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Research article

First published 2014-5

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

Hanan AbuAlQasem Bosly, Maha Adel Kawanna

Toxicology and Industrial Health

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Research article

First published 2002

Iron Fortification of Wheat Flour: Bioavailability Studies

Rakhshanda Bilal, Samina Roohi, Tanvir Ahmad [...]

Food and Nutrition Bulletin

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Research article

First published 2012-9

Iron-Fortified Wheat Flour and Iron Deficiency among Women

Kirsten A. Grimm, Kevin M. Sullivan, Deena Alasfoor [...]

Food and Nutrition Bulletin

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Research article

First published 2004

Lysine-Fortified Wheat Flour Improves the Nutritional and Immunological Status of Wheat-Eating Families in Northern China

Wenhua Zhao, Fengying Zhai, Ding Zhang [...]

Food and Nutrition Bulletin

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Research article

First published 2010-3

Vitamin A Fortification of Wheat Flour: Considerations and Current Recommendations

Rolf D. W. Klemm, Keith P. West, Amanda C. Palmer [...]

Food and Nutrition Bulletin

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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 2005-08

Wet-Milling of Flours from Red,White and Low-Polyphenol Oxidase White Wheats

A. Sayaslan, P. A. Seib, O. K. Chung

Food Science and Technology International

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Research article

First published 2014-3

Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta

Cristina S Martinez, Pablo D Ribotta, María Cristina Añón [...]

Food Science and Technology International

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Research article

First published 2004

Lysine Fortification of Wheat Flour Improves Selected Indices of the Nutritional Status of Predominantly Cereal-Eating Families in Pakistan

Tajammal Hussain, Shaid Abbas, Mushtaq A. Khan [...]

Food and Nutrition Bulletin

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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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