The dietary burden of phosphorus and aluminum in ready-to-eat wheat flour tortillas exceeds that of corn tortillas: Implications for patients with chronic kidney disease. [PDF]
Food HumanitChiang KC +4 more
europepmc +1 more source
Effect of Wheat Flour Substitution with Medicinal Mushroom Powder on Protein and Starch Digestibility and Functional Properties of Bread. [PDF]
MoleculesŁysakowska P, Sobota A, Gumienna M.
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Olive leaf extract and butylated hydroxytoluene as antioxidants in refined versus whole wheat flour crackers: a physico-chemical characterization. [PDF]
J Sci Food AgricParenti O +4 more
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Nutritional, Rheological, and Functional Assessment in the Development of Bread Using Chestnut and Rosehip-Fortified Wheat Flour. [PDF]
FoodsPop IA +6 more
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Potential Contributions of Edible Oil and Wheat Flour Fortification on Reducing Inadequate Micronutrient Intake in Ethiopia. [PDF]
Ann N Y Acad SciTang K +11 more
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Investigation the microbial community and quality of Suanjiang tofu with the addition of wheat flour. [PDF]
NPJ Sci FoodYu S +7 more
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The Importance of Molecular Structure for Textural and Physicochemical Properties of Extruded Wheat Flour. [PDF]
FoodsChai Y +6 more
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Chemical and Nutritional Characterization of Sourdoughs Made with Sprouted and Unsprouted Whole-Wheat Flour and Their Effects on the Technological Quality of Bread. [PDF]
FoodsNavarro JL +4 more
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Effect of Sodium Chloride Concentrations on Processing Characteristics and Quality of Mianpi Made Using Different Wheat Flour-Starch Levels. [PDF]
FoodsLu Y, Tang L, Li S, Liu P, Chen T, Ye F.
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Sustainable Protein-Enriched Biscuits: Effects of Mealworm Protein Powder on the Properties of Wheat Flour and Biscuit Quality. [PDF]
FoodsYang A +6 more
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