Results 101 to 110 of about 444,654 (160)

Detection and colocalization of STEC genetic markers in wheat flour using whole cell digital droplet PCR. [PDF]

Front Microbiol
Butot S, Gaille C, Michot L, Seppey M, Barretto C, Pruvost S, Zuber S.   +6 more
europepmc   +1 more source

Development and Quality Evaluation of Fiber-Enriched Pasta Incorporating Green Banana Flour and Whole Wheat Flour: Physicochemical, Antioxidant, and Sensory Properties. [PDF]

Food Sci Nutr
Islam S, Himu NS, Islam MF, Kibria A, Bhuiyan MNI, Abedin MJ, Miah MN, Miah MAS.   +7 more
europepmc   +1 more source

Safety and quality evaluation of commercial wheat flour in Saudi Arabia through microbiological, chemical, and molecular analyses: a preliminary baseline assessment. [PDF]

Front Microbiol
Khan Ghyathuddin AA, Al-Sarraj F, Bamagoos A, Nass NM, Mattar E, Baz A, Alotibi I, Shaibah A, Almatry MA, Al-Maaqar SM.   +9 more
europepmc   +1 more source

Consumer awareness, perceptions and purchasing behaviour regarding fortified wheat flour available in the market. [PDF]

Sci Rep
Dhananjay, Choudhary M, Kaur P.
europepmc   +1 more source

Nondestructive determination of ash content in wheat flour via terahertz time-domain spectroscopy. [PDF]

Front Plant Sci
Wu X, Li G, Shen Y, Wu W, Li Z.
europepmc   +1 more source

Genetic control of wheat flour end-use quality and rheology by genome-wide association studies. [PDF]

Plant Genome
Menor de Gaspar J, Cuthbert RD, Yuefeng R, Knox R, Fu B, Wang K, Sangah JS, Berraies S, Meyer B, Bokore FE, Isidro Y Sánchez J.   +10 more
europepmc   +1 more source

Multi-locus genome-wide association study on the rheological traits in wheat flour dough. [PDF]

BMC Genomics
Zhang Y, Jia Y, Wang M, Li Y, Tan X, Li X, Jiang L, Wang M, Ji H, Ma X.   +9 more
europepmc   +1 more source

Nutritional Profile, Techno-Functional, and Thermal Properties of Wheat Flour Enriched With Yellow Mopane Worm (<i>Gonimbrasia belina</i>) Powder. [PDF]

Food Sci Nutr
Bebe TS, Mshayisa VV, Vhangani LN, Mashau ME.   +3 more
europepmc   +1 more source

Wheat Flour Substitution with Sacha Inchi Tea Leaf Powder: Effects on Physicochemical Properties, Starch Digestibility, and Sensory Attributes of Cookies. [PDF]

Foods
Chantarasinlapin P, Kamonkunakasem K, Wongdee T, Phunkhow A, Sudtiastasilp A, Chusak C, Adisakwattana S.   +6 more
europepmc   +1 more source

Effect of composite-enzymatically modified Ganoderma lucidum powder on rheological and structural properties of soft wheat flour dough and cookie quality. [PDF]

J Sci Food Agric
Hou X, Li J, Qi W, Shen H, Chen Y, Wang W, Song X, Chen P.   +7 more
europepmc   +1 more source