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Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use
(Association of Food Scientists and Technologists of India, 2021-04)
The aims of this work were to assess the influence of the physicochemical composition of whole flour from soft and hard wheat genotypes on cookie and bread properties, as well as the ability of the prediction tests to ...
Use of Near Infrared Reflectance Spectroscopy to Evaluate Quality Characteristics in Whole-Wheat Grain
(Instituto de Investigaciones Agropecuarias, INIA, 2006)
Wheat and wheat development in Bhutan
(CIMMYT, 2012)
Survey of mycotoxins in wheat and wheat products sold in health food stores of the city of Campinas, state of Sao Paulo
(Soc Brasileira MicrobiologiaSao PauloBrasil, 1996)
Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2012)
Interaction Between Xylanase, Glucose Oxidase And Ascorbic Acid On The Technological Quality Of Whole Wheat Bread
(Univ Federal Santa MariaSanta Maria, 2016)