Results 201 to 207 of about 4,440 (207)

Effect of semolina replacement with a raw:popped amaranth flour blend on cooking quality and texture of pasta

LWT - Food Science and Technology, 2014
Ana María Calderón De La Barca, FRANCISCO Cabrera-Chávez, Trust Béta   +2 more
exaly  

Measurement of Diastatic Activity of Flour or Semolina

2009
openaire   +1 more source

Effect of semolina and absorption level on extrusion of spaghetti containing non-traditional ingredients

Journal of the Science of Food and Agriculture, 2006
exaly  

Development of novel process for production of high-protein soybean semolina and its functionality

Food Research International
Suresh D Sakhare
exaly  

Modification of Aestivum wheat semolina by extrusion

1980
Kim, J.C., Rottier, W.
openaire   +1 more source

Determination of Granularity of Semolina and Farina: Sieving Method

2009
openaire   +1 more source

Influence of semolina composition on the thermal damage to pasta

1995
SENSIDONI, Alessandro, Pollini CM, PERESSINI, Donatella, MUNARI, Marina, Sari P.   +4 more
openaire   +1 more source