Results 231 to 240 of about 35,221 (255)

Detection of l -Cysteine in wheat flour by Raman microspectroscopy combined chemometrics of HCA and PCA

Food Chemistry, 2017
Nur CEBİ, Mediha Esra Altuntop Yayla
exaly  

Comparison of concentration and health risks of 9 Fusarium mycotoxins in commercial whole wheat flour and refined wheat flour by multi-IAC-HPLC

Food Chemistry, 2019
Fei Pei, Qiuhui Hu
exaly  

Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour – Results of a retail survey in the UK and Germany – 2. Antioxidant activity, and phenolic and mineral content

Food Chemistry: X, 2020
Chris Seal, Per Iversen, Carlo Leifert   +2 more
exaly  

RVA analysis of mixtures of wheat flour and potato, sweet potato, yam, and cassava starches

Carbohydrate Polymers, 2007
N A Nik Norulaini
exaly  

Wheat Flour

2001
openaire   +1 more source

Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread

Antioxidants, 2013
Trust Béta, Béta Trust
exaly  

Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties

Food Chemistry, 2002
G Doxastakis
exaly  

Wheat Flour

2016
openaire   +1 more source

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  

Microbiology of wheat and flour milling in Australia

International Journal of Food Microbiology, 2003
exaly