Works about FLOUR quality

Results: 491
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    EFFECT OF PRE-MILLING TREATMENTS ON WHEAT FLOUR QUALITY.

    Published in:
    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, 2017, v. 41, n. 2, p. 141
    By:
    • KAUSHIK, RAVINDER;
    • CHAWLA, PRINCE;
    • KUMAR, NAVEEN;
    • KUMAR, MUKUL
    Publication type:
    Article
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    Rye Flour and Resting Effects on Gingerbread Dough Rheology.

    Published in:
    Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Animal Science & Biotechnologies, 2013, v. 70, n. 2, p. 369
    By:
    • TULBURE, Anca;
    • OGNEAN, Mihai;
    • OGNEAN, Claudia F.;
    • DANCIU, Ioan
    Publication type:
    Article
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    Drying kinetics of 'babassu' mesocarp.

    Published in:
    Revista Brasileira de Engenharia Agricola e Ambiental - Agriambi, 2017, v. 21, n. 10, p. 709, doi. 10.1590/1807-1929/agriambi.v21n10p709-714
    By:
    • Rosa, Jhonatas C.;
    • Mendonça, Andreza P.;
    • dos S. Oliveira, Angélica;
    • Ribeiro, Sylviane B.;
    • do R. Batista, Andréia;
    • Araújo, Maria E. R.
    Publication type:
    Article
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    Flour Fortification Using Lablab Purpureus Evaluation with a Biosensor.

    Published in:
    Cellular Physiology & Biochemistry (Cell Physiol Biochem Press GmbH & Co. KG), 2024, v. 58, n. 4, p. 393, doi. 10.33594/000000719
    By:
    • Piedra, Felipe Jadán;
    • Rivadeneira Z., Rodolfo Andrés;
    • Zambrano Vélez, María Isabel;
    • Muñoz Murillo, José Patricio;
    • Intriago Flor, Frank Guillermo;
    • Anchundia Loor, Andrés Miguel;
    • Ramos Alfonso, Yanelis;
    • Vigueras Moreno, Jose Alberto;
    • Cevallos Sánchez, Herman;
    • Velepucha Sánchez, Jorge Milton;
    • Pérez Vega, Efrain;
    • Domínguez Brito, Lorena Daniela
    Publication type:
    Article
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    The Contribution of New Breed Purple Wheat (8526-2 and 8529-1) Varieties Wholemeal Flour and Sourdough to Quality Parameters and Acrylamide Formation in Wheat Bread.

    Published in:
    Fermentation (Basel), 2022, v. 8, n. 12, p. 724, doi. 10.3390/fermentation8120724
    By:
    • Klupsaite, Dovilė;
    • Kaminskaite, Aura;
    • Rimsa, Arnoldas;
    • Gerybaite, Agne;
    • Stankaityte, Agne;
    • Sileikaite, Ausra;
    • Svetlauskaite, Elzbieta;
    • Cesonyte, Emilija;
    • Urbone, Giedre;
    • Pilipavicius, Karolis;
    • Vaiginyte, Konstancija;
    • Vaisvilaite, Marija;
    • Prokopenko, Vilte;
    • Stukonyte, Giedre;
    • Starkute, Vytaute;
    • Zokaityte, Egle;
    • Lele, Vita;
    • Cernauskas, Darius;
    • Mockus, Ernestas;
    • Liatukas, Zilvinas
    Publication type:
    Article
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