Occurrence of Deoxynivalenol (DON) in wheat flours in Guilan Province, northern Iran Journal title: Annals of Agricultural and Environmental Medicine Authors: Reza Kazemi Darsanaki, Khosro Issazadeh, Morteza Azizollahi Aliabadi, Mohammad Mohammad Doost Chak... Subject(s): Environmental Sciences, Agricultural Science
PRODUCTION AND QUALITY EVALUATION OF BAKED CAKE FROM BLEND OF SWEET POTATOES AND WHEAT FLOUR Journal title: Academic Research International Authors: Okorie, S.U.*, Onyeneke, E.N Subject(s):
Analytical, nutritional and biological evaluation of various brands of fortified and non-fortified wheat flour Journal title: Pakistan Journal of Pharmaceutical Sciences Authors: Sohail Amjad , Khalid Hussain , Nadeem Irfan Bukhari , Muhammad Tanveer Khan , Abida Latif , Muhamma... Subject(s):
THE PERSPECTIVES OF USING EXTRACTION CAKE OF NUTS FOR THE ENRICHMENT OF FLOURY CONFECTIONARY PRODUCTS Journal title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі Authors: Олена Шидакова-Каменюка, Ганна Новік, Катерина Касабова Subject(s):
Improvement of protein content and effect on technological properties of wheat bread with the addition by cobia (Rachycentron canadum) Journal title: Food Research Authors: G.A. Fagundes, M. Rocha, M.M. Salas-Mellado Subject(s): Agricultural Science, Nutrition and Metabolism, Food Science & Technology
The Functional and Sensory Evaluation of Biscuits Produced from Wheat, Defatted Soybean and Coconut Flour Journal title: Current Journal of Applied Science and Technology Authors: J. U. Obaroakpo, I. Iwanegbe, A. Ojokoh Subject(s):
Evaluation of the Phytochemical Composition and Pasting Characteristics of African Locust Bean Pulp Flour, Wheat Flour and Blends Journal title: Asian Journal of Biotechnology and Bioresource Technology Authors: P. I. Akubor, J. O. Onuh, C. O. Orishagbemi Subject(s):
Study of Gibberellic Acid Production by Submerged Fermentation Using Fusarium Moniliforme, Sheldon Journal title: IJSR-International Journal Of Scientific Research Authors: Dr.Rakeshkumar R. Panchal Subject(s):
ІННОВАЦІЙНИЙ ЗАДУМ ТА ВИЗНАЧЕННЯ ПІДХОДІВ ФОРМУВАННЯ КУЛІНАРНОЇ ПРОДУКЦІЇ З КРОКЕТНОЇ МАСИ НА ОСНОВІ БОРОШНА ПШЕНИЧНОГО Journal title: Science Review Authors: Т. М. Хауcтова, Н. В. Федак, А. М. Діхтярь Subject(s):
Study on Development of Noodles Supplemented with Soya Flour and Carrot Powder Journal title: International Journal of Trend in Scientific Research and Development Authors: Subject(s): Biological Sciences, Computer and Information Science, Engineering, Mathematics, Agricultural Engineering, Management, Engineering, Multidisciplinary
IMPROVING BAKING QUALITY OF WHEAT FLOUR Journal title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі Authors: Дмитро ЖИГУНОВ, Василина Ковальова Subject(s):
DEVELOPMENT OF GERMINATED WHEAT FLOUR (TRITICUM AESTIVUM L.) PRODUCTS FORTIFIED WITH PUMPKIN SEED AND BEET GREEN POWDER AND THEIR ORGANOLEPTIC EVALUATION. Journal title: International Journal of Advanced Research (IJAR) Authors: Princy Gautam, Vinita Singh. Subject(s):
QUALITY ATTRIBUTES OF COOKIES PRODUCED FROM COMPOSITE FLOURS OF WHEAT, GERMINATED FINGER MILLET FLOUR AND AFRICAN YAM BEAN Journal title: International journal of research -GRANTHAALAYAH Authors: Subject(s):
Effect of papaya and storage time on the quality of the newly developed papaya crackers Journal title: Journal of Experimental Biology and Agricultural Sciences Authors: Habiba Khatun, Nusrat Jahan, Mojaffor Hosain, Trisna Mardy, Shahinur Rahman Subject(s):
Examining a possibility of using purple amaranth in the technology for products made of yeast dough Journal title: Восточно-Европейский журнал передовых технологий Authors: Olga Simakova, Yurii Korenets, Tatiana Yudina, Iryna Nazarenko, Iuliia Goriainova Subject(s):
