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Ultrasound Treatment Enhanced Semidry-Milled Rice Flour Properties and Gluten-Free Rice Bread Quality.
- Published in:
- Molecules, 2022, v. 27, n. 17, p. 5403, doi. 10.3390/molecules27175403
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- Article
Effects of particle size of glutinous rice flour on the quality attributes of sweet dumplings.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 3, p. 1, doi. 10.1111/jfpp.16388
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- Article
Effects of wet milling on the properties of highland barley flour and the quality of highland barley bread.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7275, doi. 10.1111/ijfs.16079
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- Article
Changes in the quality and in vitro digestibility of brown rice noodles with the addition of ultrasound‐assisted enzyme‐treated red lentil protein.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 2, p. 1150, doi. 10.1111/ijfs.15483
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- Article
Effects of semidry milling on the properties of highland barley flour and the quality of highland barley bread.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 10, p. 5077, doi. 10.1002/jsfa.12586
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- Article
Study on the microbial inactivation of whole hulless barley flour using a continuous instant pressure drop sterilizer.
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- Journal of Food Process Engineering, 2022, v. 45, n. 12, p. 1, doi. 10.1111/jfpe.14169
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- Article