Results 131 to 140 of about 41,135 (216)

A small tract entitled, A candid and impartial exposition of the various opinions on the subject of the comparative quality of the wheat and flour in the northern and southern sections of the United States, with a view to develope the true cause of the difference

John C. Brush
openalex   +2 more sources

Effect of Wheat Flour Integration with Blueberry Fruits on Rheological, Quality, Antioxidant, and Sensory Attributes of 'French' Bread. [PDF]

Foods
Murariu OC, Caruso G, Frunză G, Lipșa FD, Ulea E, Tallarita AV, Calistru A, Jităreanu G.   +7 more
europepmc   +1 more source

Identity of SDS-insoluble proteins with purified glutenin from wheat flour.

, 1976
Gen‐ichi Danno, Kazuki Kanazawa, Masato Natake   +2 more
openalex   +2 more sources

Characterization of waxy Diploid Wheat Flour and its Possible Practical Use. [PDF]

J Appl Glycosci (1999)
Crofts N, Fujita S, Miura S, Hosaka Y, Oitome NF, Yoshida S, Nakamura M, Fujise A, Iwaki K, Murai K, Fujita N.   +10 more
europepmc   +1 more source

STUDIES REGARDING THE CHEMICAL COMPOSITION OF SEVERAL WHEAT SPECIES, FLOUR TYPES AND PASTES ASSORTMENTS

, 1970
Diana Nicoleta Raba, Mirela Viorica Ghiulai, I. Jianu   +2 more
openalex   +2 more sources

The Effects of Milling Conditions on the Particle Size, Quality, and Noodle-Making Performance of Whole-Wheat Flour: A Mortar Mill Study. [PDF]

Foods
Moon J, Moon Y, Kweon M.
europepmc   +1 more source

DETERMINATION OF THE METAL CONTENT IN SOME FLOURS AND PASTES OBTAINED FROM DIFFERENT WHEAT SPECIES

, 1970
Nicoleta Diana Raba, Iosif Gherhen, Furdi Florina   +2 more
openalex   +2 more sources

Effects of Oxido‐Reductants on Rheological Properties of Wheat Flour Dough and Comparison with Some Characteristics of Extruded Noodles [PDF]

, 1999
An‐I Yeh, Sy‐Yu Shiau
openalex   +1 more source

Triboelectric Separation for Protein Enrichment of Wheat Flour Compared with Gluten-Starch Mixtures as a Benchmark. [PDF]

Foods
Ozcelik M, Foerst P.
europepmc   +1 more source

Studies on Electrostatic Fractionating of Wheat Flour

, 1971
Yoshihiro Kohda, C. Izumi, MASAMI UCHIDA
openalex   +2 more sources