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Articles (15)

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1-10 of 15 results for pea flour

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

Retricted access

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

Select article: Chronic Intake of Fractionated Yellow Pea Flour Reduces Postprandial Energy Expenditure and Carbohydrate Oxidation

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Research article

First published 2011-12

Chronic Intake of Fractionated Yellow Pea Flour Reduces Postprandial Energy Expenditure and Carbohydrate Oxidation

Christopher P.F. Marinangeli, Peter J.H. Jones

Journal of Medicinal Food

Select article: Use of different protein and antioxidant sources in couscous production to improve chemical and functional properties

Open access

Research article

First published 2025

Use of different protein and antioxidant sources in couscous production to improve chemical and functional properties

Tekmile Cankurtaran Kömürcü

Food Science and Technology International

Select article: Energy Expenditure on Traditional Activities by Nigerian Women,Monitored by Oxylog

Free access

Research article

First published 1995-3

Energy Expenditure on Traditional Activities by Nigerian Women,Monitored by Oxylog

E. C. Okeke, E. N. Etta, D. O. Nnanyelugo

Food and Nutrition Bulletin

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

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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

Select article: Comparative study of the physicochemical,compositional and functional properties of eight flours obtained from different plant materials found in Colombia

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Research article

First published 2016-12

Comparative study of the physicochemical,compositional and functional properties of eight flours obtained from different plant materials found in Colombia

Seneida Lopera-Cardona, Cecilia Gallardo, Jairo Umaña-Gallego [...]

Food Science and Technology International

Select article: Optimization of composite flour biscuits by mixture response surface methodology

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Research article

First published 2013-8

Optimization of composite flour biscuits by mixture response surface methodology

Laura C Okpala, Eric C Okoli

Food Science and Technology International

Select article: In Vitro Culture for Ex Situ Conservation of “Roveja” and Nutritional Considerations on this Italian Rare Legume

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Research article

First published 2018-9

In Vitro Culture for Ex Situ Conservation of “Roveja” and Nutritional Considerations on this Italian Rare Legume

Daniele Fraternale, Marco Bruno, Luigi Rocchi [...]

Natural Product Communications

Select article: Effect of Various Pre-treatments on Functional,Physiochemical,and Cooking Properties of Pigeon pea (Cajanus cajan L)

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Research article

First published 2008-12

Effect of Various Pre-treatments on Functional,Physiochemical,and Cooking Properties of Pigeon pea (Cajanus cajan L)

B.K. Tiwari, U. Tiwari, R. Jagan Mohan [...]

Food Science and Technology International

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

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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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