Results 171 to 180 of about 41,135 (216)

Relationship between Baking Quality and Proportion of SDS-Insoluble Gluten in Wheat Flour.

, 1996
Chiaki Yoshida, Midori Yano, Gen‐ichi Danno   +2 more
openalex   +2 more sources

Wheat Flour Pasta Combining Bacillus coagulans and Arthrospira platensis as a Novel Probiotic Food with Antioxidants. [PDF]

Foods
García-Moncayo AI, Ochoa-Reyes E, Sáenz-Hidalgo HK, González-Pérez P, Muñoz-Castellanos LN, Sepúlveda-Ahumada DR, Buenrostro-Figueroa JJ, Alvarado-González M.   +7 more
europepmc   +1 more source

Property Evaluation of Noodles Substituting Wheat Flour with Drum-Dried Overripe Kepok Plantain (Musa paradisiaca L.) Flour to Enhance the Nutrients. [PDF]

Prev Nutr Food Sci
Aji GK, Budiyanto, Laksono H, Wiguna B, Putri RPG, Kusumasmarawati AD, Muhamaludin, Mufti A, Rutmala A, Rosyidin AK, Nasori AS.   +10 more
europepmc   +1 more source

Arabinoxylan fiber, a byproduct of wheat flour processing, reduces the postprandial glucose response in normoglycemic subjects

, 2000
Zhong X. Lu, K. Walker, Jane G. Muir, Tom Mascara, Kerin O’Dea   +4 more
openalex   +1 more source

Report on Glutenin in Wheat Flour [PDF]

Journal of AOAC INTERNATIONAL, 1926
openaire   +1 more source

A Study of the Influence of Ion-Ozonized Water on the Properties of Pasta Dough Made from Wheat Flour and Pumpkin Powder. [PDF]

Foods
Iztayev B, Iztayev A, Kulazhanov T, Iskakova G, Yakiyayeva M, Muldabekova B, Baiysbayeva M, Tursunbayeva S.   +7 more
europepmc   +1 more source

Effects of Roller Milling Parameters on Wheat-Flour Damaged Starch: A Comprehensive Passage Analysis and Response-Surface Methodology Optimization. [PDF]

Foods
Bojanić N, Rakić D, Fišteš A.
europepmc   +1 more source

Analysis on microbial communities and characteristic flavor metabolic of PXDB-meju by partially substituting wheat flour with soybean flour and gluten flour. [PDF]

Curr Res Food Sci
Xu M, Guo Y, Song X, Li L, Xu Z, Zhao J, Zhao J, Lin H, Dong S, Lu J, Ding W, Liu P, Tang J.   +12 more
europepmc   +1 more source

Efficacy of Zinc Fortified and Fermented Wheat Flour (EZAFFAW): A randomized controlled trial protocol. [PDF]

PLoS One
Das JK, Padhani ZA, Khan M, Mirani M, Rizvi A, Chauhadry IA, Yasin R, Ismail T, Akhtar S, Begum K, Iqbal J, Humayun K, Naseem HA, Malik KA, Bhutta ZA.   +14 more
europepmc   +1 more source

Comparative Quantitative and Discriminant Analysis of Wheat Flour with Different Levels of Chemical Azodicarbonamide Using NIR Spectroscopy and Hyperspectral Imaging. [PDF]

Foods
He H, Wang Y, Jiang S, Zhang J, Bi J, Qiao H, Pan L, Ou X.   +7 more
europepmc   +1 more source