52 research outputs found
Effect of flour particle size on the qualities of semi‐dried noodles and fine dried noodles
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Genotypic response of wheat under semi-arid conditions showed no specific responsive traits when grown under elevated CO 2
No full textEffects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer ( Triticum turgidum
No full textWheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making
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The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake
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