Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods. [PDF]
Food Technol BiotechnolWeerarathna A, Wansapala MAJ.
europepmc +1 more source
Processing Suitability of Physical Modified Non-GMO High-Amylose Wheat Flour as a Resistant Starch Ingredient in Cookies. [PDF]
MoleculesMoon Y, Kweon M.
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Comparative Analysis of Roller Milling Strategies on Wheat Flour Physicochemical Properties and Their Implications for Microwave Freeze-Dried Instant Noodles. [PDF]
FoodsChen J +7 more
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Characterization of Pulse-Containing Cakes Using Sensory Evaluation and Instrumental Analysis. [PDF]
FoodsHeetesonne I +6 more
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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 NutrArer D +6 more
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Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread. [PDF]
Curr Res Food SciParenti O +5 more
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Impact of Particle Size on the Physicochemical, Functional, and In Vitro Digestibility Properties of Fava Bean Flour and Bread. [PDF]
FoodsOlakanmi SJ +3 more
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Pulse Proteins: Processing, Nutrition, and Functionality in Foods. [PDF]
FoodsMessina V +9 more
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Germinated/fermented legume flours as functional ingredients in wheat-based bread: A review. [PDF]
J Food SciChinma CE +9 more
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