Found: 17
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Quality evaluation of different fractions of wheat flour obtained after air classification and stone grinding.
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- Journal of Food Measurement & Characterization, 2022, v. 16, n. 4, p. 2486, doi. 10.1007/s11694-022-01328-y
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- Article
Comparison of effect of using hard and soft wheat on the high molecular weight-glutenin subunits profile and the quality of produced cookie.
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- Journal of Food Science & Technology, 2022, v. 59, n. 7, p. 2545, doi. 10.1007/s13197-021-05272-5
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- Article
Evaluation of pasting and dough rheological properties of composite flours made from flour varied in gluten strength.
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- Journal of Food Science & Technology, 2019, v. 56, n. 5, p. 2700, doi. 10.1007/s13197-019-03759-w
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- Article
Relationship of Mixolab characteristics with protein, pasting, dynamic and empirical rheological characteristics of flours from Indian wheat varieties with diverse grain hardness.
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- Journal of Food Science & Technology, 2019, v. 56, n. 5, p. 2679, doi. 10.1007/s13197-019-03756-z
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- Article
Effects of incorporation of groundnut oil and hydrogenated fat on pasting and dough rheological properties of flours from wheat varieties.
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- Journal of Food Science & Technology, 2019, v. 56, n. 2, p. 1056, doi. 10.1007/s13197-019-03633-9
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- Article
Fractionation and grain hardness effect on protein profiling, pasting and rheological properties of flours from medium-hard and extraordinarily soft wheat varieties.
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- Journal of Food Science & Technology, 2018, v. 55, n. 11, p. 4661, doi. 10.1007/s13197-018-3433-2
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- Article
Diversity in protein profiling, pasting, empirical and dynamic dough rheological properties of meal from different durum wheat accessions.
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- Journal of Food Science & Technology, 2018, v. 55, n. 4, p. 1256, doi. 10.1007/s13197-018-3036-y
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- Article
Effect of gelatinized-retrograded and extruded starches on characteristics of cookies, muffins and noodles.
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- Journal of Food Science & Technology, 2016, v. 53, n. 5, p. 2482, doi. 10.1007/s13197-016-2234-8
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- Article
Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality.
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- Journal of Food Science & Technology, 2016, v. 53, n. 4, p. 2127, doi. 10.1007/s13197-016-2202-3
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- Article
Effect of grain hardness, fractionation and cultivars on protein, pasting and dough rheological properties of different wheat flours.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 9, p. 2077, doi. 10.1111/ijfs.13794
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- Article
Modeling Flour and Dough Quality of Indian Wheat Varieties.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 4, p. n/a, doi. 10.1111/jfpp.13074
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- Article
A perspective review on the biosynthesis of plant-based secondary metabolites and their application as potent drugs.
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- Biocell, 2024, v. 48, n. 4, p. 541, doi. 10.32604/biocell.2023.029031
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- Article
Physicochemical, Thermal, and Pasting Properties of Starch Separated from Various Timely Sown and Delayed Sown (Heat Stressed) Wheat of Different Wheat Lines/Variety.
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- Starch / Staerke, 2022, v. 74, n. 5/6, p. 1, doi. 10.1002/star.202200003
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- Article
Characteristics of starch separated from coarse and fine flour fractions obtained from hard, medium-hard, and soft Indian wheat cultivars.
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- Starch / Staerke, 2017, v. 69, n. 1/2, p. 1, doi. 10.1002/star.201600012
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- Article
Marker-trait association identified candidate starch biosynthesis pathway genes for starch and amylose–lipid complex gelatinization in wheat (Triticum aestivum L.).
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- Euphytica, 2020, v. 216, n. 9, p. N.PAG, doi. 10.1007/s10681-020-02688-6
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- Article
Insight into the preclinical studies of phytomedicines in cancer theragnostics.
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- Minerva Biotechnology & Biomolecular Research, 2023, v. 35, n. 3, p. 173, doi. 10.23736/S2724-542X.23.02968-1
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- Article
Insights into the particle size, protein form, pasting and dough rheological properties of flour obtained from wheat grown at high and low altitude.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 7, p. 3850, doi. 10.1111/ijfs.16487
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- Article