Results 91 to 100 of about 917 (108)

Non‐destructive characterization of pulse flours—A review

Comprehensive Reviews in Food Science and Food Safety, 2023
Catherine Findlay, Chitra Sivakumar
exaly  

Mineral content, fatty acid composition, and volatile compounds of gluten‐free tarhana formulated with different cereal and pulse flours

Journal of Food Science, 2021
Yeliz Tekgül Barut, Gülşah Caliskan Koc   +1 more
exaly  

Classification of pulse flours using near-infrared hyperspectral imaging

LWT - Food Science and Technology, 2022
Jitendra Paliwal, Muhammad Mudassir Arif Chaudhry   +1 more
exaly  

Impact of milling on the functional and physicochemical properties of green lentil and yellow pea flours

Cereal Chemistry, 2022
Jitendra Paliwal, Ning Wang, Michael Nickerson   +2 more
exaly  

Characterization of roller and Ferkar-milled pulse flours using laser diffraction and scanning electron microscopy

Powder Technology, 2022
Jitendra Paliwal
exaly  

Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours

Processes, 2021
Kaliramesh Siliveru, Michael Tilley, Yonghui Li   +2 more
exaly  

Effect of pH and Calcium on the Techno Functional Properties of Different Pulse Flours, Pastes, and Gels

Food and Bioprocess Technology, 2023
Amparo Tárrega
exaly  

Properties and bread‐baking performance of wheat flour composited with germinated pulse flours

Cereal Chemistry, 2020
Yongfeng Ai, Michael Nickerson, Linda Malcolmson   +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
Linda Malcolmson
exaly  

Physicochemical characteristics, ATR-FTIR molecular interactions and in vitro starch and protein digestion of thermally-treated whole pulse flours

Food Research International, 2018
Julian De La Rosa-Millan, Sérgio Serna-Saldivar   +1 more
exaly