Effect of composite flour fortification to wheat flour on the quality characteristics of unleavened bread

By Khetarpaul Neelam   Goyal Rajni  

British Food Journal, Vol. 111, Iss. 6, 2008-06 ,pp. : 554-564

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Effect of extrusion cooking on protein modification in wheat flour

By Fischer Thomas  

European Food Research and Technology A, Vol. 218, Iss. 2, 2004-01 ,pp. : 128-132

Springer Publishing Company

Access to resources Recommend Favorite

Determination of Deoxynivalenol in Wheat Bran and Whole-Wheat Flour by Fluorescence Polarization Immunoassay

By Valenzano Stefania   Lippolis Vincenzo   Pascale Michelangelo   Marco Agostino   Maragos Chris   Suman Michele   Visconti Angelo  

Food Analytical Methods, Vol. 7, Iss. 4, 2014-04 ,pp. : 806-813

Springer Publishing Company

Access to resources Recommend Favorite

Quality of bread made from ozonated wheat (Triticum aestivum L.) flour

By Sandhu Harkanwal PS   Manthey Frank A   Simsek Senay  

Journal of the Science of Food and Agriculture, Vol. 91, Iss. 9, 2011-07 ,pp. : 1576-1584

John Wiley & Sons Inc

Access to resources Recommend Favorite

Feasibility of Using Terahertz Spectroscopy To Detect Seven Different Pesticides in Wheat Flour

By  

Journal of Food Protection, Vol. 77, Iss. 12, 2014-12 ,pp. : 2081-2087

International Association for Food Protection

Access to resources Recommend Favorite