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Research article

First published 2023-12

Characteristics of biscuits containing different proportions of whole mung bean,wheat and rice brown flours

Larissa Lages Rodrigues, Jorge Minoru Hashimoto, Elizabeth Harumi Nabeshima [...]

Food Science and Technology International

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Research article

First published 2023-3

Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough

Sara Naji-Tabasi, Mostafa Shahidi-Noghabi, Maryam Davtalab

Food Science and Technology International

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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 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 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 2023-4

Effect of Gamma-irradiation on the Physicochemical,Functional,and Antioxidant Properties of Unpigmented Brown Whole Rice Flour

Naseer Ahmad Bhat, Idrees Ahmed Wani, Neelofar Sultan

Food Science and Technology International

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Research article

First published 2023-7

Usage of primitive wheat ( Triticum monococcum and Triticum dicoccum) flour and whole egg in noodle production

Tekmile CANKURTARAN KÖMÜRCÜ

Food Science and Technology International

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Research article

First published 2002-1

Using Fourier Transform near Infrared Spectroscopy in Determining Kernel Hardness,Protein and Moisture Content of Whole Wheat Flour

M. Manley, L. Van Zyl, B.G. Osborne

Journal of Near Infrared Spectroscopy

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Research article

First published 1999-6

The fermentation of whole wheat flour by Pediococcus pentosaceus / Fermentación de harina de trigo integral con Pediococcus pentosaceus

M. Raccach, T. Tully

Food Science and Technology International

Free access

Research article

First published 2020-6

Consumer Acceptance and Willingness to Pay for Instant Cereal Products With Food-to-Food Fortification in Eldoret,Kenya

Hugo De Groote, Violet Mugalavai, Mario Ferruzzi [...]

Food and Nutrition Bulletin

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