Works matching DE "OAT flour"

Results: 20

Development of probiotic oat beverages.

Published in:

Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 98

By:

Yaneva-Marinova, Teodora;
Simitchiev, Apostol;
Nenov, Ventzislav;
Alexandrov, Svetoslav;
Angelov, Angel

Publication type:

Article

Effect of Incorporation of Oat Flour on Nutritional and Organoleptic Characteristics of Bread and Noodles.

Published in:

Current Research in Nutrition & Food Science, 2018, v. 6, n. 1, p. 148, doi. 10.12944/CRNFSJ.6.1.17

By:

CHAUHAN, DIVYA;
KUMAR, KRISHAN;
KUMAR, SHIV;
KUMAR, HARISH

Publication type:

Article

Fenugreek enriched extruded product: optimization of ingredients using response surface methodology.

Published in:

International Food Research Journal, 2016, v. 23, n. 2, p. 630

By:

Wani, S. A.;
Kumar, P.

Publication type:

Article

Fenugreek enriched extruded product: optimization of ingredients using response surface methodology.

Published in:

International Food Research Journal, 2016, v. 23, n. 1, p. 18

By:

Wani, S. A.;
Kumar, P.

Publication type:

Article

Usability of residual oat flour in the manufacture of extruded corn snacks.

Published in:

CyTA: Journal of Food, 2015, v. 13, n. 3, p. 353, doi. 10.1080/19476337.2014.984336

By:

Gumul, Dorota;
Ziobro, Rafał;
Gambuś, Halina;
Nowotna, Anna

Publication type:

Article

THE EFFECT OF ADDED WHOLE OAT FLOUR ON SOME DOUGH RHEOLOGICAL PARAMETERS.

Published in:

Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2015, v. 15, n. 1, p. 351

By:

POPA, Ciprian Nicolae;
TAMBA-BEREHOIU, Radiana Mariana;
CULEA, Rodica Elena

Publication type:

Article

Colour change of bakery products influenced by used additions.

Published in:

Acta Veterinaria Brno, 2014, v. 83, p. S111, doi. 10.2754/avb201483S10S111

By:

Čáslavková, Petra;
Bednářová, Martina;
Ošťádalová, Martina;
Štarha, Pavel;
Bednář, Josef;
Pokorná, Jana;
Tremlová, Bohuslava;
Řezačová Lukášková, Zuzana

Publication type:

Article

Influence of stir-frying on the lipid stability and flavor substances in oat flour during storage using HS-SPME-GC-MS and electronic nose.

Published in:

Food Quality & Safety, 2023, v. 7, p. 1, doi. 10.1093/fqsafe/fyac066

By:

Zhang, Yuanyuan;
Zhang, Meili;
Bai, Xue;
Zhang, Yakun;
Zhang, Jing;
Huo, Rui

Publication type:

Article

STUDY CONCERNING THE USE OF GERMINATED OAT FLOUR IN OBTAINING DIETARY BREAD.

Published in:

Scientific Bulletin Series F. Biotechnologies, 2016, v. 20, p. 137

By:

BOTAU, Dorica;
PIRVULESCU, Panfil;
Ersilia, Alexa

Publication type:

Article

Effect of Carrageenan and Oat Flour on Quality Characteristics of Meat Kofta.

Published in:

International Journal of Food Properties, 2009, v. 12, n. 1, p. 228, doi. 10.1080/10942910802252155

By:

Modi, V.K.;
Yashoda, K.P.;
Naveen, S.K.

Publication type:

Article

Effect of Fenugreek Seed Powder and Oat Flour Incorporation on Physical and Functional Properties of Extruded Product.

Published in:

Academic Food Journal / Akademik GIDA, 2015, v. 13, n. 1, p. 6

By:

Wani, Sajad Ahmad;
Solanke, Nikhil;
Kumar, Pradyuman

Publication type:

Article

EFFECT OF CARRAGEENAN AND OAT FLOUR ON STORAGE CHARACTERISTICS OF FRIED MUTTON KOFTA.

Published in:

Journal of Food Processing & Preservation, 2009, v. 33, n. 6, p. 763, doi. 10.1111/j.1745-4549.2008.00309.x

By:

MODI, VINOD KUMAR;
YASHODA, KATTERA PEMMAIAH;
BHASKAR, NARAYAN;
MAHENDRAKAR, NAMDADEV SUBBANNA

Publication type:

Article

Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile.

Published in:

Journal of the Science of Food & Agriculture, 2018, v. 98, n. 1, p. 134, doi. 10.1002/jsfa.8447

By:

Carvalho, Vania Silva;
Conti‐Silva, Ana Carolina

Publication type:

Article

EFFECT OF WHITE WHEAT FLOUR SUBSTITUTION WITH WHOLE OAT FLOUR ON PHYSICAL PROPERTIES OF PART-BAKED FROZEN BREAD.

Published in:

Journal of Texture Studies, 2015, v. 46, n. 6, p. 411, doi. 10.1111/jtxs.12139

By:

Majzoobi, Mahsa;
Raissjalali, Aida;
Jamalian, Jalal;
Farahnaky, Asgar

Publication type:

Article

Impact of Whole Oat Flour on Dough Properties and Quality of Fresh and Stored Part-Baked Bread.

Published in:

Journal of Food Quality, 2016, v. 39, n. 6, p. 620, doi. 10.1111/jfq.12237

By:

Majzoobi, Mahsa;
Raiss Jalali, Aida;
Farahnaky, Asgar

Publication type:

Article

Development of Innovative Health Beneficial Bread using a Fermented Fibre-glucan Product.

Published in:

Czech Journal of Food Sciences, 2015, v. 33, n. 2, p. 118, doi. 10.17221/42/2014-CJFS

By:

BLAŽEKOVÁ, Lenka;
POLAKOVIČOVÁ, Petra;
MIKUŠOVÁ, Lucia;
KUKUROVÁ, Kristína;
SAXA, Vojtech;
CIESAROVÁ, Zuzana;
ŠTURDÍK, Ernest

Publication type:

Article

Solvent Retention Capacities of Oat Flour.

Published in:

International Journal of Molecular Sciences, 2017, v. 18, n. 3, p. 590, doi. 10.3390/ijms18030590

By:

Qianwen Niu;
Yu Pu;
Xiaoping Li;
Zhen Ma;
Xinzhong Hu

Publication type:

Article

Effect of whole grain flours on the overall quality characteristics of mulberry pestil.

Published in:

Quality Assurance & Safety of Crops & Foods, 2020, v. 12, n. 1, p. 67, doi. 10.15586/QAS2019.704

By:

Karaoğlu, M. Murat;
Bedir, Y.;
Boz, H.

Publication type:

Article

Rye and oat flour enriched baked wheat chips: bioactive and textural properties.

Published in:

Quality Assurance & Safety of Crops & Foods, 2018, v. 10, n. 1, p. 35, doi. 10.3920/QAS2016.0985

By:

Göncü, A.;
Hayta, M.

Publication type:

Article

Effect of Process Conditions on the Physical and Sensory Properties of Extruded Oat--Corn Puff.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1253, doi. 10.1111/j.1365-2621.2000.tb10274.x

By:

Liu, Y.;
Hsieh, F.;
Heymann, H.;
Huff, H. E.

Publication type:

Article