Found: 18
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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
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- Article
Effect of whole grain flours on the overall quality characteristics of mulberry pestil.
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- Quality Assurance & Safety of Crops & Foods, 2020, v. 12, n. 1, p. 67, doi. 10.15586/QAS2019.704
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- Article
Effect of Incorporation of Oat Flour on Nutritional and Organoleptic Characteristics of Bread and Noodles.
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- Current Research in Nutrition & Food Science, 2018, v. 6, n. 1, p. 148, doi. 10.12944/CRNFSJ.6.1.17
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- Article
Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 1, p. 134, doi. 10.1002/jsfa.8447
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- Article
Rye and oat flour enriched baked wheat chips: bioactive and textural properties.
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- Quality Assurance & Safety of Crops & Foods, 2018, v. 10, n. 1, p. 35, doi. 10.3920/QAS2016.0985
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- Article
Development of probiotic oat beverages.
- Published in:
- Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 98
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- Article
Solvent Retention Capacities of Oat Flour.
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- International Journal of Molecular Sciences, 2017, v. 18, n. 3, p. 590, doi. 10.3390/ijms18030590
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- Article
Impact of Whole Oat Flour on Dough Properties and Quality of Fresh and Stored Part-Baked Bread.
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- Journal of Food Quality, 2016, v. 39, n. 6, p. 620, doi. 10.1111/jfq.12237
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- Article
Fenugreek enriched extruded product: optimization of ingredients using response surface methodology.
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- International Food Research Journal, 2016, v. 23, n. 2, p. 630
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- Article
Fenugreek enriched extruded product: optimization of ingredients using response surface methodology.
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- International Food Research Journal, 2016, v. 23, n. 1, p. 18
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- Article
STUDY CONCERNING THE USE OF GERMINATED OAT FLOUR IN OBTAINING DIETARY BREAD.
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- Scientific Bulletin Series F. Biotechnologies, 2016, v. 20, p. 137
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- Article
EFFECT OF WHITE WHEAT FLOUR SUBSTITUTION WITH WHOLE OAT FLOUR ON PHYSICAL PROPERTIES OF PART-BAKED FROZEN BREAD.
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- Journal of Texture Studies, 2015, v. 46, n. 6, p. 411, doi. 10.1111/jtxs.12139
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- Article
Development of Innovative Health Beneficial Bread using a Fermented Fibre-glucan Product.
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- Czech Journal of Food Sciences, 2015, v. 33, n. 2, p. 118, doi. 10.17221/42/2014-CJFS
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- Article
Effect of Fenugreek Seed Powder and Oat Flour Incorporation on Physical and Functional Properties of Extruded Product.
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- Academic Food Journal / Akademik GIDA, 2015, v. 13, n. 1, p. 6
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- Article
THE EFFECT OF ADDED WHOLE OAT FLOUR ON SOME DOUGH RHEOLOGICAL PARAMETERS.
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- Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2015, v. 15, n. 1, p. 351
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- Article
Colour change of bakery products influenced by used additions.
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- Acta Veterinaria Brno, 2014, v. 83, p. S111, doi. 10.2754/avb201483S10S111
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- Article
EFFECT OF CARRAGEENAN AND OAT FLOUR ON STORAGE CHARACTERISTICS OF FRIED MUTTON KOFTA.
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- Journal of Food Processing & Preservation, 2009, v. 33, n. 6, p. 763, doi. 10.1111/j.1745-4549.2008.00309.x
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- Article
Effect of Process Conditions on the Physical and Sensory Properties of Extruded Oat--Corn Puff.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1253, doi. 10.1111/j.1365-2621.2000.tb10274.x
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- Article