The Effects of Adding Extruded Highland Barley Flour on the Thermomechanical Properties of Wheat Flour Dough and the Overall Quality of Fresh Wet Noodles. [PDF]
FoodsZhu Y +8 more
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The Influence of Processing Using Conventional and Hybrid Methods on the Composition, Polysaccharide Profiles and Selected Properties of Wheat Flour Enriched with Baking Enzymes. [PDF]
FoodsLewko P, Wójtowicz A, Kamiński DM.
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Partial substitution of wheat flour with kiwi starch: Rheology, microstructure changes in dough and the quality properties of bread. [PDF]
Food Chem XShe Z +6 more
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The Application of Lophatherum Gracile Brongn Flavonoids in Wheat Flour Products: Effects on the Structural and Functional Characteristics of Wheat Dough. [PDF]
FoodsLi Q, Liu Y, Bao H, Zhang H.
europepmc +1 more source
Development and Evaluation of Calcium-Fortified Multi-Millet Biscuits: A Nutritious Alternative to Refined Wheat Flour. [PDF]
FoodsManchanda M +3 more
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Potential Antidiabetic, Antioxidative and Antiproliferative Properties of Functional Wheat Flour Muffins Enriched with White Clover Flowers (Trifolium repens L.). [PDF]
Int J Mol SciBorczak B +6 more
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Deoxynivalenol Detection beyond the Limit in Wheat Flour Based on the Fluorescence Hyperspectral Imaging Technique. [PDF]
FoodsWang C, Fu X, Zhou Y, Fu F.
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Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract. [PDF]
FoodsLi C +6 more
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