, Tordjman   +3 more
openaire   +1 more source

For flour:

2000
openaire   +1 more source