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Articles (15)

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1-10 of 15 results for Semolina

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Select article: Glycemic indices of three commonly consumed foods: a clinical trial in Iranian healthy adults

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Research article

First published 2012-2-29

Glycemic indices of three commonly consumed foods: a clinical trial in Iranian healthy adults

M. Hajifaraji, V. Rezvani, A. S. Yaghoobi [...]

Mediterranean Journal of Nutrition and Metabolism

Select article: Application of near Infrared Reflectance Spectroscopy to a Durum Wheat Breeding Programme

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Research article

First published 2006-2

Application of near Infrared Reflectance Spectroscopy to a Durum Wheat Breeding Programme

Mike Sissons, Brian Osborne, Shaylene Sissons

Journal of Near Infrared Spectroscopy

Select article: On the Buchholz Process of Decorticating Grain,and Making Semolina and Flour by Means of Fluted Metal Rollers

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Research article

First published 1872-6

On the Buchholz Process of Decorticating Grain,and Making Semolina and Flour by Means of Fluted Metal Rollers

W. Proctor Baker

Proceedings of the Institution of Mechanical Engineers

Select article: Micronised bran-enriched fresh egg tagliatelle: Significance of gums addition on pasta technological features

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Research article

First published 2018-6

Micronised bran-enriched fresh egg tagliatelle: Significance of gums addition on pasta technological features

ME Martín-Esparza, A Raga, C González-Martínez [...]

Food Science and Technology International

Select article: Influence of Indian Brown Seaweed (Sargassum marginatum) as an Ingredient on Quality,Biofunctional,and Microstructure Characteristics of Pasta

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Research article

First published 2009-10

Influence of Indian Brown Seaweed (Sargassum marginatum) as an Ingredient on Quality,Biofunctional,and Microstructure Characteristics of Pasta

P. Prabhasankar, P. Ganesan, N. Bhaskar

Food Science and Technology International

Select article: Wheat Bran Stabilization and its Use in the Preparation of High-Fiber Pasta

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Research article

First published 2011-2

Wheat Bran Stabilization and its Use in the Preparation of High-Fiber Pasta

M.L. Sudha, P.R. Ramasarma, G. Venkateswara Rao

Food Science and Technology International

Select article: Utilization of quinoa flour ( Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties

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Research article

First published 2021-4

Utilization of quinoa flour ( Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties

Berat Demir, Nermin Bilgiçli

Food Science and Technology International

Select article: Application of Multidimensional Analyses to the Extraction of Discriminant Spectral Patterns from NIR Spectra

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Research article

First published 1988-8

Application of Multidimensional Analyses to the Extraction of Discriminant Spectral Patterns from NIR Spectra

M. F. Devaux, D. Bertrand, P. Robert [...]

Applied Spectroscopy

Select article: Note. Fortification of some cereal foods with a chickpea protein concentrate / Nota. Enriquecimiento de varios productos de cereales con un concentrado proteico de garbanzo

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Research article

First published 1999-2

Note. Fortification of some cereal foods with a chickpea protein concentrate / Nota. Enriquecimiento de varios productos de cereales con un concentrado proteico de garbanzo

G.A. Yañez-Farias, V. Bernal-Aguilar, L. Ramírez-Rodríguez [...]

Food Science and Technology International

Select article: Quality,microstructure,biochemical and immunochemical characteristics of hypoallergenic pasta

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Research article

First published 2012-8

Quality,microstructure,biochemical and immunochemical characteristics of hypoallergenic pasta

S Susanna, P Prabhasankar

Food Science and Technology International

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