Results 101 to 110 of about 5,573 (196)

Preparation of semolina-like product from soft wheat.

, 1954
Soft wheat yields mainly flour and does not lend itself to the preparation of semolina-like products by the usual commercial process applicable to hard wheat.
Rama Rao, G., Swaminathan, M.
core  

Effect of Potato-Derived Ingredients on the Quality Characteristics and Resistant Starch Content of Durum Wheat Pasta. [PDF]

Foods
Aykanat B, Łysakowska P, Zarzycki P, Sobota A.   +3 more
europepmc   +1 more source

Unlocking Antioxidant Potential in Wheat By-Products Through Microbial Bioprocessing: An Integrated Extraction-QUENCHER Assessment. [PDF]

Molecules
Sanna V, Tolu V, Piu PP, Sanna M, Piras D, Fois S, Braca A, Roggio T, Catzeddu P.   +8 more
europepmc   +1 more source

Rapid Assessment of Carotenoid and Gluten Quality Traits in Durum Wheat Hybrids Confirmed by Biochemical and Molecular Marker Analyses. [PDF]

Life (Basel)
Utebayev M, Dashkevich S, Kradetskaya O, Chilimova I, Zhylkybaev R, Zhigula T, Shelayeva T, Khassanova G, Kuzbakova M, Sharipova B, Shavrukov Y.   +10 more
europepmc   +1 more source

Combined Biofortification of Durum Wheat with Zinc and Selenium: Effects on Semolina and Pasta Nutrient Accumulation and Yield. [PDF]

Biol Trace Elem Res
García-Latorre C, Rivera-Martín A, Reynolds-Marzal MD, Poblaciones MJ.   +3 more
europepmc   +1 more source

Editorial for the Special Issue "Food Hydrocolloids and Hydrogels: Rheology and Texture Analysis". [PDF]

Gels
Maklad O, Miller A.
europepmc   +1 more source

Effect of Spirulina platensis enrichment on the physicochemical and sensory properties of pasta. [PDF]

Sci Rep
Shirmohammadi P, Fazeli F, Zoghi A, Khorshidian N, Mohammadi M.   +4 more
europepmc   +1 more source

Process optimization and nutritional profiling of gluten-free quinoa-rice couscous: amino acid and polyphenol characterization. [PDF]

Front Nutr
El Hazzam K, Bettat K, Metougui ML, Bazile D, Mhada M.   +4 more
europepmc   +1 more source

The impact of the temperature during exstrusion on the propertis of the wheat semolina

, 2004
U ovom radu provedeno je ispitivanje utjecaja temperature ekstruzije na svojstva ekstrudata pšenične krupice.Ispitivanje se provelo pri različitim temperaturama, broju okretaja pužnica, količini dodane vode u ekstruderu i različitoj dobavi suhe tvari ...
Golubovac, Natalija
core  

Valorization of Wheat Milling Co-Products in <i>Carasau</i> Bread: Effects of Their Addition as Powders or After Fermentation on Physicochemical Properties, Volatile Profile and Sensory Characteristics. [PDF]

Foods
Sanna M, Tolu V, Fois S, Serra M, Piu PP, Piras D, Sanna V, Loddo A, Roggio T, Catzeddu P.   +9 more
europepmc   +1 more source