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Research article

First published 2025-7

Familiarization with White Whole Wheat Improves Acceptability of Whole Grain-Based Baked Products Made with White Whole Wheat Among College Students

Lalitha Samuel, Ilana Wimmer, Gila Glassberg [...]

American Journal of Lifestyle Medicine

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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 1926-2

Changes in biological value of cereal proteins due to heat treatment.

Agnes Fay Morgan, Florance B. King

Experimental Biology and Medicine

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Research article

First published 1979-1

Effects of Whole Wheat Flour and Mill-Fractions on Lipid Metabolism in Rats

Mei Ling W. Chang, Margaret A. Johnson, Doris Baker

Experimental Biology and Medicine

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Research article

First published 1919-10

Growth and reproduction upon simplified food supply

H. C. Sherman, M. E. Rouse, B. Allen [...]

Experimental Biology and Medicine

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Research article

First published 1931-11

Cumulative Effects on Protein Utilization of Highly Milled and Whole Wheat Flours

J. F. Lyman

Experimental Biology and Medicine

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Research article

First published 2013-5

Glycemic,Insulinemic,and Appetite Responses of Patients With Type 2 Diabetes to Commonly Consumed Breads

Cathy Breen, Miriam Ryan, Michael. J. Gibney [...]

The Science of Diabetes Self-Management and Care

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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 2024-10

Effect of different fibre addition on cookie dough and texture

Alice Gruppi, Gianluca Giuberti, Guillermo Duserm Garrido [...]

Food Science and Technology International

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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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