Results 151 to 160 of about 444,654 (160)

Mechanisms of starch gelatinization during heating of wheat flour and its effect on in vitro starch digestibility

Food Hydrocolloids, 2018
Les Copeland, Shuo Wang
exaly  

Alkylresorcinols in wheat and rye flour and bread

Journal of Food Composition and Analysis, 2010
Per Aman, Annica A M Andersson, Margareta Wandel   +2 more
exaly  

Description of Microstructural Changes in Wheat Flour and Flour Components during Hydration by using Environmental Scanning Electron Microscopy

LWT - Food Science and Technology, 2002
Bernard Cuq, Stéphane Guilbert, Alma Delia Román-Gutiérrez   +2 more
exaly  

Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment

Food Chemistry, 2012
Man Li, Ke-Xue Zhu, Xiao-Na Guo
exaly  

Phytochemical compositions, and antioxidant properties, and antiproliferative activities of wheat flour

Food Chemistry, 2012
Yingjian Lu, Liangli Yu, Yuge Niu
exaly  

Effects of different milling processes on whole wheat flour quality and performance in steamed bread making

LWT - Food Science and Technology, 2015
Xueling Zheng, Xiao-Xi Wang, Ke Bian
exaly  

Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour

International Journal of Food Science and Technology, 2012
Schmiele Marcio, Caroline Steel, Yoon Chang   +2 more
exaly  

Studies on the rheological and gelatinization characteristics of waxy wheat flour

International Journal of Biological Macromolecules, 2014
exaly  

A traceability system incorporating 2D barcode and RFID technology for wheat flour mills

Computers and Electronics in Agriculture, 2012
exaly  

Thermal analysis of mixtures of wheat flour and potato starches

Food Hydrocolloids, 2008
exaly