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55 67 Cieśla, K. (2003): Gamma irradiation influence on wheat and flour gelatinisation studied by DSC and amylography. J. thermal Anal. Cal. , 74

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1004 1010 Samar, M.M., Ferro-Fontan, C., Resnik, S.L., Pacin, A.M. & Castillo, M.D. (2003): Distribution of deoxynivalenol in wheat, wheat flour, bran, and

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Tarhana is a traditional cereal-based, fermented food product consumed in Turkey. It is typically prepared by mixing yogurt, wheat flour, yeast, and a variety of vegetables and spices (onions, tomatoes, paprika, salt, mint, thyme, etc.). The dough

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Cereal Chemists Approved Methods of the 8th ed. Method 54-21. Farinograph method for flour, rev. October, 1982. A.A.C.C. (1983c): American Association of Cereal Chemists Approved Methods of the 8th ed. Method 54-10. Extensigraph

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in wheat spikes, grains and flour in Argentina: effect on food safety and quality of wheat grains and byproducts). II International Workshop on Ecophysiology . Mar del Plata, Argentina, p. 26 . (in Spanish

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as a function of mixing and temperature increase in wheat flour and whole wheat meal by Mixolab, AACCI method 10-05.01, Guidelines for measurement of volume by rapeseed displacement, AACCI Method 56-81.03, Determination of falling number , St

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Acta Alimentaria
Authors: L. Hajas, K. A. Scherf, Zs. Bugyi, K. Török, E. Schall, P. Köhler, and S. Tömösközi

. HUNGARIAN STANDARD ( 1989 ): Élelmezési, takarmányozási, ipari magvak és hántolt termények vizsgálata. A búzaliszt laboratóriumi előállítása (Edible, fodder and industrial seeds and husked products. Quality tests. Production of wheat flour in laboratory

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310 Every, D., Simmons, L., Sutton, K.H. & Ross, M. (1999): Studies on the mechanism of the ascorbic acid improver effect on bread using flour fractionation and reconstitution

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Hooda, S. & Jood, S. (2005): Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour. Fd Chem. , 90 , 427–435. Jood S

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Kang Z. Y, Jian-Jun Wang Z. Y, Shang. X.W. (2007): Score system study for hand extended noodle quality based on HMW-GS index in wheat flour. Agric. Sci. China , 6, 304–310. Shang X

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