Results 131 to 140 of about 49,249 (212)

Effect of <i>Eucommia ulmoides</i> leaf powder substitution on dough physicochemical properties and dried noodle quality. [PDF]

Food Chem X
Ning X, Li J, Liang L, Zheng X, Gong W, Chen L, Shi C, Dai Z, Lu J, Wang L.   +9 more
europepmc   +1 more source

Cereal Arabinoxylans-Their Enzymatic Degradation and Relevance for Breadmaking and Human Health. [PDF]

Compr Rev Food Sci Food Saf
González-Alonso V, Verce M, De Vuyst L, Leroy F.   +3 more
europepmc   +1 more source

Research on Physicochemical Properties and In Vitro Digestive Characteristics of High-Amylose Corn Starch-Ultrasound-Treated Waxy Rice Flour Blends. [PDF]

Foods
Wang Y, Guo Y, Zhu Z, Ding Y, Yang Y, Wang D, Li Z, Guo Y, Chen X.   +8 more
europepmc   +1 more source

Applicability of Raman Spectroscopy for the Assessment of Wheat Flour Quality and Functionality in Bakery Applications. [PDF]

Foods
Van der Vennet J, De Witte F, Vandenabeele P, Eeckhout M, Van Bockstaele F.   +4 more
europepmc   +1 more source

Physicochemical Properties of Starch Isolated from Betahealth, a High β-Glucan Barley Cultivar. [PDF]

Foods
Park JC, Jeong GA, Park SG, Yoon YM, Hur OS, Lee CJ.   +5 more
europepmc   +1 more source

Sorghum and Sorghum-Based Products: Nutritional Composition, Prebiotic Potential and Health Benefits in Gut Microbiota Interactions. [PDF]

Int J Food Sci
Fernando WMADB, Abdulraheem RA, Kariyawasam KP, Samarasinghe AS, Fernando WMKT, Barnes H, Robertson M, Jayatunga DPW, De Silva BGDNK, Jayasena V.   +9 more
europepmc   +1 more source

A selection of African traditional and emerging foods: processing, composition, nutritional, sensory and nutraceutical aspects. [PDF]

Curr Res Food Sci
Tura M, Tappi S, Valli E, Salas PG, Suleiman R, Thabet C, Essaidi I, Muyonga JH, Akumu G, Bahri WR, Ghanem R, Ben Souissi J, Okoth MW, Thuku LN, Maitha IM, Mounir M, Girmay G, Gebremariam LW, Gebreegziabher Z, Setti M, Gallina Toschi T.   +20 more
europepmc   +1 more source

Insights into the textural characteristics and <i>in-vitro</i> digestibility of bread influenced by structures and properties of high-amylose corn starches. [PDF]

Food Chem X
Mahmood N, Li X, Ali S, Yang Y, Wang L, Liang Q, Li Z, Song X, Jiang H.   +8 more
europepmc   +1 more source

Starches in Rice: Effects of Rice Variety and Processing/Cooking Methods on Their Glycemic Index. [PDF]

Foods
Farooq MA, Yu J.
europepmc   +1 more source

Effects of a novel loss-of-function waxy endosperm allele on sorghum seed development and grain quality. [PDF]

G3 (Bethesda)
Dhiman P, Soumen S, Nigam D, Bean SR, Wu X, Patil GB, Xin Z, Jiao Y.   +7 more
europepmc   +1 more source