Results 101 to 108 of about 917 (108)

Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers

International Journal of Food Science and Technology, 2017
Roisin Burke, Catherine Barry-Ryan, Kim Adrienne Millar   +2 more
exaly  

Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea

Food Chemistry, 2019
Bingcan Chen, Minwei Xu, Senay Simsek
exaly  

Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes

LWT - Food Science and Technology, 2011
Francine Zucco, Susan Arntfield
exaly  

Carbohydrate composition of raw and extruded pulse flours

Food Research International, 2010
Montana Camara, Patricia Morales
exaly  

Comparison of properties of raw pulse flours with those of jet-cooked, drum-dried flours

LWT - Food Science and Technology, 2018
James Kenar, Sean Liu, Frederick Felker   +2 more
exaly  

Effect of pulse flour storage on flour and bread baking properties

LWT - Food Science and Technology, 2020
exaly  

Important roles of coarse particles in pasting and gelling performance of different pulse flours under high-temperature heating

Food Chemistry
Yongfeng Ai, Janelle Carlin
exaly  

Physicochemical, Rheological Properties, and In‐Vitro Starch Digestibility of Flours and Starches from Pigeon Pea, Cowpea, Pinto Bean, and Navy Bean

Starch/Staerke
Nandan Sit
exaly