Works matching DE "FLOUR quality"
Results: 463
Composition, Functionality, and Baking Quality of Flour from Four Brands of Wheat Flour.
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- Journal of Culinary Science & Technology, 2025, v. 23, n. 1, p. 87, doi. 10.1080/15428052.2023.2191874
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Optimization of Bread Quality of Wheat Flour with Psyllium Addition by Using Response Surface Methodology.
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- Journal of Culinary Science & Technology, 2023, v. 21, n. 3, p. 371, doi. 10.1080/15428052.2021.1948480
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Effect of Coconut Flour on Biscuit Quality.
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- Journal of Culinary Science & Technology, 2022, v. 20, n. 3, p. 278, doi. 10.1080/15428052.2021.1978362
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Nutrient Composition and Functional Properties of Okra Seed Flour and Some Quality Attributes of its Soups.
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- Journal of Culinary Science & Technology, 2021, v. 19, n. 4, p. 285, doi. 10.1080/15428052.2020.1759169
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Use of Transglutaminase in Bakery Products.
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- Journal of Culinary Science & Technology, 2020, v. 18, n. 6, p. 549, doi. 10.1080/15428052.2019.1681045
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Quality, Functional, and Sensory Properties of Cookies from Sweet Potato–Maize Flour Blends.
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- Journal of Culinary Science & Technology, 2016, v. 14, n. 4, p. 363, doi. 10.1080/15428052.2016.1160016
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Post-translational cleavage of HMW-GS Dy10 allele improves the cookie-making quality in common wheat (Triticum aestivum).
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- Molecular Breeding, 2021, v. 41, n. 9, p. 1, doi. 10.1007/s11032-021-01238-9
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Post-translational cleavage of HMW-GS Dy10 allele improves the cookie-making quality in common wheat (Triticum aestivum).
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- Molecular Breeding, 2021, v. 41, n. 8, p. 1, doi. 10.1007/s11032-021-01238-9
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Production and characterization of a disomic 1M/1D Triticum aestivum-Aegilops comosa substitution line.
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- Molecular Breeding, 2021, v. 41, n. 2, p. 1, doi. 10.1007/s11032-021-01207-2
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豫西南小麦品种馒头制作适宜性研究.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 1, p. 66, doi. 10.16210/j.cnki.1007-7561.2023.01.009
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海水稻米糠饼干生产工艺优化及其品质特性分析.
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- Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 4, p. 111, doi. 10.16210/j.cnki.1007-7561.2022.04.015
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Studying the Role of Potato Powder on the Physicochemical Properties and Dough Characteristics of Wheat Flour.
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- Gels (2310-2861), 2023, v. 9, n. 2, p. 73, doi. 10.3390/gels9020073
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Improving Non-wheat Flour Quality As a Form of Local Food Conservation.
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- KnE Social Sciences, 2019, v. 2019, p. 146, doi. 10.18502/kss.v3i18.4708
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FLOUR QUALITY ANALYSIS AND ITS RELATIONSHIP WITH GRAIN YIELD FOR THREE WHEAT VARIETIES.
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- International Journal of Agricultural & Statistical Sciences, 2022, v. 18, p. 1843
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STUDY OF TOTAL AFLATOXIN CONTAMINATION IN FLOUR SAMPLES FROM TIRANA, ALBANIA.
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- Journal of Hygienic Engineering & Design, 2023, v. 43, p. 35
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Commercial bakers and the relocalization of wheat in western Washington State.
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- Agriculture & Human Values, 2013, v. 30, n. 3, p. 365, doi. 10.1007/s10460-012-9403-9
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Protein Composition and Baking Quality of Wheat Flour as Affected by Split Nitrogen Application.
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- Frontiers in Plant Science, 2019, p. N.PAG, doi. 10.3389/fpls.2019.00642
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Enriching LMW-GS alleles and strengthening gluten properties of common wheat through wide hybridization with wild emmer.
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- 3 Biotech, 2019, v. 9, n. 10, p. N.PAG, doi. 10.1007/s13205-019-1887-1
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Effects of wheat kernel size on hardness and various quality characteristics.
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- Quality Assurance & Safety of Crops & Foods, 2019, v. 11, n. 5, p. 459, doi. 10.3920/QAS2019.1552
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Utilisation of GlutoPeak tester on whole-wheat flour for gluten quality assessment.
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- Quality Assurance & Safety of Crops & Foods, 2019, v. 11, n. 3, p. 295, doi. 10.3920/QAS2018.1319
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Barley flour addition decreases the oil uptake of wheat chips during frying.
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- Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 5, p. 621, doi. 10.3920/QAS2014.0472
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Wheat sprout flour as an attractive substrate for the producing probiotic fermented beverages: process development and product characterisation.
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- Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 4, p. 469, doi. 10.3920/QAS2014.0402
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Effect of storage time on the antinutritional factors, stability and rheological behaviours of flaxseed fortified wheat flours.
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- Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 3, p. 335, doi. 10.3920/QAS2013.0358
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Sensory and nutritional attributes of samh flour and dates powder supplemented cookies.
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- Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 3, p. 261, doi. 10.3920/QAS2013.0350
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Results of an international ring test for the determination of the rheological properties of wheat flour dough using the Haubelt Flourgraph E 7 (ICC standard no. 180).
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- Quality Assurance & Safety of Crops & Foods, 2014, v. 6, n. 4, p. 469, doi. 10.3920/QAS2013.0289
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CHOPIN Technologies apparatus to master wheat and flour quality.
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- Quality Assurance & Safety of Crops & Foods, 2012, v. 4, n. 3, p. 155, doi. 10.1111/j.1757-837X.2012.00166.x
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A new standard for the industrial production of high quality Atta flour.
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- Quality Assurance & Safety of Crops & Foods, 2012, v. 4, n. 3, p. 151, doi. 10.1111/j.1757-837X.2012.00160.x
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Optimising quality assessment of Indian wheat flour for Atta and Maida products.
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- Quality Assurance & Safety of Crops & Foods, 2012, v. 4, n. 3, p. 153, doi. 10.1111/j.1757-837X.2012.00164.x
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IoT-Based Real-Time Crop Drying and Storage Monitoring System.
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- International Journal of Distributed Sensor Networks, 2023, p. 1, doi. 10.1155/2023/4803000
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Experimental studies of a hybrid peeling process for cassava roots.
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- Agricultural Engineering International: CIGR Journal, 2024, v. 26, n. 3, p. 170
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VIS/NIR spectral signature for the identification of peanut contamination of powder foods.
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- Agricultural Engineering International: CIGR Journal, 2015, v. 17, n. 2, p. 310
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Hydrated chia seed effect on wheat flour and bread technological quality.
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- Agricultural Engineering International: CIGR Journal, 2015, p. 259
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EFFECT OF PARTIAL SUBSTITUTION OF REFINED WHEAT FLOUR WITH PURPLE SWEET POTATO FLOUR ON THE PROPERTIES AND QUALITY OF NOODLES.
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- African Journal of Food, Agriculture, Nutrition & Development, 2022, v. 22, n. 9, p. 21476, doi. 10.18697/ajfand.114.22555
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EFFECT OF SODIUM CHLORIDE CONCENTRATION ON THE FUNCTIONAL PROPERTIES OF SELECTED LEGUME FLOURS.
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- African Journal of Food, Agriculture, Nutrition & Development, 2012, v. 12, n. 6, p. 6700, doi. 10.18697/ajfand.54.11130
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Selection of salt level in noodle making using technique for order of preference by similarity to ideal solution.
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- Journal of Food & Nutrition Research, 2024, v. 63, n. 4, p. 344
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Technological characteristics of wheat and non-cereal flour blends and their applicability in bread making.
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- Journal of Food & Nutrition Research, 2015, v. 54, n. 1, p. 69
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Qualité microbiologique des farines de blé consommées au Maroc.
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- Canadian Journal of Microbiology, 2012, v. 58, n. 2, p. 145, doi. 10.1139/w11-139
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Genome-wide association mapping of the 'super-soft' kernel texture in white winter wheat.
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- Theoretical & Applied Genetics, 2021, v. 134, n. 8, p. 2547, doi. 10.1007/s00122-021-03841-y
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Molecular Characterization and Marker Development of the HMW-GS Gene from Thinopyrum elongatum for Improving Wheat Quality.
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- International Journal of Molecular Sciences, 2023, v. 24, n. 13, p. 11072, doi. 10.3390/ijms241311072
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Identification of Glu-D1 Alleles and Novel Marker–Trait Associations for Flour Quality and Grain Yield Traits under Heat-Stress Environments in Wheat Lines Derived from Diverse Accessions of Aegilops tauschii.
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- International Journal of Molecular Sciences, 2022, v. 23, n. 19, p. 12034, doi. 10.3390/ijms231912034
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- Article
Proteomic Determination of Low-Molecular-Weight Glutenin Subunit Composition in Aroona Near-Isogenic Lines and Standard Wheat Cultivars.
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- International Journal of Molecular Sciences, 2021, v. 22, n. 14, p. 7709, doi. 10.3390/ijms22147709
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- Article
The effect of adding carrot or beetroot powders on the quality indicators of round cracknel products.
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- Agronomy Research, 2022, v. 20, n. 2, p. 437, doi. 10.15159/AR.22.025
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The effect of bean flour addition on the rheological properties and baking quality of a triticale flour blends.
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- Agronomy Research, 2021, v. 19, n. 4, p. 1830, doi. 10.15159/AR.21.127
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Comprehensive study on wheat flour quality attributes as influence by different agrotechnical factors.
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- Agronomy Research, 2021, v. 19, n. 1, p. 147, doi. 10.15159/AR.21.011
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Development of a rapid method for determination of gluten content in wheat flour.
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- Agronomy Research, 2017, v. 15, n. S2, p. 1369
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A study of factors which influence mould spoilage in flat (sourdough) bread.
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- Agronomy Research, 2017, v. 15, n. S2, p. 1348
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- Article
GLUTENIN DIVERSITY OF FLOUR WHEAT (Triticum aestivum L.) FOR COOKIE QUALITY IN MEXICO.
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- Agrociencia, 2024, v. 58, n. 5, p. 533, doi. 10.47163/agrociencia.v58i5.2962
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Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties.
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- Journal of Texture Studies, 2023, v. 54, n. 1, p. 92, doi. 10.1111/jtxs.12717
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Exploring the use of wheat-based low glycemic composite flour.
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- International Journal of Farm Sciences, 2023, v. 13, n. 3, p. 61, doi. 10.5958/2250-0499.2023.00060.5
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INFLUENCE OF TEMPERING METHODS ON WAXY WHITE SORGHUM KERNEL, MILLING, AND FLOUR PROPERTIES.
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- Journal of the ASABE, 2022, v. 65, n. 6, p. 1303, doi. 10.13031/ja.15221
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