Found: 11
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Functional characterization of whole wheat flours for chapatti quality and acceptability.
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- Journal of Food Science & Technology, 2019, v. 56, n. 4, p. 2296, doi. 10.1007/s13197-019-03721-w
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- Article
Nutritional Composition, Functionality, and Processing Technologies for Amaranth.
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- Journal of Food Processing & Preservation, 2023, p. 1, doi. 10.1155/2023/1753029
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- Article
Secondary structure, thermal and functional characterization of low molecular weight glutenin subunits in relation to instant noodle quality.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 12, p. 1, doi. 10.1111/jfpp.17263
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- Article
Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 12, p. 1, doi. 10.1111/jfpp.17100
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- Article
Effect of Processing Variables on the Oil Uptake, Textural Properties and Cooking Quality of Instant Fried Noodles.
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- Journal of Food Quality, 2013, v. 36, n. 3, p. 181, doi. 10.1111/jfq.12029
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- Article
Wheat polymeric proteins isolation and characterization: microstructural, thermal, configurational and spectroscopic approach.
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- European Food Research & Technology, 2023, v. 249, n. 7, p. 1797, doi. 10.1007/s00217-023-04254-5
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- Article
Effect of finger millet on nutritional, rheological, and pasting profile of whole wheat flat bread (chapatti).
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- Cereal Chemistry, 2019, v. 96, n. 1, p. 86, doi. 10.1002/cche.10111
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- Article
Effects of A‐ and B‐type starch granules on composition, structural, thermal, morphological, and pasting properties of starches from diverse wheat varieties.
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- Food Bioengineering, 2023, v. 2, n. 4, p. 373, doi. 10.1002/fbe2.12068
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- Article
EFFECT OF REDUCING AGENTS ON WHEAT GLUTEN AND QUALITY CHARACTERISTICS OF FLOUR AND COOKIES.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2013, v. 37, n. 2, p. 68
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Application of Compensatory TOPSIS-based Multiple Criteria Decision-making System for Selecting Appropriate Salts in Noodle Production.
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- Annals of Agri-bio Research, 2024, v. 29, n. 1, p. 151
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- Article
Infrared Spectroscopy and Microstructural Assessment of Dough with Varying Wheat Gluten Fractions.
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- Food Analytical Methods, 2022, v. 15, n. 10, p. 2821, doi. 10.1007/s12161-022-02331-1
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- Article