Results 81 to 90 of about 917 (108)

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

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

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

Pulse Proteins: Processing, Nutrition, and Functionality in Foods. [PDF]

Foods
Messina V, Skylas DJ, Roberts TH, Valtchev P, Whiteway C, Li Z, Hopf A, Dehghani F, Quail KJ, Kaiser BN.   +9 more
europepmc   +1 more source

Germinated/fermented legume flours as functional ingredients in wheat-based bread: A review. [PDF]

J Food Sci
Chinma CE, Ezeocha VC, Adedeji OE, Jolayemi OS, Onwuka QI, Ilowefah MA, Adebo JA, Rosell CM, Bamidele OP, Adebo OA.   +9 more
europepmc   +1 more source

Composite Flours Based on Black Lentil Seeds and Sprouts with Nutritional, Phytochemical and Rheological Impact on Bakery/Pastry Products. [PDF]

Foods
Neagu Dragomir C, Dossa S, Jianu C, Cocan I, Radulov I, Berbecea A, Radu F, Alexa E.   +7 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

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Bulk and flow characteristics of pulse flours: A comparative study of yellow pea, lentil, and chickpea flours of varying particle sizes

Journal of Food Engineering, 2023
Kaliramesh Siliveru, Yonghui Li, Manoj Kumar Pulivarthi   +2 more
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