Betacyanin biofortification in wheat via synthetic biology for nutritional enhancement. [PDF]
Plant PhysiolPeng H +9 more
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Potential of Quantitative α-Amylase or Trypsin Inhibition by Refined and Whole Wheat and Einkorn Using High-Performance Thin-Layer Chromatography-NanoGIT versus Conventional Spectrophotometry. [PDF]
J Agric Food ChemMüller I, Scheibelhut I, Morlock GE.
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Structural and functional properties of gluten proteins in air-classified sprouted wheat flour and their impact on steamed gluten quality. [PDF]
Food Chem XPan J +10 more
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The Effects of Three Modified Whole-Grain Corn Flours on the Quality of European-Style Bread. [PDF]
Food Sci NutrTianying S, Zhuohao W, Jian R.
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Tribolium flour beetles are strongly attracted to decomposing wood, their putative historical habitat, over flour. [PDF]
Sci RepRosenberger DW +7 more
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Unlocking the potential of purple wheat bran through superfine grinding: Effects on its physicochemical properties and fortified bread quality. [PDF]
Food Chem XJiang Y +5 more
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Nutritional Improvement of Sugar-Snap Cookies Supplemented with <i>Ganoderma sessile</i> and <i>Pleurotus ostreatus</i> Solid-State Fermentation Flours. [PDF]
FoodsMazzola A +4 more
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Production of low-calorie biscuits using stevia extract and dietary fibers from oats and fenugreek for functional food applications. [PDF]
NPJ Sci FoodHassan MA +3 more
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Dietary Fiber and Processing Interventions for Enhanced Batters and Final Baked Products: A Review. [PDF]
Int J Food SciRaj A S, Dubey PK, Pandey H, Upadhyay A.
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