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Effects of oat grain hydrothermal treatments on wheat-oat flour dough properties and breadbaking qualityZHANG, D; MOORE, W. R; DOEHLERT, D. C et al.Cereal chemistry. 1998, Vol 75, Num 5, pp 602-605, issn 0009-0352Article

Protein and starch digestibilities and mineral availability of products developed from potato, soy and corn flourGAHLAWAT, P; SEHGAL, S.Plant foods for human nutrition (Dordrecht). 1998, Vol 52, Num 2, pp 151-160, issn 0921-9668Article

Estudio de las propiedades fisico-quimicas y reologicas de las mezclas de harina trigo/sorgo = Study of physicochemical and rheological properties of wheat/sorghum mixed flourHERNANDEZ LUNA, Luis Miguel; JOVA SALGADO, Marilyn.Alimentaria. 2001, Num 321, pp 97-101, issn 0300-5755Article

Die Disc-Mühle -Einsatzmöglichkeiten in der Getreidevermahlung = Disc-mill-applicability in grain processingZWINGELBERG, H; HÖHNDORF, T.Getreide, Mehl und Brot (1972). 2000, Vol 54, Num 5, pp 295-302, issn 0367-4177Article

Effect of grain structure and cooking on sorghum and maize in vitro protein digestibility = Effet de la structure du grain et de la cuisson sur la digestibilité in vitro des protéines du sorgho et du maïsDUODU, K. G; NUNES, A; DELGADILLO, I et al.Journal of cereal science (Print). 2002, Vol 35, Num 2, pp 161-174, issn 0733-5210Article

Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties = Additions de lupin, soja et triticale à des pâtes de farine de blé et leur effet sur les propriétés rhéologiquesDOXASTAKIS, G; ZAFIRIADIS, I; IRAKLI, M et al.Food chemistry. 2002, Vol 77, Num 2, pp 219-227, issn 0308-8146Article

Mixing properties, baking potential, and functionality changes in storage proteins during dough development of triticale-wheat flour blends = Mélange, aptitude boulangère et modification fonctionnelles des protéines de réserve lors du développement de la pâte fabriquée à partir d'un mélange de farine de blé et de farine de triticaleNAEEM, Hamid A; DARVEY, Norman L; GRAS, Peter W et al.Cereal chemistry. 2002, Vol 79, Num 3, pp 332-339, issn 0009-0352Article

Pasting characteristics of rice flour-based batter compared to wheat flour-based batter = Caractéristiques rhéologiques d'une pâte à frire à base de farine de riz comparée à une pâte à base de farine de bléMUKPRASIRT, Amornrat; HERALD, Thomas J; SEIB, Paul A et al.Journal of food quality. 2002, Vol 25, Num 2, pp 139-154, issn 0146-9428Article

Effect of selected processing variables on sensory attributes of extrudates = Effets des paramètres d'extusion sur les caractéristiques sensorielles des produits extrudésDE STEFANO, G; PIACQUADIO, P; SCIANCALEPORE, V et al.Italian journal of food science. 2001, Vol 13, Num 2, pp 229-232, issn 1120-1770Article

Study of water sorption of flours (wheat and soy) using a hygrometric method : effect of relative humidity during heat treatmentRIGANAKOS, K. A; KONTOMINAS, M. G.Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, European food research and technology (Print). 1997, Vol 204, Num 5, pp 369-373, issn 1431-4630Article

Barley in udon noodlesBAIK, B.-K; CZUCHAJOWSKA, Z.Food science and technology international. 1997, Vol 3, Num 6, pp 423-435, issn 1082-0132Article

A simple method for detecting protein antigens in flourSAVOLAINEN, H.Biochemistry international. 1992, Vol 26, Num 6, pp 1101-1104, issn 0158-5231Article

Effects of selected process parameters on expansion and mechanical properties of wheat flour and whole cornmeal extrudatesGI HYUNG RYU; NG, P. K. W.Stärke. 2001, Vol 53, Num 3-4, pp 147-154, issn 0038-9056Article

Extrusion of regular and waxy barley flours for production of expanded cerealsBAIK, Byung-Kee; POWERS, Joseph; NGUYEN, Linhda T et al.Cereal chemistry. 2004, Vol 81, Num 1, pp 94-99, issn 0009-0352, 6 p.Article

Physicochemical and functional properties of flours prepared from common beans and green mung beansDZUDIE, T; HARDY, J.Journal of agricultural and food chemistry (Print). 1996, Vol 44, Num 10, pp 3029-3032, issn 0021-8561Article

Vergleichende Studie zwischen Durum-Weizen und anderen Mehlmischungen für die Teigwaren-Herstellung = Comparable investigations between durum wheat and other flour mixtures for pasta productionLINDAHL, L; ELIASSON, A.-C; LARSSON, E et al.Getreide, Mehl und Brot (1972). 1993, Vol 47, Num 4, pp 57-60, issn 0367-4177Article

IgE-reactive 60 kDa glycoprotein occurring in wheat flourWATANABE, Jun; TANABE, Soichi; SONOYAMA, Kei et al.Bioscience, biotechnology, and biochemistry. 2001, Vol 65, Num 9, pp 2102-2105, issn 0916-8451Article

Qualitätsbeurteilung von Weizen und -mehlen mit dem Rheotec Multigraph = Quality evaluation of wheat and wheat flours with the Rheotec MultigraphSINNAEVE, G; AELVOET, M; WILLEMS, L et al.Getreide, Mehl und Brot (1972). 2001, Vol 55, Num 1, pp 9-16, issn 0367-4177Article

Das Aroma von Weizensauerteigen : Einfluss der Mehltype = Aroma of wheat sour dough: influence of flour gradeCZERNY, Michael; SCHIEBERLE, Peter.Getreide, Mehl und Brot (1972). 2002, Vol 56, Num 1, pp 18-22, issn 0367-4177Article

Einsatz des Kegelrundwirkers bei Roggenmischbrot = Working with ryemixed dough through conical rounderWINTERS, P; MÜLDERS, H.Getreide, Mehl und Brot (1972). 1995, Vol 49, Num 3, pp 157-159, issn 0367-4177Article

Water vapour adsorption by corn and rice flours = Adsorption de vapeur d'eau par les farines de maïs ou de rizGUNJAL, B. B; WANKHEDE, D. B; KATAKE, R. S et al.Journal of food science and technology (Mysore). 1987, Vol 24, Num 1, pp 38-40, issn 0022-1155Article

Flour tortilla attributes affected by hot-press conditionsADAMS, Janet L; WANISKA, Ralph D.Cereal foods world. 2005, Vol 50, Num 2, pp 72-75, issn 0146-6283, 4 p.Article

Nutritional evaluation of soy fortified biscuitsSINGH, Ranjana; SINGH, Gurmukh; CHAUHAN, G. S et al.Journal of food science and technology (Mysore). 2000, Vol 37, Num 2, pp 162-164, issn 0022-1155Article

A comparison of wheat starch, whole wheat meal and oat flour in the extrusion cooking processSINGH, N; SMITH, A. C.Journal of food engineering. 1997, Vol 34, Num 1, pp 15-32, issn 0260-8774Article