kw.\*:("Harina trigo")
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New approach to the extensogram interpretationBALINT, L; MOMIROVIC, J; HORVATIC, M et al.Nahrung (Weinheim). 1991, Vol 35, Num 7, pp 721-730, issn 0027-769XArticle
Effect of additives on rheological characteristics and quality of wheat flour parottaINDRANI, D; VENKATESWARA RAO, G.Journal of texture studies. 2006, Vol 37, Num 3, pp 315-338, issn 0022-4901, 24 p.Article
Endogenous and Enhanced Oxidative Cross-Linking in Wheat Flour Mill StreamsRAMSEYER, Daniel D; BETTGE, Arthur D; MORRIS, Craig F et al.Cereal chemistry. 2011, Vol 88, Num 2, pp 217-222, issn 0009-0352, 6 p.Article
Study of wheat-flour-based agropolymers : Influence of plasticizers on structure and aging behaviorSAIAH, R; SREEKUMAR, P. A; LEBLANC, N et al.Cereal chemistry. 2007, Vol 84, Num 3, pp 276-281, issn 0009-0352, 6 p.Article
Formation of homopolymers and heteropolymers between wheat flour and several protein sources by transglutaminase-catalyzed cross-linkingBONET, A; BLASZCZAK, W; RESELL, C. M et al.Cereal chemistry. 2006, Vol 83, Num 6, pp 655-662, issn 0009-0352, 8 p.Article
Functionality of bicarbonate leaveners in wheat flour tortillasBEJOSANO, Feliciano P; WANISKA, Ralph D.Cereal chemistry. 2004, Vol 81, Num 1, pp 77-79, issn 0009-0352, 3 p.Article
Use of size-exclusion high-performance liquid chromatography in the study of wheat flour proteins : an improved chromatographic procedureBATEY, I. L; GUPTA, R. B; MACRITCHIE, F et al.Cereal chemistry. 1991, Vol 68, Num 2, pp 207-209, issn 0009-0352Article
THE EFFECTS OF WHEAT FLOUR SUBSTITUTION WITH GRAPE SEED FLOUR ON THE RHEOLOGICAL PARAMETERS OF THE DOUGH ASSESSED BY MIXOLABMIRONEASA, Silvia; GABRIELA CODINA, Georgiana; MIRONEASA, Costel et al.Journal of texture studies. 2012, Vol 43, Num 1, pp 40-48, issn 0022-4901, 9 p.Article
EFFECTS OF HYDROXYPROPYL CELLULOSE ON THE QUALITY OF WHEAT FLOUR SPAGHETTIMAJZOOBI, Mahsa; OSTOVAN, Raheleh; FARAHNAKY, Asgar et al.Journal of texture studies. 2011, Vol 42, Num 1, pp 20-30, issn 0022-4901, 11 p.Article
BIAXIAL EXTENSION OF WHEAT FLOUR DOUGHS : LUBRICATED SQUEEZING FLOW AND STRESS RELAXATION PROPERTIESLAUNAY, B; MICHON, C.Journal of texture studies. 2008, Vol 39, Num 5, pp 496-529, issn 0022-4901, 34 p.Article
Effect of Adding Different Dietary Fiber Sources on Farinographic Parameters of Wheat FlourALMEIDA, Eveline Lopes; YOON KIL CHANG; STEEL, Caroline Joy et al.Cereal chemistry. 2010, Vol 87, Num 6, pp 566-573, issn 0009-0352, 8 p.Article
ENERGY CONSIDERATIONS ON EXTRUSION OF TARHANA, A WHEAT FLOUR BASED PRODUCTIBANOGLU, Senol; AINSWORTH, Paul.Journal of food process engineering. 2010, Vol 33, Num 3, pp 448-465, issn 0145-8876, 18 p.Article
Dosage des acides dnnamiques présents dans différentes farines de blé tendreLOUARME, Loïc; RAKOTOZAFY, Lalatiana; POTUS, Jacques et al.Industries des céréales. 2005, Num 142, pp 25-29, issn 0245-4505, 5 p.Article
End use quality of waxy wheat flour in various grain-based foodsHAYAKAWA, K; TANAKA, K; NAKAMURA, T et al.Cereal chemistry. 2004, Vol 81, Num 5, pp 666-672, issn 0009-0352, 7 p.Article
Weizen für besondere Verwendungszwecke - 2. Mitt. : Stärkegewinnung = Wheat flour for special processing - 2. Part: starch productionLINDHAUER, M. G; ZWINGELBERG, H.Getreide, Mehl und Brot (1972). 1997, Vol 51, Num 2, pp 67-70, issn 0367-4177Article
Stones adjustment and the quality of stone-ground wheat flourGELINAS, Pierre; DESSUREAULT, Karine; BEAUCHEMIN, Robert et al.International journal of food science & technology. 2004, Vol 39, Num 4, pp 459-463, issn 0950-5423, 5 p.Article
Evaluation of wheat flour characteristics by the alveo-consistographHRUSSKOVA, Marie; FAMERA, Oldrich.Polish journal of food and nutrition sciences. 2003, Vol 12, pp 25-28, issn 1230-0322, 4 p., NS2Conference Paper
Surface tension of baked food batter measured by the maximum bubble pressure methodSASAKI, K; SHIMIYA, Y; HATAE, K et al.Agricultural and biological chemistry. 1991, Vol 55, Num 5, pp 1273-1279, issn 0002-1369Article
EFFECT OF MINERAL FORTIFICATION ON RHEOLOGICAL PROPERTIES OF WHOLE WHEAT FLOURAKHTAR, Saeed; ANJUM, F. M; SALEEM-UR-REHMAN et al.Journal of texture studies. 2009, Vol 40, Num 1, pp 51-65, issn 0022-4901, 15 p.Article
Using the eight-roller mill on the front passages of the reduction systemFISTES, Aleksandar; TANOVIC, Gavrilo; MASTILOVIC, Jasna et al.Journal of food engineering. 2008, Vol 85, Num 2, pp 296-302, issn 0260-8774, 7 p.Article
Physicochemical and rheological characterization of wheat flour doughPUPPO, M. C; CALVELO, A; ANON, M. C et al.Cereal chemistry. 2005, Vol 82, Num 2, pp 173-181, issn 0009-0352, 9 p.Article
Deutsche Weizenmehlbrote aus französischer Sicht = German wheat flour breads from a french viewKIRCHER, Jean.Getreide, Mehl und Brot (1972). 2001, Vol 55, Num 3, pp 158-159, issn 0367-4177Article
Isolation and characterization of a novel polysaccharide as a possible allergen occurring in wheat flourTANABE, Soichi; WATANABE, Jun; OYAMA, Kazunobu et al.Bioscience, biotechnology, and biochemistry. 2000, Vol 64, Num 8, pp 1675-1680, issn 0916-8451Article
Evaluation of selected baking quality factors of hard red winter wheat flours by two-dimensional electrophoresisDOUGHERTY, D. A; WEHLING, R. L; ZEECE, M. G et al.Cereal chemistry. 1990, Vol 67, Num 6, pp 564-569, issn 0009-0352Article
Flexible Diagramme zur Herstellung von Spezialmehlen = Diagramme modifiable pour la préparation de farines spéciales = Flexible diagrams for the production of special floursKLEIN SCHIPHORST, H. A.Getreide, Mehl und Brot (1972). 1987, Vol 41, Num 12, pp 355-358, issn 0367-4177Article