153 results on '"wheat flour"'
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2. Differences in Organoleptic Properties between Cheese Sticks Made from Wheat Flour and Red Bean Flour (Phaseolus vulgaris L.)
3. Research on the effectiveness of import trade policy of wheat flour in Korea
4. Improvement of the Grain Quality Assessment System in Context of the North Kazakhstan Region
5. The Use of Ascorbic Acid as an Improver of Oxidative Action in the Production of Wheat Bread
6. Flour Export as a Factor of Sustainable Development of Rural Areas: Problems, Prospects
7. Wheat flour fortification and human health
8. Anthocyanins as Functional Ingredients in Biscuits: Their Stability, Antioxidant Capacity, and Preventive Effect on Retarding Lipid Oxidation
9. Islamic Charity in China: Its Organizations and Activities in a New Era
10. How Does Food Processing Change the Nutritional Value of Foods?
11. Future Perspectives on Regional and International Food Security: Emerging Players in the Region: Uzbekistan
12. Ethnic Fermented Foods and Beverage of Iran
13. Chemical Composition of Cereals and Their Products
14. Chemical Composition of Bakery Products
15. Factor Affecting Quality of Yellow Alkaline Noodles
16. Improving the Nutritional Value and Quality
17. Raw Materials and Their Quality
18. Baked Products: Batters and Dough
19. Grains
20. Food Quality and Safety
21. Executive Summary
22. Food Bureaucracy and the Making of Authentic Pizza
23. C10 External Trade in Corn (in thousands of metric tons or hectolitres)
24. Food Allergens and Processing: A Review of Recent Results
25. How Feeding Slaves Shaped the French Atlantic: Mercantilism and the Crisis of Food Provisioning in the Franco-Caribbean during the Seventeenth and Eighteenth Centuries
26. Fungal Infection and Disease Progression. Fusarium spp. Enzymes Associated with Pathogenesis and Loss of Commercial Value of Wheat Grains
27. Triticum aestivum
28. Technology of Baked Goods
29. LCA Case Studies of Starch-Based Foam
30. The Application of Classical Least Square Algorithm in the Quantitative Analysis of Lime in Wheat Flour by ATR-MIR Spectroscopy
31. Use of Jatropha curcas L. (Non-Toxic Variety) as Traditional Food and Generation of New Products in Mexico
32. Background and Introduction
33. Food Security: Quantity and Quality Matters for Eating Good Bread in Uzbekistan
34. Snacks and Baking
35. Coating Ingredients
36. Process Optimization for Bioprotein Production from Cheaper carbon source
37. Baked Products: Batters and Dough
38. Grains: Cereal, Flour, Rice, and Pasta
39. Other Cereals in Breadmaking
40. Principles of Dough Formation
41. Glutathione dehydrogenase (ascorbate)
42. The National Economic Field and Algebraic Reconstruction of SNA
43. Cereals and Cereal Products
44. Sri Lanka
45. Effects of Whole Wheat Flour and Fermentable Carbohydrates on Intestinal Absorption of Trace Elements in Rats
46. Grain Amaranth
47. Buckwheat
48. Molecular Genetic Studies on Processing Traits of Wheat Flour
49. W
50. Specialty Breads
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