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Quality and nutritional attributes of whole einkorn flour and its suitability for fresh noodle production compared to whole wheat flour.
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- Cereal Chemistry, 2024, v. 101, n. 6, p. 1316, doi. 10.1002/cche.10832
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- Article
Prediction Model for Screening Patients at Risk of Malnutrition After Gastric Cancer Surgery.
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- Annals of Surgical Oncology: An Oncology Journal for Surgeons, 2021, v. 28, n. 8, p. 4471, doi. 10.1245/s10434-020-09559-3
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- Article
Impact of kernel hardness and amylose content on quality characteristics of purple‐colored whole wheat flour.
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- Cereal Chemistry, 2024, v. 101, n. 5, p. 1084, doi. 10.1002/cche.10809
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- Article
Impacts of weathering/preharvest sprouting in the field on the milling and flour quality of soft wheats, and resulting baking performance for soft wheat‐based baked products.
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- Cereal Chemistry, 2023, v. 100, n. 1, p. 83, doi. 10.1002/cche.10534
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- Article
Effects of flour quality and drying rates controlled by temperature, air circulation, and relative humidity on the quality of dried white‐salted noodles.
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- Cereal Chemistry, 2019, v. 96, n. 6, p. 1011, doi. 10.1002/cche.10206
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- Article
Solvent retention capacity application to assess soft wheat flour quality for making white‐salted noodles.
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- Cereal Chemistry, 2019, v. 96, n. 3, p. 497, doi. 10.1002/cche.10150
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- Article
Cake Baking with Alternative Carbohydrates for Potential Sucrose Replacement. II. Functionality of Healthful Oligomers and Their Effects on High-Ratio Cake-Baking Performance.
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- Cereal Chemistry, 2016, v. 93, n. 6, p. 568, doi. 10.1094/CCHEM-03-16-0056-R
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- Article
Cake Baking with Alternative Carbohydrates for Potential Sucrose Replacement. I. Functionality of Small Sugars and Their Effects on High-Ratio Cake-Baking Performance.
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- Cereal Chemistry, 2016, v. 93, n. 6, p. 562, doi. 10.1094/CCHEM-02-16-0032-R
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- Article
Potential Sugar Reduction in Cookies Formulated with Sucrose Alternatives.
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- Cereal Chemistry, 2016, v. 93, n. 6, p. 576, doi. 10.1094/CCHEM-01-16-0016-R
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- Article
Quality Characteristics and Antioxidant Activity of Fresh Noodles Formulated with Flour-Bran Blends Varied by Particle Size and Blend Ratio of Purple-Colored Wheat Bran.
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- Processes, 2022, v. 10, n. 3, p. 584, doi. 10.3390/pr10030584
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- Article
Optimized Fermentation and Freezing Conditions for Ready-to-Proof and Ready-to-Bake Frozen Dough of Sweet Bread.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 17, p. 7904, doi. 10.3390/app11177904
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- Article
Effect of Purple-Colored Wheat Bran Addition on Quality and Antioxidant Property of Bread and Optimization of Bread-Making Conditions.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 9, p. 4034, doi. 10.3390/app11094034
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- Article
Comparison of noodle-making performance of purple-colored whole wheat flour prepared with a jet mill and an ultra-centrifugal mill.
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- Food Science & Biotechnology, 2024, v. 33, n. 13, p. 3037, doi. 10.1007/s10068-024-01569-1
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- Article
Potential application of enzymes to improve quality of dry noodles by reducing water absorption of inferior-quality flour.
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- Food Science & Biotechnology, 2021, v. 30, n. 7, p. 921, doi. 10.1007/s10068-021-00936-6
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- Article
Exploring the applicability of tamarind gum for making gluten-free rice bread.
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- Food Science & Biotechnology, 2018, v. 27, n. 6, p. 1639, doi. 10.1007/s10068-018-0416-z
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- Article
Effect of Sodium Chloride on Glassy and Crystalline Melting Transitions of Wheat Starch Treated with High Hydrostatic Pressure: Prediction of Solute-induced Barostability from Nonmonotonic Solute-induced Thermostability.
- Published in:
- Starch / Staerke, 2008, v. 60, n. 3/4, p. 127, doi. 10.1002/star.200700669
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- Article
Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat-Based Food Processes and in Wheat Breeding—A Review.
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- Cereal Chemistry, 2011, v. 88, n. 6, p. 537, doi. 10.1094/CCHEM-07-11-0092
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- Article
Development of a Benchtop Baking Method for Chemically Leavened Crackers II. Validation of the Method.
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- Cereal Chemistry, 2011, v. 88, n. 1, p. 25, doi. 10.1094/CCHEM-10-10-0152
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- Article
Development of a Benchtop Baking Method for Chemically Leavened Crackers. I Identification of a Diagnostic Formula and Procedure.
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- Cereal Chemistry, 2011, v. 88, n. 1, p. 19, doi. 10.1094/CCHEM-08-10-0110
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- Article
Assessing the Impact of Arabinoxylans on Dough Mixing Properties and Noodle-Making Performance through Xylanase Treatment.
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- Foods, 2024, v. 13, n. 19, p. 3158, doi. 10.3390/foods13193158
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- Article
Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths.
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- Foods, 2023, v. 12, n. 20, p. 3843, doi. 10.3390/foods12203843
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- Article
Combined Effects of Particle Size and Dough Improvers on Improving the Quality of Purple-Colored Whole Wheat Bread.
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- Foods, 2023, v. 12, n. 13, p. 2591, doi. 10.3390/foods12132591
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- Article
Quality of Low-Allergy Wheat ('O-Free') Flour and Optimization of Its Bread-Baking Performance.
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- Foods, 2022, v. 11, n. 21, p. 3399, doi. 10.3390/foods11213399
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- Article
Optimization of the Formula and Processing Factors for Gluten-Free Rice Bread with Tamarind Gum.
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- Foods, 2020, v. 9, n. 2, p. 145, doi. 10.3390/foods9020145
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- Article