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Refinado por: Base de dados/Biblioteca: Aluminium Industry Abstracts remover assunto: Food Science & Technology remover Biological And Medical Sciences remover
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1
Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour
Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour
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Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour

Schmiele, Marcio ; Jaekel, Leandra Zafalon ; Patricio, Stella Maris Cardoso ; Steel, Caroline Joy ; Chang, Yoon Kil

International journal of food science & technology, 2012-10, Vol.47 (10), p.2141-2150 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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2
Nutritional and functional added value of oat, Kamut®, spelt, rye and buckwheat versus common wheat in breadmaking
Nutritional and functional added value of oat, Kamut®, spelt, rye and buckwheat versus common wheat in breadmaking
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Nutritional and functional added value of oat, Kamut®, spelt, rye and buckwheat versus common wheat in breadmaking

Angioloni, Alessandro ; Collar, Concha

Journal of the science of food and agriculture, 2011-05, Vol.91 (7), p.1283-1292 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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3
Physical properties and sensory acceptability of cookies made from chickpea addition to white wheat or whole wheat flour compared to gluten-free amaranth or buckwheat flour
Physical properties and sensory acceptability of cookies made from chickpea addition to white wheat or whole wheat flour compared to gluten-free amaranth or buckwheat flour
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Physical properties and sensory acceptability of cookies made from chickpea addition to white wheat or whole wheat flour compared to gluten-free amaranth or buckwheat flour

Yamsaengsung, Ram ; Berghofer, Emmerich ; Schoenlechner, Regine

International journal of food science & technology, 2012-10, Vol.47 (10), p.2221-2227 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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4
Physical and stress-strain properties of wheat (Triticum aestivum) kernel
Physical and stress-strain properties of wheat (Triticum aestivum) kernel
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Physical and stress-strain properties of wheat (Triticum aestivum) kernel

Babić, Ljiljana ; Babić, Mirko ; Turan, Jan ; Matić-Kekić, Snežana ; Radojčin, Milivoj ; Mehandžić-Stanišić, Sanja ; Pavkov, Ivan ; Zoranović, Miodrag

Journal of the science of food and agriculture, 2011-05, Vol.91 (7), p.1236-1243 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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5
Effects of germination on nutritional composition of waxy wheat
Effects of germination on nutritional composition of waxy wheat
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Effects of germination on nutritional composition of waxy wheat

Hung, Pham Van ; Maeda, Tomoko ; Yamamoto, Syota ; Morita, Naofumi

Journal of the science of food and agriculture, 2012-02, Vol.92 (3), p.667-672 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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6
Quality of bread made from ozonated wheat (Triticum aestivum L.) flour
Quality of bread made from ozonated wheat (Triticum aestivum L.) flour
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Quality of bread made from ozonated wheat (Triticum aestivum L.) flour

Sandhu, Harkanwal PS ; Manthey, Frank A ; Simsek, Senay

Journal of the science of food and agriculture, 2011-07, Vol.91 (9), p.1576-1584 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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7
Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes
Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes
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Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes

Beck, Margit ; Jekle, Mario ; Becker, Thomas

Journal of the science of food and agriculture, 2012-02, Vol.92 (3), p.585-592 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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8
Large-scale production and characterisation of wheat bran arabinoxylooligosaccharides
Large-scale production and characterisation of wheat bran arabinoxylooligosaccharides
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Large-scale production and characterisation of wheat bran arabinoxylooligosaccharides

Swennen, K ; Courtin, C.M ; Lindemans, G.C.J.E ; Delcour, J.A

Journal of the science of food and agriculture, 2006-08, Vol.86 (11), p.1722-1731 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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9
Historical shifts in the seed mineral micronutrient concentration of US hard red winter wheat germplasm
Historical shifts in the seed mineral micronutrient concentration of US hard red winter wheat germplasm
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Historical shifts in the seed mineral micronutrient concentration of US hard red winter wheat germplasm

Garvin, D.F ; Welch, R.M ; Finley, J.W

Journal of the science of food and agriculture, 2006-10, Vol.86 (13), p.2213-2220 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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10
Prebiotic effect of soluble fibres from modern and old durum-type wheat varieties on Lactobacillus and Bifidobacterium strains
Prebiotic effect of soluble fibres from modern and old durum-type wheat varieties on Lactobacillus and Bifidobacterium strains
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Prebiotic effect of soluble fibres from modern and old durum-type wheat varieties on Lactobacillus and Bifidobacterium strains

Marotti, Ilaria ; Bregola, Valeria ; Aloisio, Irene ; Di Gioia, Diana ; Bosi, Sara ; Di Silvestro, Raffaella ; Quinn, Robert ; Dinelli, Giovanni

Journal of the science of food and agriculture, 2012-08, Vol.92 (10), p.2133-2140 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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