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  1. 1
    “…Recipe 5 emerged as the winning weaning food (WWF), with an overall acceptability rate of 65% (mean score of 5.82 ± 0.87). …”
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    The Winning Weaning Food (WWF): The Development of a Complementary Food for Food-Insecure Infants and Young Children in Malawi
  2. 2
    “…The purpose of this study was to investigate the effects of reconstituted whole wheat flour (WWF) particle size on flour characteristics and northern-type steamed bread (NTSB) quality. …”
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    The Characteristics of Steamed Bread from Reconstituted Whole Wheat Flour (WWF) of Different Hard Wheat Classes with Different Bran Particle Size Distributions
  3. 3
    Publicado 2008
    Libro
    Los ultimos salvajes : recorrido con WWF tras los animales en vias de extinción
  4. 4
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    Differential hypomethylation of the repetitive Tol2/Alu-rich sequences in the genome of Bodianus species (Labriformes, Labridae)
  5. 5
    por Martin, Gary J.
    Publicado 2004
    “…WWF People and plants conservation series…”
    Libro
    Ethnobotany : a methods manual /
  6. 6
    por Tuxill, John D.
    Publicado 1998
    “…WWF "People and plants" conservation manuals ;…”
    Libro
    Plants and protected areas : a guide to in situ management /
  7. 7
    “…This study investigated the effects of different pilot-scale milling methods on physicochemical properties, bioactive components, Chinese steamed bread (CSB), and Chinese leavened pancakes (CLP) qualities of whole wheat flour (WWF). The results indicated that WWF-1 from the reconstitution of brans processed by a hammer mill had the best CSB and CLP quality overall. …”
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    Effects of Different Pilot-Scale Milling Methods on Bioactive Components and End-Use Properties of Whole Wheat Flour
  8. 8
    “…The falling number was significantly (p < 0.05) lower for WWF compared to WF or BF, indicating higher alpha-amylase activity. …”
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    Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread
  9. 9
    “…With psyllium added to WWF at 0, 3, and 5 % level, the peak time was increased from 3 to 4.5 min. …”
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    Effect of psyllium husk and wheat mill bran fractions on the microstructure and mixograph characteristics of Arabic bread
  10. 10
    por Madulid, Domingo A.
    Publicado 1994
    Libro
    A bibliography on Philippine ethnobotany, ethnopharmacology, and related subjects /
  11. 11
    Publicado 1991
    Procedimiento de la Conferencia Libro
    The conservation of medicinal plants : proceedings of an international consultation, 21-27 March 1988, held at Chiang Mai, Thailand /
  12. 12
    “…The results showed that PPF had higher protein content but less carbohydrate than WWF. The protein content of chapati substituted with 20% and 40% PPF increased by 1.18 and 1.34 times, respectively, compared to WWF chapati, along with a marked decrease in carbohydrate content. …”
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    Substituting Whole Wheat Flour with Pigeon Pea (Cajanus cajan) Flour in Chapati: Effect on Nutritional Characteristics, Color Profiles, and In Vitro Starch and Protein Digestion
  13. 13
    “…While production would have normally be expected to have reduced pore pressure, inhibiting failure on the WWF, we present an analytical model based on industry stratigraphic data and best estimates of parameters whereby an impermeable splay fault adjacent to the main WWF could plausibly have blocked direct pore pressure effects, allowing the poroelastic stress change associated with production to destabilize the WWF, promoting initial failure. …”
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    Was the M(w) 7.5 1952 Kern County, California, earthquake induced (or triggered)?
  14. 14
    por Olagunju, Aderonke Ibidunni
    Publicado 2019
    “…Whole-grain wheat flour (WWF), ‘acha’ flour (AF), and pigeon pea flour (PPF) were combined in different ratios (80:10:10, 70:15:15, 70:20:10, and 60:20:20) and 100% WWF served as control. …”
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    Influence of Whole Wheat Flour Substitution and Sugar Replacement with Natural Sweetener on Nutritional Composition and Glycaemic Properties of Multigrain Bread
  15. 15
    “…The proportion of the flours’ ingredients (WWF:AF:NF:POF) were 100% WWF (traditional cookies), 50:35:10:5 (F1), 50:30:15:5 (F2) and 50:40:5:5 (F3). …”
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    Pre-Hispanic Foods Oyster Mushroom (Pleurotus ostreatus), Nopal (Opuntia ficus-indica) and Amaranth (Amaranthus sp.) as New Alternative Ingredients for Developing Functional Cookies
  16. 16
    “…Most of the phosphorus existed as phytic phosphorus (74.7–90.8%) in FB, CB, germ, and WGF as compared to only 42.6% in WWF. The level of phytic phosphorus in pan bread containing 10% CB, 20% FB (both containing with 5% PS) was found to be 0.63 mg/g and 1.53 mg/g respectively, as compared to only 0.34 mg/g in WWF pan bread, and 0.90 mg/g in WGF pan bread. …”
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    Development of functional foods using psyllium husk and wheat bran fractions: Phytic acid contents
  17. 17
    “…The dogs did not detect differences among WWF-GTN, WWS, or WRS treats when evaluated together. …”
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    Sensory attributes, dog preference ranking, and oxidation rate evaluation of sorghum-based baked treats supplemented with soluble animal proteins
  18. 18
    Publicado 1999
    Libro
    Listas de fauna de importancia para la conservación en Centroamérica y México : listas rojas, listas oficiales y especies en apéndices CITES /
  19. 19
    por Lyons, Gwynne
    Publicado 2006
    “…However, the World Wildlife Fund (WWF) considers that sufficient information is already available to merit action on several such substances. …”
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    Viewpoint: Policy Requirements for Protecting Wildlife from Endocrine Disruptors
  20. 20
    por Martin, Gary J.
    Publicado 2001
    Libro
    Etnobotánica : manual de métodos
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