Works matching Flour
Results: 5000
Effect of Composite Milled Wheat Flour and Flour Improvers on The Quality of Pan Bread.
- Published in:
- Alexandria Journal of Food Science & Technology, 2023, v. 20, n. 2, p. 9, doi. 10.21608/ajfs.2023.333286
- By:
- Publication type:
- Article
Proximate composition, functional properties and quantitative analysis of benzoyl peroxide and benzoic acid in wheat flour samples: effect on wheat flour quality.
- Published in:
- PeerJ, 2020, p. 1, doi. 10.7717/peerj.8788
- By:
- Publication type:
- Article
ANALYSIS OF THE QUALITY OF FLOUR FROM DIFFERENT SYSTEMS OF THE TECHNOLOGICAL PROCESS OF A FLOUR MILL.
- Published in:
- Grain Products & Mixed Fodder's, 2019, v. 19, n. 1, p. 23, doi. 10.15673/gpmf.v19i1.1317
- By:
- Publication type:
- Article
THE EFFECT OF BUCKWHEAT FLOUR ON SOME QUALITY PROPERTIES OF CHICKEN MEATBALLS AS AN ALTERNATIVE TO WHEAT FLOUR.
- Published in:
- Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 4, p. 155, doi. 10.34302/crpjfst/2020.12.4.16
- By:
- Publication type:
- Article
Effect of wheat flour with different quality in the process of making flour products.
- Published in:
- International Journal of Metrology & Quality Engineering, 2020, v. 11, p. 1, doi. 10.1051/ijmqe/2020005
- By:
- Publication type:
- Article
Evaluation of the chemical, antinutritional and antioxidant properties of composite flour comprising native and modified acha (digitaria exilis stapf) flour supplemented with mango kernel seed and soy cake flours.
- Published in:
- Food Science & Technology International, 2022, v. 28, n. 1, p. 40, doi. 10.1177/1082013221991256
- By:
- Publication type:
- Article
微波消解■电感耦合等离子体质谱法 测量小麦粉中铅、镉、碑和锯.
- Published in:
- Chinese Journal of Inorganic Analytical Chemistry / Zhongguo Wuji Fenxi Huaxue, 2022, v. 12, n. 3, p. 17, doi. 10.3969/j.issn.2095-1035.2022.03.004
- By:
- Publication type:
- Article
بهینه سازي فرمولاسیون بیسکویت کراکر تهیه شده از آرد کینوا و آرد ذرت0.
- Published in:
- Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 130, p. 73, doi. 10.22034/FSCT.19.130.73
- By:
- Publication type:
- Article
Effect of Chestnut and Acorn Flour on Wheat / Wheat-Barley Flour Properties and Bread Quality.
- Published in:
- International Journal of Food Studies, 2019, v. 8, p. 41, doi. 10.7455/ijfs/8.1.2019.a4
- By:
- Publication type:
- Article
습식제분 쌀가루의 첨가가 옐로 레이어 케이크의 이화학 특성과 소비자 기호도에 미치는 영향.
- Published in:
- Journal of the Korean Society of Food Culture, 2021, v. 36, n. 5, p. 492, doi. 10.7318/KJFC/2021.36.5.492
- By:
- Publication type:
- Article
SELECTION OF SUITABLE FORMULA FOR MANUFACTURING MEAT ANALOGUE SUPPLEMENTED WITH WHITE KIDNEY BEAN FLOUR AND JERUSALEM ARTICHOKE FLOUR.
- Published in:
- Malaysian Applied Biology, 2019, v. 48, n. 4, p. 83
- By:
- Publication type:
- Article
Fungi species and red flour beetle in stored wheat flour under Jazan region conditions.
- Published in:
- Toxicology & Industrial Health, 2014, v. 30, n. 4, p. 304, doi. 10.1177/0748233712457449
- By:
- Publication type:
- Article
試験用製粉機により分画した小麦ストリーム粉の特性と 麺のテクスチャー
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 12, p. 487, doi. 10.3136/nskkk.NSKKK-D-24-00003
- By:
- Publication type:
- Article
Effects of soy flour on the quality attributes of gluten free bread produced from breadfruit flour.
- Published in:
- Croatian Journal of Food Science & Technology, 2022, v. 14, n. 1, p. 116, doi. 10.17508/CJFST.2022.14.1.13
- By:
- Publication type:
- Article
荞麦粉添加量对混合粉面团流变特性及 发面饼品质的影响.
- Published in:
- Food & Machinery, 2023, n. 5, p. 16, doi. 10.13652/j.spjx.1003.5788.2022.81112
- By:
- Publication type:
- Article
红小豆超微粉对面粉理化性质及鲜湿面条品质的影响.
- Published in:
- Food & Machinery, 2022, n. 8, p. 188, doi. 10.13652/j.spjx.1003.5788.2022.80120
- By:
- Publication type:
- Article
Effects of Jasmine Rice Flour, Glutinous Rice Flour, and Potato Flour on Gluten-Free Coffee Biscuit Quality.
- Published in:
- Journal of Culinary Science & Technology, 2024, v. 22, n. 4, p. 648, doi. 10.1080/15428052.2022.2073934
- By:
- Publication type:
- Article
麦胚粉添加量及粒径大小对混合粉特性及 面包品质的影响.
- Published in:
- Food Research & Development, 2024, v. 45, n. 16, p. 1, doi. 10.12161/j.issn.1005‐6521.2024.16.001
- By:
- Publication type:
- Article
Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours.
- Published in:
- Cogent Food & Agriculture, 2015, v. 1, n. 1, p. 1, doi. 10.1080/23311932.2015.1019815
- By:
- Publication type:
- Article
Influence of the Wheat and Corn Flour Types on the Biological Parameters on the Red Flour Beetle, Tribolium castaneum (Herbst).
- Published in:
- Journal of Plant Protection & Pathology, 2023, v. 14, n. 8, p. 231, doi. 10.21608/jppp.2023.227527.1167
- By:
- Publication type:
- Article
سنجش آفالتوکسین 1B در آرد ذرت و آرد گندم عرضه شده در شهرسـتان شـهرکرد بـا اسـتفاده از روش االیزا در سال 1401.
- Published in:
- Iranian Journal of Health & Environment, 2023, v. 16, n. 3, p. 433
- By:
- Publication type:
- Article
Effects of substitution of black glutinous rice flour for wheat flour on batter and cake properties.
- Published in:
- International Food Research Journal, 2016, v. 23, n. 3, p. 1190
- By:
- Publication type:
- Article
Respiratory Symptoms and Wheat Flour Exposure: A Study of Flour Millers.
- Published in:
- Occupational Medicine, 2000, v. 50, n. 1, p. 25, doi. 10.1093/occmed/50.1.25
- By:
- Publication type:
- Article
Sensory Test and Poximate Analysis Content Test of Porang Flour (Amorphophallus Muelleri) and Tempe Flour Flakes.
- Published in:
- Amerta Nutrition, 2024, v. 8, n. 2, p. 230, doi. 10.20473/amnt.v8i2.2024.230-238
- By:
- Publication type:
- Article
Coconut Flour (Cocos nucifera L.) as a Partial Replacement in Wheat Flour (Triticum aestivum)-Based Tortillas and Its Effect on Dough Rheology and Tortilla Quality.
- Published in:
- Plant Foods for Human Nutrition, 2023, v. 78, n. 2, p. 314, doi. 10.1007/s11130-023-01049-7
- By:
- Publication type:
- Article
Quality Characteristics and Consumer Acceptance of Bread from Wheat and Rice Composite Flour.
- Published in:
- Current Research in Nutrition & Food Science, 2019, v. 7, n. 2, p. 488, doi. 10.12944/CRNFSJ.7.2.18
- By:
- Publication type:
- Article
Fortification of Wheat Flour With Ragi Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Profile of Noodles.
- Published in:
- Current Research in Nutrition & Food Science, 2018, v. 6, n. 1, p. 165, doi. 10.12944/CRNFSJ.6.1.19
- By:
- Publication type:
- Article
FLOUR QUALITY STABILIZATION AT A LOW PRODUCTIVITY MILL.
- Published in:
- Grain Products & Mixed Fodder's, 2024, v. 24, n. 3, p. 27, doi. 10.15673/gpmf.v24i3.2975
- By:
- Publication type:
- Article
PRODUCTION OF SPECIFIC FLOUR FOR FROZEN PRODUCTS BY FLOUR STREAMS BLENDING.
- Published in:
- Food Science & Technology (2073-8684), 2023, v. 17, n. 1, p. 51, doi. 10.15673/fst.v17i1.2560
- By:
- Publication type:
- Article
Glutenli ve Glutensiz Bisküvilerin Kestane, Lüpen ve Balkabağı Unlarından Hazırlanan Kompozit Un ile Zenginleştirilmesi.
- Published in:
- Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2023, v. 13, n. 3, p. 1724, doi. 10.21597/jist.1244653
- By:
- Publication type:
- Article
PHYSICOCHEMICAL, SENSORIAL AND FUNCTIONAL PROPERTIES OF ARROWROOT (Maranta arundinacea) FLOUR AS AFFECTED BY THE FLOUR EXTRACTION METHOD.
- Published in:
- Carpathian Journal of Food Science & Technology, 2023, v. 15, n. 2, p. 94, doi. 10.34302/crpjfst/2023.15.2.9
- By:
- Publication type:
- Article
NUTRIENT COMPOSITION, FUNCTIONAL, PHYSICAL AND PASTING PROPERTIES OF YELLOW YAM (Dioscorea cayenensis) AND JACK BEAN (Canavalia ensiformis) FLOUR BLENDS.
- Published in:
- Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 5, p. 52, doi. 10.34302/crpjfst/2020.12.5.4
- By:
- Publication type:
- Article
EFFECT OF ADDITION OF WHEAT AND PIGEON-PEAN ON THE RHEOLOGICAL CHARACTERISTICS OF RICE FLOUR.
- Published in:
- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 3, p. 50, doi. 10.34302/crpjfst/2019.11.3.5
- By:
- Publication type:
- Article
The impact of restricted substitution of wheat flour with tannia flour on the physico-chemical and sensory properties of cookies.
- Published in:
- EurAsian Journal of Biosciences, 2020, v. 14, n. 1, p. 287
- By:
- Publication type:
- Article
Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour.
- Published in:
- Food Science & Technology International, 2023, v. 29, n. 3, p. 217, doi. 10.1177/10820132211069471
- By:
- Publication type:
- Article
Exploring the possibilities of some selected flour blends for the development of bakery products: Comparison with some physicochemical and functional properties of wheat flour.
- Published in:
- Food Science & Technology International, 2023, v. 29, n. 2, p. 105, doi. 10.1177/10820132211062709
- By:
- Publication type:
- Article
Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate.
- Published in:
- Food Science & Technology International, 2017, v. 23, n. 5, p. 457, doi. 10.1177/1082013217701583
- By:
- Publication type:
- Article
Evaluation and Optimization of Proximate Composition, Farinographical, Extensographical and Sensory Properties of Sausage Rolls Made from Wheat-Breadfruit Flour Composite.
- Published in:
- Journal of Applied Sciences & Environmental Management, 2024, v. 28, n. 2, p. 345, doi. 10.4314/jasem.v28i2.7
- By:
- Publication type:
- Article
Applications of waxy corn flour based on physicochemical and processing properties: comparison with waxy rice flour and waxy corn starch.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 5, p. 355, doi. 10.1515/ijfe-2019-0170
- By:
- Publication type:
- Article
Evaluation of Water-Holding Capacity for Wheat--Soy Flour Blends.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2007, v. 84, n. 2, p. 151, doi. 10.1007/s11746-006-1018-0
- By:
- Publication type:
- Article
Chemical Properties of Composite Flat Bread and their Impact on the Glycemic Index and Digestibility Rates as Well as a Quality Assessment of Composite Flour during Storage.
- Published in:
- Starch / Staerke, 2022, v. 74, n. 7/8, p. 1, doi. 10.1002/star.202200015
- By:
- Publication type:
- Article
Starch Pasting Properties, and the Effects of Banana Flour and Cassava Flour Addition to Semolina Flour on Starch and Amino Acid Digestion.
- Published in:
- Starch / Staerke, 2021, v. 73, n. 1/2, p. 1, doi. 10.1002/star.202000137
- By:
- Publication type:
- Article
豫西南小麦品种馒头制作适宜性研究.
- Published in:
- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 1, p. 66, doi. 10.16210/j.cnki.1007-7561.2023.01.009
- By:
- Publication type:
- Article
Evaluación de dos fórmulas de yogur enriquecido con harina de Acheta domesticus y harina de Brosimum alicastrum Swartz como alimentos complementarios.
- Published in:
- Ciencia, Tecnología y Salud, 2019, v. 6, n. 1, p. 56
- By:
- Publication type:
- Article
Optimization of a new sponge cake to investigate the replacement of acorn flour and a corn syrup with wheat flour and sugar.
- Published in:
- Journal of Food Science & Technology (2008-8787), 2023, v. 20, n. 140, p. 66, doi. 10.22034/FSCT.20.140.66
- By:
- Publication type:
- Article
ارزیابی ویژگی هاي فیزیکوشیمیایی و بافتی دسر لبنی حاوي آرد ارزن به عنوان جایگزین آرد برنج.
- Published in:
- Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 123, p. 329, doi. 10.52547/fsct.19.123.329
- By:
- Publication type:
- Article
ارزیابی هم افزایی آنزیم هاي گلوکز اکسیداز و لیپاز بر خواص رئولوژیک آرد و نان بربري فرموله شده با جایگزینی نسبی آرد ذرت.
- Published in:
- Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 118, p. 43, doi. 10.52547/fsct.18.09.04
- By:
- Publication type:
- Article
تاثیر افزودن آرد اکسترود شده، صمغ هاي هیدروکسیپروپیلمتیلسلولز و زانتان بر خصوصیات کیفی نان فاقد گلوتن بر پایه آرد برنج و ذرت
- Published in:
- Journal of Food Science & Technology (2008-8787), 2020, v. 17, n. 101, p. 45, doi. 10.29252/fsct.17.04.04
- By:
- Publication type:
- Article
ارزیابی ویژگی هاي عملکردي آرد ارزن به منظور استفاده در فرمولاسیون کوکی فاقد گلوتن بر پایه آرد برنج
- Published in:
- Journal of Food Science & Technology (2008-8787), 2019, v. 16, n. 87, p. 1
- By:
- Publication type:
- Article
THE EFFECT OF VARIOUS TYPES OF FLOUR AS FILLER MATERIALS ON PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF SALAMI CULLED LAYING HENS.
- Published in:
- Scientific Works. Series C, Veterinary Medicine, 2023, v. 69, n. 2, p. 144
- By:
- Publication type:
- Article