Results 51 to 60 of about 444,654 (160)
WHEAT FLOUR SUBSTITUTION USING SWEET POTATO OR CASSAVA IN SOME BREAD AND SNACK ITEMS
Annals of Tropical Research, 1981 Cassava and sweet potato flour were processed and used to substitute wheat flour from 20 to 100% level in some yeast breads (pan de sal and hot rolls); quick breads (paborita, cheese crackers and coconut cookies) and snack items (polvoron, gollorias and
LS Palomar +2 more
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INVESTIGATION OF THE TECHNOLOGICAL PROPERTIES OF EMMER FLOUR
Harčova Nauka ì Tehnologìâ, 2020 The article presents the results of studying the technological properties of emmer flour obtained from the grain of the variety Golikovska, in comparison with commercial patent wheat flour.
A. Zaparenko +3 more
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Journal of Future FoodsThe rise in refined wheat flour consumption within developing nations has raised concerns about its potential adverse effects on the health and nutritional status of their populations. As a result, there has been growing interest in exploring alternative
N.S. Nirmani +5 more
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Comparing the Seed Cotton and Wheat Marketing Chains in Sindh [PDF]
This paper contrasts the operation of seed cotton and wheat marketing systems in Sindh. Analysis of marketing margins indicates that the private sector cotton marketing chain appears to be working efficiently, given the many adverse aspects of its ...
Laurence E.D. Smith +2 more
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Frontiers in Food Science and TechnologyIntroductionThis study was undertaken to evaluate a value-added innovative buttermilk biscuit made from orange flesh sweet potato (OFSP) flour, infused with coconut.
Ronnie Ramsaran +2 more
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Effect of Publicly Released Quality Information for US Hard Red Winter Wheat on Mexican Millers' Welfare [PDF]
Entities have been providing quality related information to overseas wheat buyers as a response to the increased requests for this information. This study measures the value of information to Mexican millers.
Gallardo, Rosa Karina +2 more
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INCREASING CONCENTRATION IN THE U.S. HARD WHEAT MILLING INDUSTRY [PDF]
This research shows that increased concentration in the U.S. wheat milling industry has not led to noncompetive pricing in upstream or downstream markets.
Stiegert, Kyle W., Carton, Olivier
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Other title: Kansas Wheat Commission recipes 1999
, 1999 Title from cover.Apple Kuchen -- -- 100% Whole Wheat Bread -- Stuffed Stromboli Loaves -- Whole Grain Pumpkin Muffins -- Swedish Rye Bread -- Norwegian Crackerbread -- Tangy Cranberry Twists -- Whole Wheat Cookies -- Wheat Flour Tortillas -- Cheesy ...
Kansas Wheat Commission.
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Formula and Quality Study of Multigrain Noodles
Grain & Oil Science and Technology, 2018 Multigrain noodles were made by com and wheat flour as the main ingredients and with small ratios of oat flour, soybean flour and millet flour through extrusion process.
QI Jing +4 more
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The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta
Brazilian Journal of Food Technology, 2017 Green banana flour shows good potential as a functional ingredient for special-purpose foods, but there are no data in the literature concerning the use of a green banana pulp and peel flour for the development of products such as pasta.
Vanessa Naciuk Castelo-Branco +10 more
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