Works matching DE "DURUM wheat flour"

Results: 10

INNOVATION AND TRADITION: THE VIEWPOINT OF FRENCH SMES IN THE DURUM WHEAT SECTOR.

Published in:

Food Systems / Systèmes Alimentaires, 2018, n. 3, p. 245

By:

MANDATO, Sandra;
DE VRIES, Hugo;
MAYER-LAIGLE, Claire

Publication type:

Article

Role of Ingredients in Pasta Product Quality: A Review on Recent Developments.

Published in:

Critical Reviews in Food Science & Nutrition, 2010, v. 50, n. 8, p. 787, doi. 10.1080/10408390903001693

By:

Fuad, Tina;
Prabhasankar, P.

Publication type:

Article

Effect of Soft Kernel Texture on the Milling Properties of Soft Durum Wheat.

Published in:

Cereal Chemistry, 2016, v. 93, n. 5, p. 513, doi. 10.1094/CCHEM-06-15-0136-R

By:

Murray, Jessica C.;
Kiszonas, Alecia M.;
Wilson, Jeff;
Morris, Craig F.

Publication type:

Article

Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value.

Published in:

Food Science & Technology International, 2018, v. 24, n. 3, p. 242, doi. 10.1177/1082013217745199

By:

Ciccoritti, Roberto;
Terracciano, Giovanna;
Cammerata, Alessandro;
Sgrulletta, Daniela;
Del Frate, Viviana;
Gazza, Laura;
Nocente, Francesca

Publication type:

Article

Dual-Purpose Durum.

Published in:

Agricultural Research, 1999, v. 47, n. 8, p. 23

By:

Hareland, Gary A.

Publication type:

Article

DHPLC technology for high-throughput detection of mutations in a durum wheat TILLING population.

Published in:

BMC Genetics, 2016, v. 17, p. 1, doi. 10.1186/s12863-016-0350-0

By:

Colasuonno, Pasqualina;
Incerti, Ornella;
Lozito, Maria Luisa;
Simeone, Rosanna;
Gadaleta, Agata;
Blanco, Antonio

Publication type:

Article

High-throughput SNP genotyping of modern and wild emmer wheat for yield and root morphology using a combined association and linkage analysis.

Published in:

Functional & Integrative Genomics, 2017, v. 17, n. 6, p. 667, doi. 10.1007/s10142-017-0563-y

By:

Lucas, Stuart;
Salantur, Ayten;
Yazar, Selami;
Budak, Hikmet

Publication type:

Article

Laboratory-scale milling of whole-durum flour quality: effect of mill configuration and seed conditioning.

Published in:

Journal of the Science of Food & Agriculture, 2017, v. 97, n. 10, p. 3141, doi. 10.1002/jsfa.8156

By:

Deng, Lingzhu;
Manthey, Frank A

Publication type:

Article

BREAD MAKING OF DURUM WHEAT WITH CHICKPEA SOURDOUGH OR COMPRESSED BAKER'S YEAST.

Published in:

Journal of Food Quality, 2009, v. 32, n. 5, p. 644, doi. 10.1111/j.1745-4557.2009.00267.x

By:

KEFALAS, PETROS;
KOTZAMANIDIS, SAVAS;
SABANIS, DIMITRIOS;
YUPSANI, ANASTASIA;
KEFALA, LIDA-AIKATERINI;
KOKKALIS, ATHANASIOS;
YUPSANIS, TRAIANOS

Publication type:

Article

Functional Pasta with Tomato By-product as a Source of Antioxidant Compounds and Dietary Fibre.

Published in:

Czech Journal of Food Sciences, 2017, v. 35, n. 1, p. 48, doi. 10.17221/171/2016-CJFS

By:

PADALINO, LUCIA;
CONTE, AMALIA;
LECCE, LUCIA;
LIKYOVA, DESISLAVA;
SICARI, VINCENZO;
PELLICANÒ, TERESA MARIA;
POIANA, MARCO;
DEL NOBILE, MATTEO ALESSANDRO

Publication type:

Article