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THERMAL, PASTING, AND HYDRATION PROPERTIES OF FLOUR FROM NOVEL CASSAVA CULTIVARS FOR POTENTIAL APPLICATIONS IN THE FOOD INDUSTRY.

• Authors : NYAWOSE, Zikhona¹; DWARKA, Depika¹; PURI, Adarsh KUMAR¹

Subjects: *FLOUR; *CASSAVA; *FOOD industry

• Source: Acta Universitatis Cinbinesis, Series E : Food Technology. Dec2022, Vol. 26 Issue 2, p237-248. 12p.

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EVALUATION OF FLOURS FROM ANCIENT VARIETIES OF WHEAT (EINKORN, EMMER, SPELT) USED IN PRODUCTION OF BREAD.

• Authors : BELCAR, Justyna¹ ; SOBCZYK, Anna²; SEKUTOWSKI, Tomasz R.³

Subjects: *FLOUR; *BREAD; *WHEAT

• Source: Acta Universitatis Cinbinesis, Series E : Food Technology. Jun2021, Vol. 25 Issue 1, p53-66. 14p.

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Evaluation of chromium, nickel, iron and manganese content in wheat, flour, bran and selected baked products

• Authors : Bawiec Piotr; Halabis Magdalena; Marzec Zbigniew

Subjects: trace elements; chromium; nickel

• Source: Current Issues in Pharmacy and Medical Sciences, Vol 27, Iss 2, Pp 71-75 (2014)

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Chemical composition and functional properties of pumpkin pomace-incorporated crackers.

• Authors : Kuchtová, Veronika¹; Karovičová, Jolana¹; Kohajdová, Zlatica¹

• Source: Acta Chimica Slovaca. Apr2016, Vol. 9 Issue 1, p54-57. 4p.

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Effect of incorporating potato dietary fibre to wheat dough on the quality of baked rolls.

• Authors : Lauková, Michaela¹; Kohajdová, Zlatica¹; Karovičová, Jolana¹

• Source: Acta Chimica Slovaca. Apr2016, Vol. 9 Issue 1, p14-18. 5p.

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Vendor Selection and Supply Quotas Determination by Using a New Multi-Objective Programming Method Based on Cooperative Game Theory.

• Authors : Perić, Tunjo

Subjects: VENDORS (Real property); SUPPLY & demand; COOPERATIVE game theory

• Source: Business Systems Research; Mar2016, Vol. 7 Issue 1, p104-118, 15p

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Aspergillus-fermented Jatropha curcas seed cake: proximate composition and effects on biochemical indices in Wistar rats.

• Authors : FAOZIYAT, SULAIMAN ADENIKE; AMINA, AHMED EL-IMAM MUSTAPHA; ADEYEMO, AFEEZ ADEYEMI

Subjects: ASPERGILLUS toxins; AMADORI compounds; EUPHORBIACEAE

• Source: Biological Letters; Jun2014, Vol. 51 Issue 1, p37-46, 10p

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Evaluation of Flours from Ancient Varieties of Wheat (Einkorn, Emmer, Spelt) used in Production of Bread

• Authors : Tomasz R. Sekutowski; Justyna Belcar; Anna Sobczyk

Subjects: 0303 health sciences; 030309 nutrition & dietetics; 04 agricultural and veterinary sciences

• Source: Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 25, Iss 1, Pp 53-66 (2021)

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