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Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours
Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours
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Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours

Bourré, Lindsay ; Frohlich, Peter ; Young, Gina ; Borsuk, Yulia ; Sopiwnyk, Elaine ; Sarkar, Ashok ; Nickerson, Michael T. ; Ai, Yongfeng ; Dyck, Adam ; Malcolmson, Linda

Cereal chemistry, 2019-07, Vol.96 (4), p.655-667 [Periódico revisado por pares]

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2
Nutritional aspects of composite flours for baked and extruded products: A review
Nutritional aspects of composite flours for baked and extruded products: A review
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Nutritional aspects of composite flours for baked and extruded products: A review

Amadeu, Carolina A. A. ; Martelli, Silvia M. ; Vanin, Fernanda M.

Cereal chemistry, 2024-05, Vol.101 (3), p.450-467 [Periódico revisado por pares]

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3
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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4
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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5
Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour
Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour
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Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour

Olukomaiya, Oladapo Oluwaseye ; Adiamo, Oladipupo Qudus ; Fernando, W. Chrishanthi ; Mereddy, Ram ; Li, Xiuhua ; Sultanbawa, Yasmina

Food chemistry, 2020-06, Vol.315, p.126238-126238, Article 126238 [Periódico revisado por pares]

England: Elsevier Ltd

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6
Evaluation of the chemical, antinutritional and antioxidant properties of composite flour comprising native and modified acha (digitaria exilis stapf) flour supplemented with mango kernel seed and soy cake flours
Evaluation of the chemical, antinutritional and antioxidant properties of composite flour comprising native and modified acha (digitaria exilis stapf) flour supplemented with mango kernel seed and soy cake flours
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Evaluation of the chemical, antinutritional and antioxidant properties of composite flour comprising native and modified acha (digitaria exilis stapf) flour supplemented with mango kernel seed and soy cake flours

Olorunfemi, Margaret A ; Awolu, Olugbenga O ; Enujiugha, Victor N

Food science and technology international, 2022-01, Vol.28 (1), p.40-49 [Periódico revisado por pares]

London, England: SAGE Publications

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7
Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality
Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality
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Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality

Sreerama, Yadahally N. ; Sashikala, Vadakkoot B. ; Pratape, Vishwas M. ; Singh, Vasudeva

Food chemistry, 2012-03, Vol.131 (2), p.462-468 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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8
Cold plasma: A new technology to modify wheat flour functionality
Cold plasma: A new technology to modify wheat flour functionality
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Cold plasma: A new technology to modify wheat flour functionality

Bahrami, Niloufar ; Bayliss, Danny ; Chope, Gemma ; Penson, Simon ; Perehinec, Tania ; Fisk, Ian D.

Food chemistry, 2016-07, Vol.202, p.247-253 [Periódico revisado por pares]

England: Elsevier Ltd

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9
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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10
Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes
Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes
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Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes

Ren, Yikai ; Setia, Rashim ; Warkentin, Thomas D. ; Ai, Yongfeng

Food chemistry, 2021-01, Vol.336, p.127711, Article 127711 [Periódico revisado por pares]

England: Elsevier Ltd

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