Results 91 to 100 of about 918 (184)

Valorization of breadnut (Artocarpus camansi) leaves in gnocchi-type product. [PDF]

Sci Rep
Masiala A, Aurore G, Pejcz E, Wojciechowicz-Budzisz A, Olędzki R, Zając A, Górska K, Harasym J, Vingadassalon A.   +8 more
europepmc   +1 more source

Application of Mixolab to Assess the Bread Making Quality of Wheat Varieties

Journal of Food Processing & Technology, 2012
Vandana Dhaka, Neelam Gulia
openaire   +1 more source

Evaluation of the Nutritional, Rheological, Functional, and Sensory Properties of Cookies Enriched with Taro (<i>Colocasia esculenta</i>) Flour as a Partial Substitute for Wheat Flour. [PDF]

Foods
Dossa S, Neagu C, Lalescu D, Negrea M, Stoin D, Jianu C, Berbecea A, Cseh L, Rivis A, Suba M, Alexa E.   +10 more
europepmc   +1 more source

Nutritional, Rheological, and Functional Assessment in the Development of Bread Using Chestnut and Rosehip-Fortified Wheat Flour. [PDF]

Foods
Pop IA, Dossa S, Stoin D, Neagu C, Moigradean D, Alexa E, Poiana MA.   +6 more
europepmc   +1 more source

Development and Consumer Acceptability of Functional Bread Formulations Enriched with Extruded Avocado Seed Flour: Nutritional and Technological Properties. [PDF]

Foods
Jaramillo-De la Garza JS, Rodríguez-Sánchez DG, Hernández-Brenes C, Heredia-Olea E.   +3 more
europepmc   +1 more source

Association of Kernel Hardness and Puroindoline Genes with Alveograph and Mixolab Parameters

Acta Agronomica Sinica, 2012
Feng CHEN, Huan-Huan LI, Fu-Yan ZHANG, Xiao-Li SHANG, Hai-Xia XU, Dang-Qun CUI   +5 more
openaire   +1 more source

Investigating the Contribution of Blending on the Dough Rheology of Roller-Milled Hard Red Wheat. [PDF]

Foods, 2023
Suprabha Raj A, Boyacioglu MH, Dogan H, Siliveru K.   +3 more
europepmc   +1 more source

Effect of Kefiran on Mixolab Thermomechanical Properties of Weak Wheat Dough [PDF]

Journal of Nutritional Health & Food Engineering, 2017
openaire   +1 more source

Unravelling the protective role of soluble soybean polysaccharide in preserving dough gluten structure under acidic conditions. [PDF]

Food Chem X
Hong T, Feng Y, Xu D, Wu F, Zhong X, Huang G, Xu X.   +6 more
europepmc   +1 more source

Production of low-calorie biscuits using stevia extract and dietary fibers from oats and fenugreek for functional food applications. [PDF]

NPJ Sci Food
Hassan MA, Mustafa MA, Abdelshafy AM, Kobacy W.   +3 more
europepmc   +1 more source