Works matching DE "PROTEIN content of flour"
Results: 55
Impact of Extrusion Temperature on In Vitro Digestibility and Pasting Properties of Pea Flour.
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- Plant Foods for Human Nutrition, 2021, v. 76, n. 1, p. 26, doi. 10.1007/s11130-020-00869-1
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Wheat-Fenugreek Composite Flour Noodles: Effect on Functional, Pasting, Cooking and Sensory Properties.
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- Current Research in Nutrition & Food Science, 2018, v. 6, n. 1, p. 174, doi. 10.12944/CRNFSJ.6.1.20
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Fortification of Wheat Flour With Ragi Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Profile of Noodles.
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- Current Research in Nutrition & Food Science, 2018, v. 6, n. 1, p. 165, doi. 10.12944/CRNFSJ.6.1.19
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Study of Ancient and Modern Wheat Grain Textures, Physiochemical Properties, and Biscuit Quality.
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- Current Agriculture Research Journal, 2024, v. 12, n. 2, p. 803, doi. 10.12944/CARJ.12.2.24
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Estimation of the Levels of Fe in Wheat and Maize Flour Milled using Commercial Milling Machine and A Home Blender.
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- Journal of Applied Sciences & Environmental Management, 2017, v. 21, n. 2, p. 341, doi. 10.4314/jasem.v21i2.15
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Silencing of omega-5 gliadins in transgenic wheat eliminates a major source of environmental variability and improves dough mixing properties of flour.
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- BMC Plant Biology, 2014, v. 14, n. 1, p. 821, doi. 10.1186/s12870-014-0393-1
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Chemical, rheological and bread characteristics of wheat flour influenced by different forms of chia (Salvia hispanica L.).
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- Emirates Journal of Food & Agriculture (EJFA), 2015, v. 27, n. 12, p. 872, doi. 10.9755/ejfa.2015-04-073
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DEVELOPMENT, PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF BISCUITS SUPPLEMENTED WITH PUMPKIN SEEDS TO COMBAT CHILDHOOD MALNUTRITION IN PAKISTAN.
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- Pakistan Journal of Agricultural Research, 2015, v. 28, n. 4, p. 400
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OPTIMISATION AND EVALUATION OF THE EFFECT OF BAMBARA GROUNDNUT ADDITION ON THE NUTRITIONAL QUALITY AND FUNCTIONAL PROPERTIES OF AMARANTH GRAIN-BASED COMPOSITE FLOUR.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2017, v. 21, n. 2, p. 43, doi. 10.1515/aucft-2017-0014
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Watermelons in the Sand of Sahara: Cultivation and use of indigenous landraces in the Tombouctou Region of Mali.
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- Ethnobotany Research & Applications, 2011, v. 9, p. 151, doi. 10.17348/era.9.0.151-162
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Exploring the use of wheat-based low glycemic composite flour.
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- International Journal of Farm Sciences, 2023, v. 13, n. 3, p. 61, doi. 10.5958/2250-0499.2023.00060.5
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Effect of partial substitution with precooked rice and amaranth flours on the technological and nutritional characteristics of bread.
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- Centrosur, 2023, v. 2, n. 1, p. 22
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Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage.
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- Acta Agronómica, 2017, v. 66, n. 3, p. 1, doi. 10.15446/acag.v66n3.56695
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EVALUATION OF MODEL WHEAT/HEMP COMPOSITES.
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- Slovak Journal of Food Sciences, 2014, v. 8, n. 1, p. 8, doi. 10.5219/317
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Influence of defatted mango kernel seed flour addition on the rheological characteristics and cookie making quality of wheat flour.
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- Food Science & Nutrition, 2018, v. 6, n. 8, p. 2363, doi. 10.1002/fsn3.825
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Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends.
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- Food Science & Nutrition, 2018, v. 6, n. 5, p. 1173, doi. 10.1002/fsn3.670
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Effect of water yam ( Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties.
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- Food Science & Nutrition, 2016, v. 4, n. 1, p. 24, doi. 10.1002/fsn3.254
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Effects of combined traditional processing methods on the nutritional quality of beans.
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- Food Science & Nutrition, 2015, v. 3, n. 3, p. 233, doi. 10.1002/fsn3.209
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Chemical, functional, pasting and sensory properties of fried chips produced from cassava flour enriched with cowpea flour.
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- Croatian Journal of Food Science & Technology, 2018, v. 10, n. 2, p. 220, doi. 10.17508/CJFST.2018.10.2.11
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Technological and nutritional aspect of different hemp types addition: Comparison of flour and wholemeal effect.
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- Croatian Journal of Food Science & Technology, 2015, v. 7, n. 2, p. 68, doi. 10.17508/CJFST.2015.7.2.01
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Dough-Handling and Cookie-Making Properties of Wheat Flour-Watermelon Protein Isolate Blends.
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- Food & Bioprocess Technology, 2012, v. 5, n. 5, p. 1612, doi. 10.1007/s11947-010-0466-6
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Application and Development Prospects of Dietary Fibers in Flour Products.
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- Journal of Chemistry, 2017, p. 1, doi. 10.1155/2017/2163218
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Mapping of a major QTL associated with protein content on chromosome 2B in hard red winter wheat (Triticum aestivum L.).
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- Breeding Science, 2016, v. 66, n. 4, p. 471, doi. 10.1270/jsbbs.16026
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Dough properties and bread-making quality-related characteristics of Yumechikara near-isogenic wheat lines carrying different Glu-B3 alleles.
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- Breeding Science, 2015, v. 65, n. 3, p. 241, doi. 10.1270/jsbbs.65.241
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EVALUATION OF THE NUTRITIONAL QUALITY OF NONTOXIC KERNEL FLOUR FROM JATROPHA CURCAS L. IN RATS.
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- Journal of Food Quality, 2012, v. 35, n. 2, p. 152, doi. 10.1111/j.1745-4557.2011.00432.x
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Development of Reduced Glycemic Load/High Fiber Ravioli Using Bean Flour.
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- Journal of Culinary Science & Technology, 2018, v. 16, n. 4, p. 336, doi. 10.1080/15428052.2017.1391147
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STUDY ON FLOUR QUALITY ASSESSMENT DESIGNED TO OBTAIN BISCUITS.
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- Food & Environment Safety, 2015, v. 14, n. 2, p. 218
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Development and Standardization of Instant Food Mixes from Dehydrated Pumpkin and Pumpkin Seed Powder (Cucurbita moschata Duch ex Poir).
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- International Journal of Bio-Resource & Stress Management, 2017, v. 8, n. 2, p. 213, doi. 10.23910/IJBSM/2017.8.2.1792
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Factors Governing Pasting Properties of Waxy Wheat Flours.
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- Cereal Chemistry, 2015, v. 92, n. 5, p. 529, doi. 10.1094/CCHEM-10-14-0209-R
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Effect of Mixing Time and Speed on Experimental Baking and Dough Testing with a 200 g Pin Mixer.
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- Cereal Chemistry, 2015, v. 92, n. 5, p. 449, doi. 10.1094/CCHEM-02-15-0021-R
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Characteristics and Protein Subunit Composition of Flour Mill Streams from Different Commercial Wheat Classes and Their Relationship to White Salted Noodle Quality.
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- Cereal Chemistry, 2015, v. 92, n. 3, p. 302, doi. 10.1094/CCHEM-09-14-0195-R
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Structural Modifications of Gluten Proteins in Strong and Weak Wheat Dough During Mixing.
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- Cereal Chemistry, 2015, v. 92, n. 1, p. 105, doi. 10.1094/CCHEM-10-13-0212-R
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Evaluation of the Functionality of Five Different Soybean Proteins in Hot-Press Wheat Flour Tortillas.
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- Cereal Chemistry, 2015, v. 92, n. 1, p. 98, doi. 10.1094/CCHEM-04-14-0085-R
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Effect of Kernel Size and Mill Type on Protein, Milling Yield, and Baking Quality of Hard Red Spring Wheat.
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- Cereal Chemistry, 2015, v. 92, n. 1, p. 81, doi. 10.1094/CCHEM-12-13-0259-R
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A Comprehensive Survey of Soft Wheat Grain Quality in U.S. Germplasm.
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- Cereal Chemistry, 2013, v. 90, n. 1, p. 47, doi. 10.1094/CCHEM-06-12-0073-R
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COMPARATIVE ANALYSIS OF MULTIGRAIN AND COMPOSITE FLOURS BASED ON WHEAT, RYE AND HULLED OAT.
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- Scientific Papers. Series D. Animal Science, 2018, v. 61, p. 261
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Research of surface properties of water-flour suspensions in the presence of hydrocolloids and protein supplements.
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- Technology Audit & Production Reserves, 2018, v. 39, n. 3, p. 58, doi. 10.15587/2312-8372.2018.124286
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Development of Buckwheat Cookies Supplemented with Wheat Flour.
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- Pakistan Journal of Scientific & Industrial Research Series A: Physical Sciences, 2017, v. 60, n. 1B, p. 27
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Production and analysis of the flour from the hull-less barley.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 3, p. 2679, doi. 10.1007/s11694-021-00857-2
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Evaluation of baking conditions for frozen doughs.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 4, p. 3307, doi. 10.1007/s11694-019-00253-x
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- Article
Quality of Noodles Made from Colour-Grained Wheat.
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- Czech Journal of Food Sciences, 2018, v. 36, n. 4, p. 314, doi. 10.17221/130/2017-CJFS
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Composition, Protein Contents, and Microstructural Characterisation of Grains and Flours of Emmer Wheats (Triticum turgidum ssp. dicoccum) of the Central Italy Type.
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- Czech Journal of Food Sciences, 2014, v. 32, n. 2, p. 115, doi. 10.17221/512/2012-cjfs
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Aggregation characteristics of protein during wheat flour maturation.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 2, p. 719, doi. 10.1002/jsfa.9239
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Selection of lactic acid bacteria strains for the hydrolysis of allergenic proteins of wheat flour.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 11, p. 3897, doi. 10.1002/jsfa.7588
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Effects of recombinant lipoxygenase on the rheological properties of dough and the quality of noodles.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 9, p. 3249, doi. 10.1002/jsfa.7508
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Identification of milling and baking quality QTL in multiple soft wheat mapping populations.
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- Theoretical & Applied Genetics, 2015, v. 128, n. 11, p. 2227, doi. 10.1007/s00122-015-2580-3
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QUALITY EVALUATION OF COOKIES PRODUCED FROM MIXED FLOURS OF WHEAT AND FIVE VARIETIES OF AFRICAN YAM BEANS (Sphenostylis stenocarpa).
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- Annals: Food Science & Technology, 2016, v. 17, n. 2, p. 439
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PROTEIN CONCENTRATION, COMPOSITION AND DISTRIBUTION IN WHEAT FLOUR MILL STREAMS.
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- Annals: Food Science & Technology, 2015, v. 16, n. 1, p. 104
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Thermo-mechanical behaviour of dough and bread making properties of soryz flour.
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- Quality Assurance & Safety of Crops & Foods, 2019, v. 11, n. 7, p. 659, doi. 10.3920/QAS2018.1516
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Kinetics of in vitro starch hydrolysis and relevant starch nutritional fractions in heat-moisture treated blended wheat-based bread matrices: impact of treatment of non-wheat flours.
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- European Food Research & Technology, 2018, v. 244, n. 11, p. 1977, doi. 10.1007/s00217-018-3109-1
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