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Research article

First published 2023-3

Exploring the possibilities of some selected flour blends for the development of bakery products: Comparison with some physicochemical and functional properties of wheat flour

Fabian Ugwuona, Anthony Ukom, Bridget Ejinkeonye [...]

Food Science and Technology International

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Research article

First published 2015-7

Rheological,thermo-mechanical,and baking properties of wheat-millet flour blends

Iuliana Aprodu, Iuliana Banu

Food Science and Technology International

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Research article

First published 2012-5

Mechanical properties of heterophase polymer blends of cryogenically fractured soy flour composite filler and poly (styrene–butadiene)

Lei Jong

Journal of Elastomers & Plastics

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Research article

First published 2010-6

Production of High Fructose Syrup from Cassava and Sweet Potato Flours and their Blends with Cereal Flours

Regy Johnson, S.N. Moorthy, G. Padmaja

Food Science and Technology International

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Research article

First published 2023-4

Proximate composition,pasting and functional properties of composite flour blends from cassava and chia seeds flour

Ashura Katunzi-Kilewela, Leonard MP Rweyemamu, Lilian D Kaale [...]

Food Science and Technology International

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Other

First published 2000

Use of Mango Mesocarp Flour to Enrich the Provitamin A Content of a Complementary Food Blend of Maize and Soya Bean Flours for Porridge

G. I. O. Badifu, J. C. Ilochi, J. V. Dutse [...]

Food and Nutrition Bulletin

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Research article

First published 2015-10

Gluten-free dough-making of specialty breads: Significance of blended starches,flours and additives on dough behaviour

Concha Collar, Paola Conte, Costantino Fadda [...]

Food Science and Technology International

Open access

Research article

First published 2022-05

Thermoplastic composites of polypropylene/biopolymer blends and wood flour: Parameter optimization with fuzzy-grey relational analysis

Orhan Kelleci, Deniz Aydemir, Ertuğrul Altuntas [...]

Polymers and Polymer Composites

Free access

Research article

First published 2012-6

Mechanical Properties of Recycled Polypropylene/SBR Rubber Crumbs Blends Reinforced by Birch Wood Flour

Adel Ramezani Kakroodi, Simon Leduc, Rubén González-Núñez [...]

Polymers and Polymer Composites

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Research article

First published 2007-08

Functional Properties of Extrudates Prepared with Blends of Wheat Flour/Pinto Bean Meal with Added Wheat Bran

J.R. Hernández-Díaz, A. Quintero-Ramos, J. Barnard [...]

Food Science and Technology International

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