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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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Research article

First published 2020-3

Evaluation of the behaviour of unripe banana flour with non-conventional flours in the production of gluten-free bread

Marcela Martínez-Castaño, Juan Lopera-Idarraga, Jhonathan Pazmiño-Arteaga [...]

Food Science and Technology International

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Research article

First published 2024-9

Physicochemical,calorimetric and texture profile characteristics of various gluten-free flours

Juan Manuel Santamaría Gómez, Yolanda Salinas-Moreno, Roberto Sigüenza López [...]

Food Science and Technology International

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Research article

First published 2020-6

Wheat–millet flour cookies: Physical,textural,sensory attributes and antioxidant potential

S Hussain, AA Mohamed, MS Alamri [...]

Food Science and Technology International

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Research article

First published 2017-1

Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads

Concha Collar, Paola Conte

Food Science and Technology International

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Research article

First published 2021-4

Rheological characteristics of wheat–chickpea composite flour doughs and effect of Amla powder ( Phyllanthus emblica L.) addition on the functional properties of bread

Tasleem A Zafar, Ahmad R Allafi, Dina Alkandari [...]

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 1917-5

The food value of soy bean products

Thomas B. Osborne, Lafayette B. Mendel

Experimental Biology and Medicine

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Research article

First published 2025-6

Effect of guar gum and egg addition on characteristics of noodle analog made from rice flour

Yuniwaty Halim, Diandra Tirta Kusuma, Hardoko Hardoko [...]

Food Science and Technology International

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Research article

First published 2000-6

Effects of enzyme associations on bread dough performance. A response surface analysis/ Efectos de las asociaciones enzimáticas sobre la calidad funcional de masas panarias. Análisis de superficies de respuesta

C. Collar, J.C. Martinez, P. Andreu [...]

Food Science and Technology International

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