Results 111 to 120 of about 444,654 (160)

Wheat Flour Intake Promotes Weight Gain and Metabolic Changes in Mice. [PDF]

Mol Nutr Food Res
Matsumura S, Marutani M, Nousou E, Murakami N, Mizobata S, Fujisawa M, Fujiwara M, Iki N, Horie S, Yamato Y, Yamamoto A, Fujitani M, Fujikawa T, Ishibashi C, Takenaka S.   +14 more
europepmc   +1 more source

Dietary Whole Wheat Flour Intake in Pakistan: A Cross-Sectional Insight into Long-Term Dementia Prevention. [PDF]

Nutrients
Masood F, Minò A, Sadiq F, Mahmood R, Di Costanzo A, Angiolillo A.   +5 more
europepmc   +1 more source

Enhancing bread functionality through partial wheat flour replacement with chickpea starch: impacts on dough characteristics, bread quality, and digestive responses. [PDF]

Food Chem X
Mustafa S, Hina S, Mahmood S, Elkatry HO, El-Beltagi HS, Ramadan KMA, Ahmed AR, Du X.   +7 more
europepmc   +1 more source

Reflections on How Wheat Flour Lipids Impact the Viscoelastic Properties of Gluten Proteins. [PDF]

Compr Rev Food Sci Food Saf
Yazar G, Kokini JL.
europepmc   +1 more source

2D-NMR characterization of higher substituted oligosaccharides isolated from enzymatic wheat flour arabinoxylan hydrolysates. [PDF]

Front Plant Sci
Sitter L, Bunzel M.
europepmc   +1 more source

Structural and functional properties of gluten proteins in air-classified sprouted wheat flour and their impact on steamed gluten quality. [PDF]

Food Chem X
Pan J, Li S, Wang F, Zheng J, Liu Z, Bian K, Guo Z, Lin J, Wen J, Qi X, Guo J.   +10 more
europepmc   +1 more source

Semi-Quantitative Detection of Borax Adulteration in Wheat Flour Based on Microwave Non-Destructive Testing and Machine Learning. [PDF]

Foods
Kang M, Yang J, Ren Y, Bai X.
europepmc   +1 more source

Effect of Partial Substitution of Refined Wheat Flour with Tubtim Chumphae Rice Flour on the Physicochemical Properties and Quality of Pasta. [PDF]

Prev Nutr Food Sci
Subanmanee N, Uthai N, Yampuang R, Wongtom R, Wattanakul J.   +4 more
europepmc   +1 more source

Ultrasonication-induced structural and functional modification of starch in wheat flour. [PDF]

Ultrason Sonochem
Chang JT, Chiu CS, Chan YJ, Liang ZC, Lu WC, Li PH.   +5 more
europepmc   +1 more source

Integration of Multi-Cereals Into Wheat Flour: Nutritional Composition, Dough Rheology, and Sensory Profile of Composite Breads. [PDF]

Food Sci Nutr
Hafeez F, Sultan MT, Raza H, Khalid MU, Ikram A, Arshad MT, Baig I, Imtiaz S, Abrar M, Imran A, Gnedeka KT.   +10 more
europepmc   +1 more source