Found: 13
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Effect of substitution of wheat flour with chickpea flour on their physico-chemical characteristics.
- Published in:
- Arab Gulf Journal of Scientific Research, 2024, v. 42, n. 2, p. 290, doi. 10.1108/AGJSR-09-2022-0178
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- Article
Oscillatory and Thermo Rheological Studies of Wheat and Chickpea Flour Blended Doughs for Producing Arabic Flat Bread.
- Published in:
- Journal of Engineering Research (2307-1877), 2023, v. 11, n. 1A, p. 41, doi. 10.36909/jer.15023
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- Article
Studies on the Development of Processed Products from Buffalo Veal.
- Published in:
- Annals of Agri-bio Research, 2022, v. 27, n. 2, p. 258
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- Article
Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough.
- Published in:
- International Journal of Food Science, 2020, p. 1, doi. 10.1155/2020/8867402
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- Article
Amla fruit powder addition influences objective color and instrumental texture of pan bread.
- Published in:
- Journal of Food Science & Technology, 2019, v. 56, n. 5, p. 2750, doi. 10.1007/s13197-019-03766-x
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- Article
Onion (Allium cepa L.) is potentially a good source of important antioxidants.
- Published in:
- Journal of Food Science & Technology, 2019, v. 56, n. 4, p. 1811, doi. 10.1007/s13197-019-03625-9
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- Article
Development of a functional food (pan bread) using amla fruit powder.
- Published in:
- Journal of Food Science & Technology, 2019, v. 56, n. 4, p. 2287, doi. 10.1007/s13197-019-03718-5
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- Publication type:
- Article
Bioactive compounds in banana fruits and their health benefits.
- Published in:
- Food Quality & Safety, 2018, v. 2, n. 4, p. 183, doi. 10.1093/fqsafe/fyy019
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- Article
QUALITY AND SAFETY CHARACTERISTICS OF MILK SOLD IN THE STATE OF KUWAIT.
- Published in:
- Journal of Food Processing & Preservation, 2007, v. 31, n. 6, p. 702, doi. 10.1111/j.1745-4549.2007.00155.x
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- Article
INSTRUMENTAL TEXTURE and BAKING QUALITY of HIGH-FIBER TOAST BREAD AS AFFECTED BY ADDED WHEAT MILL FRACTIONS.
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- Journal of Food Processing & Preservation, 2000, v. 24, n. 1, p. 1, doi. 10.1111/j.1745-4549.2000.tb00402.x
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- Article
Measurement of Starch Properties During Staling of Arabic Bread.
- Published in:
- Starch / Staerke, 1997, v. 49, n. 5, p. 180, doi. 10.1002/star.19970490503
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- Article
Gelatinization of Starch During Preparation of Indian Unleaved Flat Breads.
- Published in:
- Starch / Staerke, 1990, v. 42, n. 9, p. 336, doi. 10.1002/star.19900420904
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- Publication type:
- Article
Preservation of tomato juice under acid conditions.
- Published in:
- Journal of the Science of Food & Agriculture, 1984, v. 35, n. 3, p. 345, doi. 10.1002/jsfa.2740350315
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- Article