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Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta
(Sage Publications Ltd, 2014-04)
The technological and sensory quality of pasta made from bread wheat flour substituted with wholemeal amaranth flour (Amaranthus mantegazzianus) at four levels, 15, 30, 40 and 50% w/w was investigated. The quality of the ...
Flour particle size distribution in Chinese winter wheat and measurement by near infrared spectroscopy
(Institute of Crop Sciences, 2013)
Opportunities for nutritionally enhanced maize and wheat varieties to combat protein and micronutrient malnutrition
(SAGE Publications Inc., 2022)
Highlights of special issue on “Wheat Genetics and Breeding”
(Higher Education Press, 2019)
Comments on special issue on “Wheat Genetics and Breeding”
(Higher Education Press, 2019)
Technological quality of dough and breads from commercial algarroba–wheat flour blends
(Springer, 2017-06)
Algarroba flour is used to supplement lysine-limiting systems such as wheat flour due to its amino acidic composition. The effects of adding up to 30% of this flour to wheat flour (W-A30) on dough characteristics and ...