Results 251 to 260 of about 56,935 (308)

Human health risk assessment of arsenic and potentially toxic elements exposure in bread and wheat flour in Northeast Iran. [PDF]

PLoS One
Asadi Touranlou F, Ghasemi S, Gholian Aval M, Hashemi M, Tavakoly Sany SB.   +4 more
europepmc   +1 more source

Bajra‐based functional laddu—Standardization, nutritional profiling, molecular characterization

Food Biomacromolecules, Volume 3, Issue 2, Page 366-377, June 2026.
Abstract The bajra laddu experimental formulations consisted of composite flour containing varying proportions of bajra flour and gram flours viz, T0‐0:100, T1‐25:75, T2‐50:50, T3‐75:25, and T4‐100:0, respectively. The sensory acceptability of the standardized product was assessed by semitrained panelists using a nine‐point hedonic scale, which ...
Mridula Pandey, Sadhna Singh, Ashok Kumar Yadav, Aman Rathaur, Hradesh Rajput, Dinesh Chandra Rai   +5 more
wiley   +1 more source

Influence of Onion Peel Extract on the Dough Characteristics of High-Gluten Wheat Flour and the Quality of Bread. [PDF]

Foods
Wang C, Wang Y, Wang N, Ren J.
europepmc   +1 more source

Processing Suitability of Physical Modified Non-GMO High-Amylose Wheat Flour as a Resistant Starch Ingredient in Cookies. [PDF]

Molecules
Moon Y, Kweon M.
europepmc   +1 more source

Characterization of waxy Diploid Wheat Flour and its Possible Practical Use. [PDF]

J Appl Glycosci (1999)
Crofts N, Fujita S, Miura S, Hosaka Y, Oitome NF, Yoshida S, Nakamura M, Fujise A, Iwaki K, Murai K, Fujita N.   +10 more
europepmc   +1 more source

Predominant factors in milling and wheat variety influencing particle size and quality of whole wheat flour. [PDF]

J Food Sci
Han H, Lee E, Kweon M.
europepmc   +1 more source

Machine-Learning-Algorithm-Assisted Portable Miniaturized NIR Spectrometer for Rapid Evaluation of Wheat Flour Processing Applicability. [PDF]

Foods
Wang Y, Zhang C, Li X, Xing L, Lv M, He H, Pan L, Ou X.   +7 more
europepmc   +1 more source

Effect of Wheat Flour Integration with Blueberry Fruits on Rheological, Quality, Antioxidant, and Sensory Attributes of 'French' Bread. [PDF]

Foods
Murariu OC, Caruso G, Frunză G, Lipșa FD, Ulea E, Tallarita AV, Calistru A, Jităreanu G.   +7 more
europepmc   +1 more source

The glycosidases of wheat flour

, 1977
openaire   +2 more sources

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Yeasts from Wheat and Flour

Mycologia, 1970
The yeast flora of wheat and flour from six geographical areas was examined. Cryptococcus albidus was the most commonly found species on wheat from all six areas, but it was not present in the flou...
C P, Kurtzman, L J, Wickerham, C W, Hesseltine   +2 more
openaire   +2 more sources