Works matching Flour

Results: 5000

微波消解■电感耦合等离子体质谱法测量小麦粉中铅、镉、碑和锯.

Published in:

Chinese Journal of Inorganic Analytical Chemistry / Zhongguo Wuji Fenxi Huaxue, 2022, v. 12, n. 3, p. 17, doi. 10.3969/j.issn.2095-1035.2022.03.004

By:

刘淑萍;
乔继浩

Publication type:

Article

麦胚粉添加量及粒径大小对混合粉特性及面包品质的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 16, p. 1, doi. 10.12161/j.issn.1005‐6521.2024.16.001

By:

展小彬;
温纪平;
高青阳;
刘非凡;
张浩鹏

Publication type:

Article

Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours.

Published in:

Cogent Food & Agriculture, 2015, v. 1, n. 1, p. 1, doi. 10.1080/23311932.2015.1019815

By:

Bala, Anu;
Gul, Khalid;
Riar, Charanjit Singh

Publication type:

Article

THE EFFECT OF BUCKWHEAT FLOUR ON SOME QUALITY PROPERTIES OF CHICKEN MEATBALLS AS AN ALTERNATIVE TO WHEAT FLOUR.

Published in:

Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 4, p. 155, doi. 10.34302/crpjfst/2020.12.4.16

By:

Kilincceker, Osman;
Karahan, Ali Mucahit

Publication type:

Article

بهینه سازي فرمولاسیون بیسکویت کراکر تهیه شده از آرد کینوا و آرد ذرت0.

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 130, p. 73, doi. 10.22034/FSCT.19.130.73

By:

فاطمه شلمزاري;
و زهرا ارجائی

Publication type:

Article

Evaluation of the chemical, antinutritional and antioxidant properties of composite flour comprising native and modified acha (digitaria exilis stapf) flour supplemented with mango kernel seed and soy cake flours.

Published in:

Food Science & Technology International, 2022, v. 28, n. 1, p. 40, doi. 10.1177/1082013221991256

By:

Olorunfemi, Margaret A;
Awolu, Olugbenga O;
Enujiugha, Victor N

Publication type:

Article

Effect of Composite Milled Wheat Flour and Flour Improvers on The Quality of Pan Bread.

Published in:

Alexandria Journal of Food Science & Technology, 2023, v. 20, n. 2, p. 9, doi. 10.21608/ajfs.2023.333286

By:

Abo- Dief, M. F.;
Bakr Taiseer, M. Abo;
Youssef, M. M.;
Ayat, M. Moustafa

Publication type:

Article

ANALYSIS OF THE QUALITY OF FLOUR FROM DIFFERENT SYSTEMS OF THE TECHNOLOGICAL PROCESS OF A FLOUR MILL.

Published in:

Grain Products & Mixed Fodder's, 2019, v. 19, n. 1, p. 23, doi. 10.15673/gpmf.v19i1.1317

By:

ZHYGYNOV, D.;
KOVALOVA, V.;
DRAGOMYR, A.;
ZHYHUNOVA, H.;
ZHANABAYEVA, K.

Publication type:

Article

Effect of Chestnut and Acorn Flour on Wheat / Wheat-Barley Flour Properties and Bread Quality.

Published in:

International Journal of Food Studies, 2019, v. 8, p. 41, doi. 10.7455/ijfs/8.1.2019.a4

By:

HRUŠKOVÁ, MARIE;
ŠVEC, IVAN;
KADLČÍKOVÁ, IVANA

Publication type:

Article

SELECTION OF SUITABLE FORMULA FOR MANUFACTURING MEAT ANALOGUE SUPPLEMENTED WITH WHITE KIDNEY BEAN FLOUR AND JERUSALEM ARTICHOKE FLOUR.

Published in:

Malaysian Applied Biology, 2019, v. 48, n. 4, p. 83

By:

SREEITTHIYAWET, WEERAYA;
OUPATHUMPANONT, ORAWAN;
CHAROENTHAIKIJ, PHANTIPHA

Publication type:

Article

Effects of substitution of black glutinous rice flour for wheat flour on batter and cake properties.

Published in:

International Food Research Journal, 2016, v. 23, n. 3, p. 1190

By:

Itthivadhanapong, P.;
Sangnark, A.

Publication type:

Article

Proximate composition, functional properties and quantitative analysis of benzoyl peroxide and benzoic acid in wheat flour samples: effect on wheat flour quality.

Published in:

PeerJ, 2020, p. 1, doi. 10.7717/peerj.8788

By:

Nisar, Numrah;
Mustafa, Faiza;
Tahir, Arifa;
Qadri, Rashad;
Yaodong Yang;
Khan, Muhammad Imran;
Fuyou Wang

Publication type:

Article

Fungi species and red flour beetle in stored wheat flour under Jazan region conditions.

Published in:

Toxicology & Industrial Health, 2014, v. 30, n. 4, p. 304, doi. 10.1177/0748233712457449

By:

Bosly, Hanan AbuAlQasem;
Kawanna, Maha Adel

Publication type:

Article

Effect of wheat flour with different quality in the process of making flour products.

Published in:

International Journal of Metrology & Quality Engineering, 2020, v. 11, p. 1, doi. 10.1051/ijmqe/2020005

By:

Zhang, Ang

Publication type:

Article

試験用製粉機により分画した小麦ストリーム粉の特性と麺のテクスチャー

Published in:

Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 12, p. 487, doi. 10.3136/nskkk.NSKKK-D-24-00003

By:

渡辺満;
池永幸子

Publication type:

Article

Partial Substitution of Quinoa Flour for Rice Flour in Gluten-Free Apple-Blueberry Muffins.

Published in:

Journal of Culinary Science & Technology, 2025, v. 23, n. 2, p. 232, doi. 10.1080/15428052.2023.2199702

By:

Leland, Erin M.;
Nigg, Jessica K.;
Olds, David A.

Publication type:

Article

Effects of Jasmine Rice Flour, Glutinous Rice Flour, and Potato Flour on Gluten-Free Coffee Biscuit Quality.

Published in:

Journal of Culinary Science & Technology, 2024, v. 22, n. 4, p. 648, doi. 10.1080/15428052.2022.2073934

By:

Jiamjariyatam, Rossaporn;
Krajangsang, Sukhumaporn;
Lorliam, Wanlapa

Publication type:

Article

荞麦粉添加量对混合粉面团流变特性及发面饼品质的影响.

Published in:

Food & Machinery, 2023, n. 5, p. 16, doi. 10.13652/j.spjx.1003.5788.2022.81112

By:

冯利萍;
王凤成

Publication type:

Article

红小豆超微粉对面粉理化性质及鲜湿面条品质的影响.

Published in:

Food & Machinery, 2022, n. 8, p. 188, doi. 10.13652/j.spjx.1003.5788.2022.80120

By:

杨永红

Publication type:

Article

습식제분 쌀가루의 첨가가 옐로 레이어 케이크의 이화학 특성과 소비자 기호도에 미치는 영향.

Published in:

Journal of the Korean Society of Food Culture, 2021, v. 36, n. 5, p. 492, doi. 10.7318/KJFC/2021.36.5.492

By:

김지영;
전재은;
이인선

Publication type:

Article

Influence of the Wheat and Corn Flour Types on the Biological Parameters on the Red Flour Beetle, Tribolium castaneum (Herbst).

Published in:

Journal of Plant Protection & Pathology, 2023, v. 14, n. 8, p. 231, doi. 10.21608/jppp.2023.227527.1167

By:

Awadalla, S. S.;
Abdel-Hady, Amira A.;
Hashem, A. S.;
Elsayed, Eman S.

Publication type:

Article

Effects of soy flour on the quality attributes of gluten free bread produced from breadfruit flour.

Published in:

Croatian Journal of Food Science & Technology, 2022, v. 14, n. 1, p. 116, doi. 10.17508/CJFST.2022.14.1.13

By:

Arinola, Stephen O.;
Akingbala, John O.

Publication type:

Article

سنجش آفالتوکسین 1B در آرد ذرت و آرد گندم عرضه شده در شهرسـتان شـهرکرد بـا اسـتفاده از روش االیزا در سال 1401.

Published in:

Iranian Journal of Health & Environment, 2023, v. 16, n. 3, p. 433

By:

ابراهیم رحیمی;
محمد امین حیدرزا;
نجمه واحد دهکردی

Publication type:

Article

Substitusi Tepung Nangka dan Durasi Fermentasi terhadap Profil Mutu Kimia dan Sensori Roti Manis Berbasis Tepung Terigu.

Published in:

Jurnal Agroindustri Halal, 2025, v. 11, n. 1, p. 40, doi. 10.30997/jah.v11i1.12662

By:

Irmayanti;
Anwar, Chairil;
Irhami;
Aprita, Ika Rezvani

Publication type:

Article

Sensory Test and Poximate Analysis Content Test of Porang Flour (Amorphophallus Muelleri) and Tempe Flour Flakes.

Published in:

Amerta Nutrition, 2024, v. 8, n. 2, p. 230, doi. 10.20473/amnt.v8i2.2024.230-238

By:

Tarigan, Novriani;
Tarigan, Fifi Nurjannah;
Sherlina, Sherlina;
Hasibuan, Yolanda Oktaviani;
Saragih, Meysalina

Publication type:

Article

Effect of Utilizing of Quinoa, Rice and Corn Flours on Physicochemical Properties and Sensory Characteristics of Gluten Free Cupcake.

Published in:

Annals of Agricultural Science Moshtohor, 2023, v. 61, n. 1, p. 119, doi. 10.21608/assjm.2023.299587

By:

Eman, G. Y. Emam;
Mohamed, K. Morsy;
Abd El Salam, Amira M. A.;
El-Saadany, Raouf M.;
El- Mansy, Hamdy A.

Publication type:

Article

预皮磨处理对小麦粉卫生和品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 16, p. 85, doi. 10.12161/j.issn.1005-6521.2023.16.012

By:

王琳琳;
王凤成;
齐兵建;
关娅楠;
王法玺;
高鹏

Publication type:

Article

荞麦粉添加对混合粉面团流变学特性的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 51, doi. 10.12161/j.issn.1005-6521.2022.03.008

By:

侯惠花;
刘瑞;
孙元琳;
于章龙;
柴永峰;
周素梅

Publication type:

Article

粒度对小麦粉品质影响的研究进展.

Published in:

Food Research & Development, 2020, v. 41, n. 22, p. 183, doi. 10.12161/j.issn.1005-6521.2020.22.030

By:

周文卓;
温纪平

Publication type:

Article

Development and evaluation of African palmyra palm (Borassus aethiopum) fruit flour–wheat composite flour noodles.

Published in:

Cogent Food & Agriculture, 2020, v. 6, n. 1, p. 1, doi. 10.1080/23311932.2020.1749216

By:

Abe-Inge, Vincent;
Asaam, Esumaba Serwa;
Agbenorhevi, Jacob K.;
Bawa, Nadratu Musah;
Kpodo, Fidelis M.;
Yildiz, Fatih

Publication type:

Article

Functional and physical properties of sorghum-based extruded product supplemented with soy meal flour.

Published in:

Cogent Food & Agriculture, 2019, v. 5, n. 1, p. 1, doi. 10.1080/23311932.2019.1707608

By:

Tadesse, Solomon Abebaw;
Bultosa, Geremew;
Abera, Solomon;
Yildiz, Fatih

Publication type:

Article

Chemical and sensory quality of sorghum-based extruded product supplemented with defatted soy meal flour.

Published in:

Cogent Food & Agriculture, 2019, v. 5, n. 1, p. 1, doi. 10.1080/23311932.2019.1653617

By:

Tadesse, Solomon Abebaw;
Beri, Geremew Bultosa;
Abera, Solomon;
Yildiz, Fatih

Publication type:

Article

The effect of plantain and tigernut flours substitution on the antioxidant, physicochemical and pasting properties of wheat-based composite flours.

Published in:

Cogent Food & Agriculture, 2016, v. 2, n. 1, p. N.PAG, doi. 10.1080/23311932.2016.1245060

By:

Bamigbola, Y.A.;
Awolu, O.O.;
Oluwalana, I.B.;
Yildiz, Fatih

Publication type:

Article

Nutritional potential of malted nutri flour against conventional flours used in Indian food products.

Published in:

Journal of Applied & Natural Science, 2019, v. 11, n. 3, p. 694, doi. 10.31018/jans.v11i3.2150

By:

Tripathi, Jaya;
Singh, Janardan

Publication type:

Article

Physico-Chemical Quality Parameters and Metals in Different Types of Flours.

Published in:

Polish Journal of Environmental Studies, 2024, v. 33, n. 5, p. 5869, doi. 10.15244/pjoes/183792

By:

Soceanu, Alina;
Dobrinas, Simona;
Popescu, Viorica;
Vizitiu, Georgiana Irina

Publication type:

Article

PHYSICOCHEMICAL, SENSORIAL AND FUNCTIONAL PROPERTIES OF ARROWROOT (Maranta arundinacea) FLOUR AS AFFECTED BY THE FLOUR EXTRACTION METHOD.

Published in:

Carpathian Journal of Food Science & Technology, 2023, v. 15, n. 2, p. 94, doi. 10.34302/crpjfst/2023.15.2.9

By:

Malki, M. K. S.;
Wijesinghe, J. A. A. C.;
Ratnayake, R. H. M. K.;
Thilakarathna, G. C.

Publication type:

Article

NUTRIENT COMPOSITION, FUNCTIONAL, PHYSICAL AND PASTING PROPERTIES OF YELLOW YAM (Dioscorea cayenensis) AND JACK BEAN (Canavalia ensiformis) FLOUR BLENDS.

Published in:

Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 5, p. 52, doi. 10.34302/crpjfst/2020.12.5.4

By:

Oke, Emmanuel Kehinde;
Idowu, Michael Ayodele;
Sobukola, Olajide Philip;
Bakare, H. Adegoke

Publication type:

Article

EFFECT OF ADDITION OF WHEAT AND PIGEON-PEAN ON THE RHEOLOGICAL CHARACTERISTICS OF RICE FLOUR.

Published in:

Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 3, p. 50, doi. 10.34302/crpjfst/2019.11.3.5

By:

Awolu, Olugbenga Olufemi

Publication type:

Article

Enhancing wheat-flour safety by detecting and controlling red flour beetle Tribolium castaneum Herbst (Coleoptera: Tenebrionidae).

Published in:

Journal fuer Verbraucherschutz und Lebensmittelsicherheit, 2022, v. 17, n. 2, p. 113, doi. 10.1007/s00003-022-01371-3

By:

Gao, Fuqiang;
Qi, Yajing;
Hamadou, Alkassoumi Hassane;
Zhang, Jiyao;
Manzoor, Muhammad Faisal;
Guo, Qin;
Xu, Bin

Publication type:

Article

Physical Properties and Palatability of Cookies with Different Compositions of Wheat Flour, Rice Flour, and Soy Protein Isolate.

Published in:

Journal of Home Economics of Japan, 2022, v. 73, n. 9, p. 551

By:

Miki YOSHIMURA;
Hiromi SAWAMURA;
Ryoko SHIMADA

Publication type:

Article

PRODUCTOS ALIMENTICIOS CON ADICIÓN DE HARINA DE AHUYAMA (Cucurbita moschata) COMO CONTRIBUCIÓN AL CONSUMO DE VITAMINA A.

Published in:

@limentech: Ciencia y Tecnología Alimentaria, 2023, v. 21, n. 2, p. 5, doi. 10.24054/limentech.v21i2.2604

By:

Prieto-Tapias, Marcela J.;
Alberto Fuenmayor, Carlos;
Fernández-Aleán, Margarita;
Navas-Guzmán, Norleyn

Publication type:

Article

Effect of Addition Corn Flour on Chemical, Physical, Rheological and Sensory Properties of Iraq Bread.

Published in:

Journal of Food & Dairy Sciences, 2022, v. 13, n. 6, p. 95, doi. 10.21608/jfds.2022.145157.1062

By:

Raya, M. A. Abo;
Ghoneem, Gehan A. A.;
Blasim, H. A.

Publication type:

Article

PRODUCTION OF SPECIFIC FLOUR FOR FROZEN PRODUCTS BY FLOUR STREAMS BLENDING.

Published in:

Food Science & Technology (2073-8684), 2023, v. 17, n. 1, p. 51, doi. 10.15673/fst.v17i1.2560

By:

Zhygunov, D.;
Sots, S.;
Barkovska, Y.;
Jiguo Liu;
Fengcheng Wang;
Xinxin Liu;
Zhibing Wang;
Xiyan Li

Publication type:

Article

全麦粉添加量对油馒品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 5, p. 262, doi. 10.16429/j.1009-7848.2023.05.026

By:

樊星;
马雪梅;
丁帅杰;
李仙爱;
王晓芸;
刘晓璐;
仇成功;
王亮

Publication type:

Article

米粉品种和粒度对蛋糕糊力学特性及成品品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 4, p. 262, doi. 10.16429/j.1009-7848.2023.04.025

By:

陈凤莲;
郭银梅;
李欣洋;
贺殷媛;
刘琳琳;
吉语宁;
窦新楝;
安然;
张娜

Publication type:

Article

热处理对谷物粉物化性质及淀粉体外消化性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 9, p. 170, doi. 10.16429/j.1009-7848.2022.09.018

By:

生庆海;
龙金利;
李朋亮;
赵巍;
张爱霞;
刘敬科

Publication type:

Article

Optimization of a new sponge cake to investigate the replacement of acorn flour and a corn syrup with wheat flour and sugar.

Published in:

Journal of Food Science & Technology (2008-8787), 2023, v. 20, n. 140, p. 66, doi. 10.22034/FSCT.20.140.66

By:

Parseh, Ameneh;
Bari, Mahmoud Rezazadeh;
Mohtarami, Forogh;
Amiri, Saber

Publication type:

Article

ارزیابی ویژگی هاي فیزیکوشیمیایی و بافتی دسر لبنی حاوي آرد ارزن به عنوان جایگزین آرد برنج.

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 123, p. 329, doi. 10.52547/fsct.19.123.329

By:

فاطمه ذبیحی;
حجت کاراژیان

Publication type:

Article

ارزیابی هم افزایی آنزیم هاي گلوکز اکسیداز و لیپاز بر خواص رئولوژیک آرد و نان بربري فرموله شده با جایگزینی نسبی آرد ذرت.

Published in:

Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 118, p. 43, doi. 10.52547/fsct.18.09.04

By:

پریسا آبادي پازو;
مهسا تبري;
نفیسه جهانبخشیا&

Publication type:

Article

The effect of the use of cassava tuber (Manihot esculenta) and Indigofera zollingeriana leaf flour combination as a source of energy supplemented with citric acid in ration on broiler small intestine characteristics and productivity.

Published in:

Journal of Advanced Veterinary & Animal Research, 2022, v. 9, n. 3, p. 471, doi. 10.5455/javar.2022.i616

By:

Palupi, Rizki;
Liya Lubis, Fitri Nova;
Tetra Pratama, Anggriawan Naidilah

Publication type:

Article