Results 171 to 180 of about 4,719 (233)

The Potential of Combining Faba Bean (<i>Vicia faba</i> L.) and Pea Pod (<i>Pisum sativum</i> L.) Flours to Enhance the Nutritional Qualities of Food Products. [PDF]

Foods
Ben Said K, Hedhili A, Bellagha S, Gliguem H, Dufrechou M.   +4 more
europepmc   +1 more source

Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods. [PDF]

Food Technol Biotechnol
Weerarathna A, Wansapala MAJ.
europepmc   +1 more source

Characterization of Pulse-Containing Cakes Using Sensory Evaluation and Instrumental Analysis. [PDF]

Foods
Heetesonne I, Claus E, De Leyn I, Dewettinck K, Camerlinck M, Schouteten JJ, Van Bockstaele F.   +6 more
europepmc   +1 more source

Processing Suitability of Physical Modified Non-GMO High-Amylose Wheat Flour as a Resistant Starch Ingredient in Cookies. [PDF]

Molecules
Moon Y, Kweon M.
europepmc   +1 more source

Investigation of Flavor and Functional Properties of Diverse Yellow Pea Ingredients for Pan Bread Applications. [PDF]

J Food Sci
Goertzen AD, Ryland D, Shariati-Ievari S, Pitura K, Bourré L, Asavajaru P, Rajagopalan N, Samaranayaka AGP, Polley B, Bhowmik P, Aliani M.   +10 more
europepmc   +1 more source

Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread. [PDF]

Curr Res Food Sci
Parenti O, Assaf N, Alinovi M, Rinaldi M, Caligiani A, Chiavaro E.   +5 more
europepmc   +1 more source

Comparative Analysis of Roller Milling Strategies on Wheat Flour Physicochemical Properties and Their Implications for Microwave Freeze-Dried Instant Noodles. [PDF]

Foods
Chen J, Zhang P, Li L, Yang T, Cao W, Liu W, Duan X, Ren G.   +7 more
europepmc   +1 more source

Phenolic Content, Antioxidant Capacity and In Vitro Glycemic Index of Traditional Noodle (Erişte) High in Plant-Based Protein and <i>β</i>-Glucan Content. [PDF]

Food Sci Nutr
Arer D, Acar O, Ozkan K, Sagdic O, Visioni A, Sestili F, Koksel H.   +6 more
europepmc   +1 more source

Impact of Particle Size on the Physicochemical, Functional, and In Vitro Digestibility Properties of Fava Bean Flour and Bread. [PDF]

Foods
Olakanmi SJ, Jayas DS, Paliwal J, Aluko RE.   +3 more
europepmc   +1 more source

Rising together: exploring sourdough fermentation diversity through co-design in the HealthFerm citizen science initiative. [PDF]

NPJ Sci Food
Meyer AR, Gettemans T, Tan JP, Tuccillo F, Viretto C, Angelescu IR, De Bondt Y, Neugebauer M, Zein Alabiden Tlais A, Cavelti F, De Vuyst L, Gobbetti M, Courtin CM, Zamfir M, Coda R, Nyström L, Weckx S, Bokulich NA.   +17 more
europepmc   +1 more source