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1.
Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in breadmaking.
J Sci Food Agric
; 91(7): 1283-92, 2011 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-21337578
2.
Durum Wheat Grain Yield and Quality under Low and High Nitrogen Conditions: Insights into Natural Variation in Low- and High-Yielding Genotypes.
Plants (Basel)
; 9(12)2020 Nov 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-33255440
3.
Significance of heat-moisture treatment conditions on the pasting and gelling behaviour of various starch-rich cereal and pseudocereal flours.
Food Sci Technol Int
; 23(7): 623-636, 2017 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-28610447
4.
Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads.
Food Sci Technol Int
; 23(1): 24-35, 2017 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-27440156
5.
Techno-functional and nutritional performance of commercial breads available in Europe.
Food Sci Technol Int
; 22(7): 621-633, 2016 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-26993878
6.
Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours.
Carbohydr Polym
; 115: 260-8, 2015 Jan 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-25439894
7.
Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
Food Sci Technol Int
; 21(7): 523-36, 2015 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-25231269
8.
Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices.
Carbohydr Polym
; 122: 169-79, 2015 May 20.
Artículo
en Inglés
| MEDLINE | ID: mdl-25817656
9.
Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads.
Carbohydr Polym
; 113: 149-58, 2014 Nov 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-25256469
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