Effect of replacement of wheat flour with pumpkin powder on textural and sensory qualities of biscuit

by Kulkarni, A.S., Joshi, D.C.
Published 2016

Pasting properties mixtures of mangrove fruit flour (Sonneratia caseolaris) and starches

by Estiasih, T., Widjanarko, S. B., Sopade, P. A., Jariyah, Yunianta
Published 2016

Quality evaluation of steamed wheat bread substituted with green banana flour

by Ho, L. H., Noor Aziah A. A., Noor Shazliana A. A., Rajeev Bhat
Published 2017

Impact of adding chickpea (Cicer arietinum L.) flour to wheat flour on the rheological properties of toast bread

by Hefnawy, T. M. H., El-Shourbagy, G. A., Ramadan, M. F.
Published 2017

Effects of substitution of black glutinous rice flour for wheat flour on batter and cake properties

by Itthivadhanapong, P., Sangnark, A.
Published 2018

Incorporation of surimi powder in wet yellow noodles and its effectson the physicochemical and sensory properties

by Chin, C. K., Huda, N., Yang, T. A.
Published 2016

Investigating the effect of drying factors on the quality assessment of plantain flour and wheat- plantain bread

by Ajala, A. S., Ajagbe, O. A., Abioye, A. O., Bolarinwa, I. F.
Published 2023

Investigation of wheat - Anchote (Coccinia abyssinica (Lam.)) composite flours and baking temperature for cookies production

by Abera, S., Melese, A. D., Mitiku, D. H​​​​​.
Published 2024

Effect of water on the caking properties of different types of wheat flour

by Hasmadi M.
Published 2024

Chemical characteristics of Korean turbid rice wine prepared with partially gelatinized wheat flour brewed using different starters

by Park, H.D., Jeon, J., Kang, W.W., Wahyono, A., Jeong, S.T.
Published 2016

Functional and rheological properties of mixed flour from mangrove fruit of Bruguiera gymnorrhiza flour and wheat flour

by Pralebda, S. A., Pebruwantoro, D., Zakariya, Subekti, S., Amin, M. N. G., Pramono, H., Hasan, M. N., Alamsjah, M. A.
Published 2024

Nutritional and anti-nutritional evaluation of cookies prepared from okara, red teff and wheat flours

by Satheesh, N., Hawa, A., Kumela, D.
Published 2023

Identification of predominant Lactobacillus species in liquid sourdough fermentation

by Kam, W.Y., Wan Aida, W.M., Sahilah, A.M.
Published 2016

Effect of pumpkin powder incorporation on the physico-chemical, sensory and nutritional characteristics of wheat flour muffins

by Srinivasulu, K., Aathira, P., Sulochanamma, G., Sathiya Mala, K., Anjali, E. K.
Published 2023

Application of color sorter in wheat milling

by Inamdar, A. A, Suresh, D. S
Published 2016

Substitution of wheat flour with cauliflower flour in bakery products: effects on chemical, physical, antioxidant properties and sensory analyses

by Freitas, M. C. J., Abreu, J. P., Pumar, M., Teodoro, A. J., Ribeiro, T. C.
Published 2016

Study on the effect of incorporation of irradiated sunflower flour on the physico-chemical and sensory properties of biscuits during the storage period

by Al-Kuraieef, A. N.
Published 2023

Changes in flour quality of four Iraqi wheat varieties during storage

by Alhendi, Abeer Salh, Almukhtar, Balsam Qays, Al-haddad, Farah Mueen
Published 2022

Glycemic index of Coleus tuberosus crackers rich in resistant starch type III

by Nugraheni, M., Hamidah, S., Auliana, R.
Published 2019

Physicochemical properties of fermented sweet potato flour in wheat composite flour and its use in white bread

by Yuliana, N., Nurdjanah, S., Dewi, Y. R.
Published 2023