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Research article

First published 2010-3

Miller's Best/Enhanced Practices for Flour Fortification at the Flour Mill

Quentin W. Johnson, Annie S. Wesley

Food and Nutrition Bulletin

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Research article

First published 2022-1

Evaluation of the chemical,antinutritional and antioxidant properties of composite flour comprising native and modified acha ( digitaria exilis stapf) flour supplemented with mango kernel seed and soy cake flours

Margaret A Olorunfemi, Olugbenga O Awolu, Victor N Enujiugha

Food Science and Technology International

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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 2017-7

Optimization of mold wheat bread fortified with soy flour,pea flour and whey protein concentrate

Melina Erben, Carlos A Osella

Food Science and Technology International

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Research article

First published 2005-12

Dough and Breadmaking Properties of Wheat Flour Substituted by 10% with Germinated Quinoa Flour

S. H. Park, N. Morita

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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Research article

First published 2009-01

Effect of Plasma Treatment on the Wood Flour for Wood Flour/PP Composites

Byung-Sun Kim, Bae-Hyeock Chun, Woo Il Lee [...]

Journal of Thermoplastic Composite Materials

Open access

Announcement

First published 2010

Effect of Iron Fortified Wheat Flour on the Biology and Physiology of Red Flour Beetle,Tribolium castaneum (Herbst)

Sohail Ahmed, Waqas Wakil, H.M. Salman Saleem [...]

International Journal of Insect Science

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Research article

First published 2010-3

Fortification of Flour with Folic Acid

Robert J. Berry, Lynn Bailey, Joe Mulinare [...]

Food and Nutrition Bulletin

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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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