Cargando…

Wheat and Flour

Detalles Bibliográficos
Autor principal:	Holbrook, M. L.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	1876
Materias:	Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9217228/

Ejemplares similares

Wheat and Flour
Publicado: (1876)

Whole Wheat Flour
Publicado: (1875)

Entire Wheat Flour
Publicado: (1884)

Entire Wheat Flour
Publicado: (1884)

Genotypic Variation in Wheat Flour Lysophospholipids
por: Liu, Lei, et al.
Publicado: (2017)

Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour
por: Jukić, Marko, et al.
Publicado: (2022)

Wheat Meal vs. White Flour
por: Childs, S. B.
Publicado: (1890)

Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread
por: Coţovanu, Ionica, et al.
Publicado: (2023)

Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making
por: Moreno-Araiza, Oscar, et al.
Publicado: (2023)

Effects of quinoa flour (Chenopodium Quinoa Willd) substitution on wheat flour characteristics
por: Mu, Jianlou, et al.
Publicado: (2023)

Prediction of Mineral Composition in Wheat Flours Fortified with Lentil Flour Using NIR Technology
por: Martínez-Martín, Iván, et al.
Publicado: (2023)

Effect of potato flour on quality and staling properties of wheat–potato flour bread
por: Ju, Qian, et al.
Publicado: (2020)

Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread
por: Coțovanu, Ionica, et al.
Publicado: (2022)

Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread
por: Zafar, Tasleem A., et al.
Publicado: (2020)

The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives
por: Dankwa, Rita, et al.
Publicado: (2021)

Mycoflora study in a wheat flour mill of Argentina
por: Aringoli, E.E., et al.
Publicado: (2012)

Comparison of nutritional properties of Stinging nettle (Urtica dioica) flour with wheat and barley flours
por: Adhikari, Bhaskar Mani, et al.
Publicado: (2015)

Oak flour as a replacement of wheat and corn flour to improve biscuit antioxidant activity
por: Parsaei, Mitra, et al.
Publicado: (2018)

Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality
por: Pang, Jinyue, et al.
Publicado: (2021)

Hermetic storage of wheat and maize flour protects against red flour beetle (Tribolium castaneum Herbst)
por: Yan, Yan, et al.
Publicado: (2017)

Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour
por: Papageorgiou, Maria, et al.
Publicado: (2020)

Effects of potato and sweet potato flour addition on properties of wheat flour and dough, and bread quality
por: Meng, Hongwei, et al.
Publicado: (2022)

Element Content in Different Wheat Flours and Bread Varieties
por: Fernández-Canto, María Nerea, et al.
Publicado: (2022)

Assessment of Functional Properties of Wheat–Cassava Composite Flour
por: Li, Mingjuan, et al.
Publicado: (2023)

Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom
por: Farzana, Tasnim, et al.
Publicado: (2015)

Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread
por: Liu, Tingting, et al.
Publicado: (2020)

Effect of wheat dextrin on corn flour extrusion characteristics
por: Guéritte, Maxime, et al.
Publicado: (2023)

Proximate composition, functional properties and quantitative analysis of benzoyl peroxide and benzoic acid in wheat flour samples: effect on wheat flour quality
por: Nisar, Numrah, et al.
Publicado: (2020)

Novel Gluten-Free Cinnamon Rolls by Substituting Wheat Flour with Resistant Starch, Lupine and Flaxseed Flour
por: Maghaydah, Sofyan, et al.
Publicado: (2022)

Addition of Chickpea Flour in Durum Wheat Flour Makes Tortilla More Nutritious and Palatable, and Technologically Acceptable
por: Benayad, Asmaa, et al.
Publicado: (2022)

A study on the use of sorrel seed flour (Hibiscus sabdariffa) for improving functionality of wheat flour bread
por: Ayo-Omogie, Helen Nwakego, et al.
Publicado: (2023)

The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread
por: Almoraie, Noha M.
Publicado: (2019)

Book Review: Tortillas Wheat Flour and Corn Products
por: García-Lara, Silverio
Publicado: (2016)

Quantification of Ash and Moisture in Wheat Flour by Raman Spectroscopy
por: Czaja, Tomasz, et al.
Publicado: (2020)

Development and Characterization of Crackers Substitution of Wheat Flour With Jellyfish
por: Maisont, Suchada, et al.
Publicado: (2021)

Influence of defatted mango kernel seed flour addition on the rheological characteristics and cookie making quality of wheat flour
por: Awolu, Olugbenga O., et al.
Publicado: (2018)

A Digital PCR Assay to Quantify the Percentages of Hulled vs. Hulless Wheat in Flours and Flour-Based Products
por: Morcia, Caterina, et al.
Publicado: (2021)

Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread
por: Yu, Lilei, et al.
Publicado: (2013)

Impact of Punicalagin on the Physicochemical and Structural Properties of Wheat Flour Dough
por: Peng, Hong, et al.
Publicado: (2019)

Storage Stability of Durum Wheat Pasta Enriched with Seaweeds Flours
por: Ribeiro, Ana Ramalho, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_hlfksl5ha97jv4sss0qd9la08t