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Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium‐gluten and whole wheat flour
Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium‐gluten and whole wheat flour
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Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium‐gluten and whole wheat flour

Xie, Xinyuan ; Zhang, Jinhao ; Yuan, Zhihe ; Wang, Haibo ; An, Jianhui ; Deng, Lingli

Journal of the science of food and agriculture, 2024-02, Vol.104 (3), p.1732-1740 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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2
Non‐destructive determination of grass pea and pea flour adulteration in chickpea flour using near‐infrared reflectance spectroscopy and chemometrics
Non‐destructive determination of grass pea and pea flour adulteration in chickpea flour using near‐infrared reflectance spectroscopy and chemometrics
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Non‐destructive determination of grass pea and pea flour adulteration in chickpea flour using near‐infrared reflectance spectroscopy and chemometrics

Bala, Manju ; Sethi, Swati ; Sharma, Sanjula ; Mridula, D ; Kaur, Gurpreet

Journal of the science of food and agriculture, 2023-02, Vol.103 (3), p.1294-1302 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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3
Provisioning Paris: Merchants and Millers in the Grain and Flour Trade during the Eighteenth Century
Provisioning Paris: Merchants and Millers in the Grain and Flour Trade during the Eighteenth Century
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Provisioning Paris: Merchants and Millers in the Grain and Flour Trade during the Eighteenth Century

Kaplan, Steven Laurence

Ithaca: Cornell University Press 2018

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4
Partial substitution of wheat flour with soybean and gluten powder: impact on flavor characteristics of Pixian Douban-Meju and its quality
Partial substitution of wheat flour with soybean and gluten powder: impact on flavor characteristics of Pixian Douban-Meju and its quality
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Partial substitution of wheat flour with soybean and gluten powder: impact on flavor characteristics of Pixian Douban-Meju and its quality

Zhao, Jie ; Li, Ling ; Zhao, Jianhua ; Dong, Shirong ; Liu, Gefei ; Wang, Yin ; Xu, Zedong ; Lin, Hongbin ; Lu, Jing ; Liu, Ping ; Xu, Min

Journal of the science of food and agriculture, 2024-01, Vol.104 (1), p.303-314 [Periódico revisado por pares]

England: John Wiley and Sons, Limited

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5
Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality
Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality
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Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality

Brites, Carla ; Trigo, Maria João ; Santos, Carla ; Collar, Concha ; Rosell, Cristina M

Food and bioprocess technology, 2010-10, Vol.3 (5), p.707-715 [Periódico revisado por pares]

New York: New York : Springer-Verlag

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6
Zinc biofortification of wheat through fertilizer applications in different locations of China
Zinc biofortification of wheat through fertilizer applications in different locations of China
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Zinc biofortification of wheat through fertilizer applications in different locations of China

Zhang, Yue-Qiang ; Sun, Yi-Xiang ; Ye, You-Liang ; Karim, Md. Rezaul ; Xue, Yan-Fang ; Yan, Peng ; Meng, Qing-Feng ; Cui, Zhen-Ling ; Cakmak, Ismail ; Zhang, Fu-Suo ; Zou, Chun-Qin

Field crops research, 2012, Vol.125 (18), p.1-7 [Periódico revisado por pares]

Elsevier B.V

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7
The effect of pentosanase on the solubilisation and degradation of arabinoxylan extracted from whole and refined wheat flour
The effect of pentosanase on the solubilisation and degradation of arabinoxylan extracted from whole and refined wheat flour
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The effect of pentosanase on the solubilisation and degradation of arabinoxylan extracted from whole and refined wheat flour

Yang, Wei ; Jiang, Zhijian ; Liu, Liya ; Lin, Yanjun ; Wang, Li ; Zhou, Sumei

Journal of the science of food and agriculture, 2017-02, Vol.97 (3), p.1034-1041 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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8
Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation
Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation
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Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation

Lucas‐González, Raquel ; Roldán‐Verdu, Alba ; Sayas‐Barberá, Estrella ; Fernández‐López, Juana ; Pérez‐Álvarez, José A ; Viuda‐Martos, Manuel

Journal of the science of food and agriculture, 2020-02, Vol.100 (3), p.1265-1273 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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9
Emulsifying and Foaming Properties of Commercial Yellow Pea (Pisum sativum L.) Seed Flours
Emulsifying and Foaming Properties of Commercial Yellow Pea (Pisum sativum L.) Seed Flours
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Emulsifying and Foaming Properties of Commercial Yellow Pea (Pisum sativum L.) Seed Flours

Aluko, Rotimi E ; Mofolasayo, Olawunmi A ; Watts, Beverley M

Journal of agricultural and food chemistry, 2009-10, Vol.57 (20), p.9793-9800 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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10
Fermentation performance and nutritional assessment of physically processed lentil and green pea flour
Fermentation performance and nutritional assessment of physically processed lentil and green pea flour
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Fermentation performance and nutritional assessment of physically processed lentil and green pea flour

Byanju, Bibek ; Hojilla‐Evangelista, Milagros P ; Lamsal, Buddhi P

Journal of the science of food and agriculture, 2021-11, Vol.101 (14), p.5792-5806 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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