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Abdel-Aal, E.S.M., Hucl, P., Chibbar, R.N., Han, H., Demeke, T. 2002. Physico-chemical and structural properties of flours and starches from waxy and non-waxy wheats. Cereal Chem. 79 :458

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Holtekjølen, A.K., Bævre, A.B., Rødbotten, M., Berg, H. & Knutsen, S.H. (2008): Antioxidant properties and sensory profiles of breads containing barley flour. Food Chem. , 110 , 414–421. Knutsen S

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Anone, M. C., Puppo, M. C., Landra, A. (2002): Rheological and structural properties of wheat flour dough. Bakers Digest , 73 , 31–35. Landra A. Rheological and structural

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., MacRitchie, F. (1989): Effect of rye chromosome arm 2RS on flour proteins and physical dough properties in bread wheat. J. Cereal Sci. , 10, 169-173. Effect of rye chromosome arm 2RS on flour proteins and physical dough properties

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Acta Alimentaria
Authors: J. Tarek-Tilistyák, J. Agócs, M. Lukács, M. Dobró-Tóth, M. Juhász-Román, Z. Dinya, J. Jekő, and E. Máthé

Alakali , J.S., Irtwange , S.V. & Mzer , M.T. (2010): Quality evaluation of beef patties formulated with bambara groundnut seed flour. Meat Sci., 85 , 215–223. Mzer M.T. Quality

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Biliaderis C G, Izydorczyk, Rattan O (1994): Effect of arabinoxylans of bread making quality of wheat flour. Food Chem. 53:165–171 Rattan O

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Irodalom 1. Doxastakis , G. – Zafiriadis , I. – Irakli , M. – Marlani , H. – Tananaki , C. : 2002 . Lupin, soya and triticale addition to wheat flour doughs and

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Biacs, P. Á. & Aubrecht, E. (1988): Chemical and immunochemical characterization of buckwheat, application of buckwheat flour in human nutrition and its suggested utilization in dietetic menus in Hungary. 16th ICC Conference 1998. Cereal Science- Its

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soft cultivars ( Galindez-Najera et al., 2016 ). In addition, the kernel hardness specifies the conditioning parameters, the flour particle size, the density, the starch damage rate and through this the flour water absorption ability and the flour

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soft cultivars ( Galindez-Najera et al., 2016 ). In addition, the kernel hardness specifies the conditioning parameters, the flour particle size, the density, the starch damage rate and through this the flour water absorption ability and the flour

Open access