Results 121 to 130 of about 932 (171)

Quality mapping of durum wheat germplasm as a tool for development of high quality pasta varieties. [PDF]

Sci Rep
Shakir S, Ahmad S, Sibt-E-Abbas M, Alotaibi NM, Usman M, Yaqoob S, Ali Z, Ul Haq N, Umar A, Gancarz M.   +9 more
europepmc   +1 more source

Effect of <i>Polygonatum cyrtonema</i> Flour Addition on the Rheological Properties, Gluten Structure Characteristics of the Dough and the In Vitro Digestibility of Steamed Bread. [PDF]

Foods
Bi Z, Yang Y, Yang L, Yang C, Dong C, Liu Z, Gong Z, Wang R, Yin X.   +8 more
europepmc   +1 more source

Technology for Blending Recombined Flour: Substitution of Extruded Rice Flour, Quantity of Addition, and Impact on Dough. [PDF]

Foods
Ren X, Zhang H, Lv M, Fan H, Liu L, Wang B, Hu X, Shi Y, Yang C, Chen F, Sun Y.   +10 more
europepmc   +1 more source

Optimising White Wheat Bread Fortification with Vitamin D₃ and Dietary Fibre: Balancing Nutritional Enhancement and Technological Quality. [PDF]

Foods
Boudrag S, Arendt EK, Segura Godoy C, Sahin AW, Nyhan L, Cashman KD, Zannini E.   +6 more
europepmc   +1 more source

The Application of Lophatherum Gracile Brongn Flavonoids in Wheat Flour Products: Effects on the Structural and Functional Characteristics of Wheat Dough. [PDF]

Foods
Li Q, Liu Y, Bao H, Zhang H.
europepmc   +1 more source

Extracts with Nutritional Potential and Their Influence on the Rheological Properties of Dough and Quality Parameters of Bread. [PDF]

Foods
Bojňanská T, Kolesárová A, Čech M, Tančinová D, Urminská D.   +4 more
europepmc   +1 more source

<i>Cucurbita maxima</i> Plomo Peel as a Valuable Ingredient for Bread-Making. [PDF]

Foods
Alija D, Olędzki R, Nikolovska Nedelkoska D, Pejcz E, Wojciechowicz-Budzisz A, Stamatovska V, Harasym J.   +6 more
europepmc   +1 more source

Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making. [PDF]

Gels
Ropciuc S, Dranca F, Oroian MA, Leahu A, Prisacaru AE, Spinei M, Codină GG.   +6 more
europepmc   +1 more source

Effects of Fish Protein Hydrolysate on the Nutritional, Rheological, Sensorial, and Textural Characteristics of Bread. [PDF]

Foods
Oprea OB, Sannan S, Tolstorebrov I, Claussen IC, Gaceu L.   +4 more
europepmc   +1 more source