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01/2018, ISBN 1536137626
Book
1946, Monograph series, Volume 1., ix, 371
Book
Korean Journal of Food Science and Technology, ISSN 0367-6293, 2019, Volume 51, Issue 1, pp. 48 - 51
Journal Article
Food Structure, ISSN 2213-3291, 01/2015, Volume 3, pp. 21 - 29
Dietary fibre enrichment of white bread with inulin-rich carbohydrate (IRC) powder extracted from Jerusalem artichoke tubers (IRC-J) was studied. Previously,... 
Dough | Dietary fibre | Wheat flour | Inulin | Bread
Journal Article
Applied Radiation and Isotopes, ISSN 0969-8043, 04/2018, Volume 134, pp. 32 - 34
We aimed to develop certified reference materials that could be used for well-type HPGe detector. We chose wheat flour as a sample and evaluated the... 
Certified reference materials | Wheat flour | Well-type HPGe detector | Cs-137
Journal Article
Chinese Chemical Letters, ISSN 1001-8417, 09/2019
Journal Article
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology, ISSN 2344-2344, 06/2019, Volume 76, Issue 1, pp. 40 - 51
In the present study, the influence of grape seeds flour (GSF) addition on the physico-chemical and white wheat flour dough rheological properties were... 
particle size | wheat flour | grape seeds | rheology
Journal Article
Food Control, ISSN 0956-7135, 09/2018, Volume 91, pp. 434 - 439
Foodborne pathogens including have been implicated in recent recalls of low-water activity (a ) foods, such as peanut butter, almond flour, wheat, flour and... 
Listeria monocytogenes | Wheat flour | Water activity | Thermal resistance | Low-moisture foods | Listeria | Contamination | Milk
Journal Article
Food Control, ISSN 0956-7135, 02/2020, Volume 108, p. 106788
Twenty-two Shiga toxin-producing (STEC) strains and six potential surrogates ( strains K12 and P1, , , , and ) were screened in wheat flour at two water... 
Heat resistance | Wheat flour | Shiga toxin-producing Escherichia coli | Surrogates | Low moisture foods
Journal Article
Food Control, ISSN 0956-7135, 01/2020, Volume 107, p. 106778
Radio-frequency (RF) pasteurization has been identified as a potential technology to pasteurize low-moisture foods. Recent studies demonstrated that soft wheat... 
Enterococcus faecium | Microbial validation | Radio-frequency heating | Wheat flour | Bigelow model
Journal Article
Iranian Journal of Pharmaceutical Research, ISSN 1735-0328, 06/2017, Volume 16, Issue 3, pp. 1050 - 1060
Journal Article
Cereal Chemistry, ISSN 0009-0352, 01/2019, Volume 96, Issue 1, pp. 154 - 161
Background and objectives Noodles are staple food for many Asian countries as these are easy to prepare, economic, and convenient, thus gaining popularity... 
betalains | antioxidant | carotenoids | cooking quality | pasting properties | WHEAT-FLOUR | FOOD SCIENCE & TECHNOLOGY | CHEMISTRY, APPLIED
Journal Article
Food Control, ISSN 0956-7135, 07/2016, Volume 65, pp. 177 - 181
Fate of deoxynivalenol (DON) and its derivatives—deoxynivalenol-3-glucoside (D3G), 15-acetyldeoxynivalenol (15-AcDON) and 3-acetyldeoxynivalenol (3-AcDON)... 
3-Acetyldeoxynivalenol | Deoxynivalenol-3-glucoside | Wheat flour | Storage | Deoxynivalenol | Wheat grain | 15-Acetyldeoxynivalenol
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 09/2019, Volume 89, p. 102752
This study evaluated the influence of water absorption and salt on dough rheological parameters used to discriminate gluten strength of bread wheat genotypes... 
Salt | Wheat flour | Farinograph absorption | Wheat protein composition | Water absorption | Gluten strength | Dough mixing
Journal Article
Food Research International, ISSN 0963-9969, 2008, Volume 41, Issue 9, pp. 888 - 902
Noodles in various contents, formulations, and shapes have been the staple foods for many Asian countries since ancient time. They can be made from wheat,... 
Wheat flour | Noodles | Processing | QUALITY | PROTEIN | POLYPHENOL OXIDASE | FOOD SCIENCE & TECHNOLOGY | FLOUR | ALKALINE NOODLES | Oxidases | Raw materials | Carotenoids | Pasta products | Gluten
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2007, Volume 79, Issue 3, pp. 1033 - 1047
The effect of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations based on rice flour, corn starch, and sodium caseinate... 
Gluten-free | Dough rheology | Bread quality | Hydrocolloids | BETA-GLUCANS | RICE FLOUR | hydrocolloids | VISCOELASTIC PROPERTIES | FOOD SCIENCE & TECHNOLOGY | RESPONSE-SURFACE METHODOLOGY | CREEP-RECOVERY | MOLECULAR-SIZE | dough rheology | gluten-free | ENGINEERING, CHEMICAL | bread quality | WHEAT-FLOUR DOUGHS | DURUM-WHEAT | CRUMB CHARACTERISTICS | BREADMAKING | Pectin | Porosity | Analysis | Bread
Journal Article
Korean Journal of Food Science and Technology, ISSN 0367-6293, 06/2017, Volume 49, Issue 3, pp. 304 - 310
Journal Article
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