Applicability of Mixolab test with local wheat flours.
- Published in:
- International Journal of Food Studies, 2015, v. 4, p. 78, doi. 10.7455/ijfs/4.1.2015.a6
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- Publication type:
- Article
Works matching DE "FLOUR testing"
Results: 22
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The environmental and nutritional challenges of industrial nixtamalization.
- Published in:
- Cereal Technology / Getreidetechnologie, 2022, v. 76, n. 4, p. 258, doi. 10.23789/1869-2303-2022-4-258
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- Publication type:
- Article
3
Stress Relaxation of Wheat Kernels and Their Relationship with Milling, Rheological, and Breadmaking Quality of Wheat.
- Published in:
- Cereal Chemistry, 2012, v. 89, n. 4, p. 211, doi. 10.1094/CCHEM-12-11-0144
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- Article
4
Research of surface properties of water-flour suspensions in the presence of hydrocolloids and protein supplements.
- Published in:
- Technology Audit & Production Reserves, 2018, v. 39, n. 3, p. 58, doi. 10.15587/2312-8372.2018.124286
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- Publication type:
- Article
5
Enhancement of casein emulsion stability using modified porang flour: Optimization of conditions by the application of Response Surface Methodology.
- Published in:
- Trends in Carbohydrate Research, 2018, v. 10, n. 1, p. 15
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- Publication type:
- Article
6
Sensory analysis and chemical characterization of cereal enriched with grape peel and seed flour.
- Published in:
- Acta Scientiarum: Technology, 2013, v. 35, n. 3, p. 427, doi. 10.4025/actascitechnol.v35i3.13176
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- Publication type:
- Article
7
Development of aptamer fluorescent switch assay for aflatoxin B1 by using fluorescein-labeled aptamer and black hole quencher 1-labeled complementary DNA.
- Published in:
- Analytical & Bioanalytical Chemistry, 2018, v. 410, n. 24, p. 6269, doi. 10.1007/s00216-018-1237-x
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- Publication type:
- Article
8
Identification of possible technical problems in determination of the major inorganic constituents of brown-rice flour by evaluating proficiency test results.
- Published in:
- Analytical & Bioanalytical Chemistry, 2013, v. 405, n. 25, p. 8347, doi. 10.1007/s00216-013-7227-0
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- Publication type:
- Article
9
USE OF FLOUR-GRAPHICS TECHNIQUE IN THE COMPATIBILITY PARAMETER EXTENSOGRAPH BRABENDER AND FLOURGRAPH E7.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 5, n. 3, p. 277, doi. 10.15414/jmbfs.2015/16.5.3.277-281
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- Publication type:
- Article
10
Simultaneous Determination of Residue from 58 Pesticides in the Wheat Flour Consumed in Tehran, Iran by GC/MS.
- Published in:
- Iranian Journal of Pharmaceutical Research, 2017, v. 16, n. 3, p. 1048
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- Publication type:
- Article
11
Drought stress affects the protein and dietary fiber content of wholemeal wheat flour in wheat/Aegilops addition lines.
- Published in:
- PLoS ONE, 2019, v. 14, n. 2, p. 1, doi. 10.1371/journal.pone.0211892
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- Publication type:
- Article
12
The effect of microwave stabilization on the properties of whole wheat flour and its further interpretation by molecular docking.
- Published in:
- BMC Chemistry, 2021, v. 15, n. 1, p. 1, doi. 10.1186/s13065-021-00782-x
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- Publication type:
- Article
13
USE OF HEMP FLOUR FOR THE PRODUCTION OF GLUTEN-FREE CONFECTIONERY.
- Published in:
- Journal of Hygienic Engineering & Design, 2020, v. 33, p. 130
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- Publication type:
- Article
14
CHARACTERIZATION AND IMPROVEMENT OF FLOURS OF THREE SUDANESE WHEAT CULTIVARS FOR LOAF BREAD MAKING.
- Published in:
- Innovative Romanian Food Biotechnology, 2013, v. 13, p. 30
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- Publication type:
- Article
15
Solvent Retention Capacities of Oat Flour.
- Published in:
- International Journal of Molecular Sciences, 2017, v. 18, n. 3, p. 590, doi. 10.3390/ijms18030590
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- Publication type:
- Article
16
Effect of γ-Irradiation on Colour, Functional and Physicochemical Properties of Pearl Millet [ Pennisetum glaucum (L) R. Br.] Cultivars.
- Published in:
- Food & Bioprocess Technology, 2013, v. 6, n. 9, p. 2429, doi. 10.1007/s11947-012-0981-8
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- Publication type:
- Article
17
A new SNP in cyOsPPDK gene is associated with floury endosperm in Suweon 542.
- Published in:
- Molecular Genetics & Genomics, 2018, v. 293, n. 5, p. 1151, doi. 10.1007/s00438-018-1446-1
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- Publication type:
- Article
18
Exploring the use of wheat-based low glycemic composite flour.
- Published in:
- International Journal of Farm Sciences, 2023, v. 13, n. 3, p. 61, doi. 10.5958/2250-0499.2023.00060.5
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- Publication type:
- Article
19
Making “gluten free” cauliflower (Brassica oleracea var. botrytis L.) flour to make tortillas with linaza (Linum usitatissimum) and chía (Salvia hispánica).
- Published in:
- Journal of Natural & Agricultural Sciences / Revista de Ciencias Naturales & Agropecuarias, 2021, v. 8, n. 23, p. 14, doi. 10.35429//jnas.2021.23.8.14.21
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- Publication type:
- Article
20
Determination of the chemical and functional properties of yam bean (<italic>Pachyrhizus erosus</italic> (L.) Urban) flour for food systems.
- Published in:
- Food Science & Nutrition, 2018, v. 6, n. 2, p. 457, doi. 10.1002/fsn3.574
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- Publication type:
- Article
21
Oak flour as a replacement of wheat and corn flour to improve biscuit antioxidant activity.
- Published in:
- Food Science & Nutrition, 2018, v. 6, n. 2, p. 253, doi. 10.1002/fsn3.524
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- Publication type:
- Article
22
PHYSICOCHEMICAL AND SENSORY PROPERTIES OF SAVORY CRACKERS INCORPORATING GREEN GRAM FLOUR TO PARTIALLY OR WHOLLY REPLACE WHEAT FLOUR.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, v. 29, n. 4, p. 599
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- Publication type:
- Article