Search Result "flour"


Research Article

Physicochemical, Functional and Biscuit Making Properties of Wheat Flour and Potato Flour Blends

Journal: Current Nutrition & Food Science
Volume: 13 Issue: 3 Year: 2017 Page: 192-197
Author(s): Pinki Saini, Neelam Yadav, Devinder Kaur, V. K. Gupta, Bandana Kaundal, Pragya Mishra, Anjali Mishra, Rajendra Kumar

Evaluation of Pita Bread Fortified with Defatted Flaxseed Flour

Journal: Current Nutrition & Food Science
Volume: 8 Issue: 2 Year: 2012 Page: 91-101
Author(s): Rabie Khattab,Mohammad Zeitoun,Omar M Barbary

Research Article

Characterization of Amorphophallus paeoniifolius Modified Fermented Flour

Journal: Current Nutrition & Food Science
Volume: 16 Issue: 4 Year: 2020 Page: 514-522
Author(s): Ikrar T. Syah,Anto,Umar H.A. Hasbullah

Potential Health Benefits of Passion Fruit Peel Flour

Journal: The Natural Products Journal
Volume: 2 Issue: 2 Year: 2012 Page: 104-107
Author(s): Robert E. Smith,Ellen M. da Silva Menezes,Armando U. O. Sabaa-Srur,Wei Wycoff

Research Article

Extending the Shelf-life of Whole-wheat Flour by Gamma Irradiation and Organoleptic Characteristics of Cakes Made with Irradiated Flour

Journal: Current Nutrition & Food Science
Volume: 16 Issue: 5 Year: 2020 Page: 757-762
Author(s): Fereshteh Ansari,Aziz Homayouni,Parvaneh Mohsennezhad,Alireza Mohammad Alivand,Hadi Pourjafar

Research Article

Effect of Microbial Transglutaminase on Protein Electrophoretic Pattern and Solubility of Wheat Flour and Hull-Less Barley Flour Blends

Journal: Current Nutrition & Food Science
Volume: 12 Issue: 4 Year: 2016 Page: 304-309
Author(s): Kiana Pourmohammadi, Seyed Mohammad Bagher Hashemi, Amin Mousavi Khaneghah, Mehran Alami, Mohammad Shahedi, Alireza Sadeghi Mahoonak, Roya Afshari

Research Article open access plus

Proximate Analysis and Digestibility of Modified Corn Flour

Journal: Current Nutrition & Food Science
Volume: 20 Issue: 7 Year: 2024 Page: 857-864
Author(s): Reski Praja Putra

Research Article

Effect of Supplementation of Amaranth Flour on Various Quality Attributes and Antioxidant Activities of Bread

Journal: Current Nutrition & Food Science
Volume: 16 Issue: 3 Year: 2020 Page: 391-396
Author(s): Huma Mukhtar,Amir Gull,Tariq A. Ganaie,Sajad A. Rather,Farooq A. Masoodi,Shaiq Ganie

Use of Iron as a Fortificant in Whole-Wheat Flour and Leavened Flat Bread in Developing Countries

Journal: Current Nutrition & Food Science
Volume: 2 Issue: 4 Year: 2006 Page: 409-413
Author(s): Faqir Muhammad Anjum, Adnan Zulfiqar, Ali Asghar, Shahzad Hussain

Research Article

Quality Characteristics and Acceptability of Chin-chin Prepared from Rice and High Quality Cassava Composite Flour

Journal: Current Nutrition & Food Science
Volume: 16 Issue: 6 Year: 2020 Page: 963-971
Author(s): Samuel A.O. Adeyeye,Folake Idowu-Adebayo,Olushola T. Bolaji,Titilope A. Abegunde,Abiodun O. Adebayo-Oyetoro,Hussaina K. Tiamiyu

Previous   Next

Go To   Results 1 - 1 of 761

Filter Result

Volume Year
Content Type
Ads
© 2024 Bentham Science Publishers | Privacy Policy