Results 261 to 270 of about 20,205 (272)

Effect of atmospheric cold plasma on the functional properties of whole wheat (Triticum aestivum L.) grain and wheat flour

Innovative Food Science and Emerging Technologies, 2020
Sonal Chaple, Chaitanya Sarangapani, Brendan Duffy   +2 more
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
Yingyue Zhang, Fei Pei, Yong Fang
exaly  

Effect of Processing on Phenolic Composition of Dough and Bread Fractions Made from Refined and Whole Wheat Flour of Three Wheat Varieties

Journal of Agricultural and Food Chemistry, 2014
Yingjian Lu, Devanand L Luthria, E Patrick Fuerst   +2 more
exaly  

Physicochemical characterization of whole-grain wheat flour in a frozen dough system for bake off technology

Journal of Cereal Science, 2014
Bon Lee, Suyong Lee
exaly  

Cellulase production by Trichoderma reesei using whole wheat flour as a carbon source

Enzyme and Microbial Technology, 1992
Morris Wayman
exaly  

Influence of extruded whole wheat flour addition on quality characteristics of pasta

International Journal of Food Science and Technology
Harmandeep Kaur, Hanuman Bobade, Rajan Sharma   +2 more
exaly  

Natural Additives for Organic Whole Wheat Flour

2009
KOTANCILAR, Halis Gürbüz, GERÇEKASLAN, Kamil Emre, KARAOĞLU, Mehmet Murat, BOZ, Hüseyin   +3 more
openaire   +2 more sources

Impact of dual-processed whole wheat flour on the physicochemical properties and digestibility of whole wheat bread

Food Research International
Mingju Li, Mengfei Gao, Aiquan Jiao, Zhengyu Jin   +3 more
openaire   +1 more source

Phtytochemical composition of durum wheat whole flour

2013
Durante M., Bramato S., Mita G., Blanco A., Laddomada B.   +4 more
openaire   +1 more source

Bioavailability of Calcium, Iron, and Zinc in Whole Wheat Flour

2014
Anwaar Ahmed, Muhammad Atif Randhawa, Muhammad Wasim Sajid   +2 more
openaire   +1 more source