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Research article

First published 2017-9

Influence of grain activation conditions on functional characteristics of brown rice flour

Arashdeep Singh, Savita Sharma, Baljit Singh

Food Science and Technology International

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Research article

First published 2014-7

Use of whole grain and refined flour from tannin and non-tannin sorghum ( Sorghum bicolor (L.) Moench) varieties in frybread

Devin J Rose, Emily Williams, Nyambe L Mkandawire [...]

Food Science and Technology International

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Research article

First published 2018-4

Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value

Roberto Ciccoritti, Giovanna Terracciano, Alessandro Cammerata [...]

Food Science and Technology International

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Research article

First published 2017-10

Significance of heat-moisture treatment conditions on the pasting and gelling behaviour of various starch-rich cereal and pseudocereal flours

Concha Collar

Food Science and Technology International

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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

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Research article

First published 2019-1

Parboiling of sorghum grains as a strategy to improve endosperm yield and mineral content of refined flours

María Gimena Galán, SR Drago

Food Science and Technology International

Open access

Research article

First published 2010

Microbiological Control of Flour-Manufacture: Dissemination of Mycotoxins Producing Fungi in Cereal Products

T.D. Doolotkeldieva

Microbiology Insights

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Research article

First published 2026-1

Optimization and quality evaluation of functional pasta made from germinated finger millet,buckwheat,and black gram

Vijay Shankar Kushwaha, Shubhangi Srivastava, Prashant Pandharinath Said

Food Science and Technology International

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Research article

First published 2022-9

Triticale flour in bakery and rusk products

Svetlana Leonova, Elena Badamshina, Elena Koshchina [...]

Food Science and Technology International

Free access

Research article

First published 2002

Effect of Amylase-Rich Flour (Arf) Treatment on the Viscosity of Fermented Complementary Foods

Peter O. Uvere, Patrick O. Ngoddy, Dickson O. Nnanyelugo

Food and Nutrition Bulletin

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