Item request has been placed! ×
Item request cannot be made. ×
loading  Processing Request

Search Results

Display Settings
Results per page: 10
Sort By: Relevance
Filter
  • 1-8 of  8 results for ""Baked products""

Your Filters

Publisher : mdpi Subject : functional properties
Reset filters
Item request has been placed! ×
Item request cannot be made. ×
loading  Processing Request
Academic Journal

Sorghum Flour Features Related to Dry Heat Treatment and Milling.

Subjects: SORGHUM; HEAT treatment; CHEMICAL properties

  • Source: Foods; Jun2023, Vol. 12 Issue 11, p2248, 20p

Record details

Read More Add to Saved list
×
Academic Journal

Factors Affecting the Quality of Canola Grains and Their Implications for Grain-Based Foods.

Subjects: CANOLA; RAPESEED; OILSEEDS

  • Source: Foods; Jun2023, Vol. 12 Issue 11, p2219, 23p

Record details

Read More Add to Saved list
×
Academic Journal

Effects of Dry Heat Treatment and Milling on Sorghum Chemical Composition, Functional and Molecular Characteristics.

Subjects: CHEMICAL milling; HEAT treatment; SIZE reduction of materials

  • Source: Applied Sciences (2076-3417); Dec2021, Vol. 11 Issue 24, p11881, 17p

Record details

Read More Add to Saved list
×
Academic Journal

Ultrasound Treatment of Buckwheat Grains Impacts Important Functional Properties of Resulting Flour.

Subjects: *BUCKWHEAT; *GRAIN; *FLOUR

  • Source: Molecules. Jul2020, Vol. 25 Issue 13, p3012-3012. 1p. 6 Charts, 1 Graph.

Record details

Read Online Read More Add to Saved list
×
Academic Journal

Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties.

Subjects: *DIETARY fiber; *DIETARY supplements; *CHICKPEA

  • Source: Molecules. Mar2019, Vol. 24 Issue 5, p991. 1p.

Record details

Read Online Read More Add to Saved list
×
Academic Journal

Starch Characteristics Linked to Gluten-Free Products.

Subjects: STARCH content of food; GLUTEN-free foods; CELIAC disease

  • Source: Foods; 2017, Vol. 6 Issue 4, p29, 21p

Record details

Read More Add to Saved list
×
Academic Journal

Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders.

Subjects: FOOD additives; STINGING nettle; BAKED products

  • Source: Foods; Jun2021, Vol. 10 Issue 6, p1152-1152, 1p

Record details

Read More Add to Saved list
×
Academic Journal

Effect of Sieve Particle Size and Blend Proportion on the Quality Properties of Peeled and Unpeeled Orange Fleshed Sweet Potato Composite Flours.

Subjects: FLOUR; SWEET potatoes; PARTICLES

  • Source: Foods; Jun2020, Vol. 9 Issue 6, p740, 1p

Record details

Read More Add to Saved list
×
  • 1-8 of  8 results for ""Baked products""