Influence of micronutrients on rheological characteristics and bread-making quality of flour

By Sudha M. L.   Leelavathi K.  

International Journal of Food Sciences and Nutrition, Vol. 59, Iss. 2, 2007-07 ,pp. : 105-115

Informa Healthcare

Access to resources Recommend Favorite

Whole wheat flour exerts cholesterol-lowering in rats in its native form and after use in bread-making

By Adam A.   Lopez H.W.   Leuillet M.   Demigne C.   Remesy C.  

Food Chemistry, Vol. 80, Iss. 3, 2003-03 ,pp. : 337-344

Elsevier

Access to resources Recommend Favorite

Effect of arabinoxylans on bread-making quality of wheat flours

By Biliaderis C.G.   Izydorczyk M.S.   Rattan O.  

Food Chemistry, Vol. 53, Iss. 2, 1995-01 ,pp. : 165-171

Elsevier

Access to resources Recommend Favorite

Performance of iron spot test with Arabic bread made from fortified white wheat flour

By Nichols Erin   Aburto Nancy   Masa'd Hanan   Wirth James   Sullivan Kevin   Serdula Mary  

Food & Nutrition Bulletin, Vol. 33, Iss. 3, 2012-09 ,pp. : 202-206

Nevin Scrimshaw International Nutrition Foundation

Access to resources Recommend Favorite

Effect of fenugreek flour blending on physical, organoleptic and chemical characteristics of wheat bread

By Hooda Shalini   Jood Sudesh  

Nutrition & Food Science, Vol. 35, Iss. 4, 2005-08 ,pp. : 229-242

Emerald Group Publishing Ltd

Access to resources Recommend Favorite