Results 291 to 300 of about 56,935 (308)

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
Eleni Chatzidimitriou, Per Ole Iversen, Chris J Seal   +2 more
exaly  

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

Antioxidants, 2013
Trust Béta, Béta Trust
exaly  

Wheat Flour

2016
openaire   +1 more source

Dough rheology and bread quality of wheat–chickpea flour blends

Industrial Crops and Products, 2012
Abdelrahman R Ahmed
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  

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

Food Chemistry, 2002
G Doxastakis
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, Ke Bian, Xiaoxi Wang
exaly  

Starch and protein analysis of wheat bread enriched with phenolics-rich sprouted wheat flour

Food Chemistry, 2017
Michał Swieca, Dariusz Dziki, Urszula Gawlik-Dziki   +2 more
exaly  

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

Computers and Electronics in Agriculture, 2012
exaly  

Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends

Food Science and Nutrition, 2018
Ocheme Boniface Ocheme, Olajide Emmanuel Adedeji   +1 more
exaly