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Studies on multigrain milling and its effects on physical, chemical and rheology characteristics of milled streams

Journal of cereal science, 2014-09, Vol.60 (2), p.361-367

2014

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Comparisons between flour qualities produced by three different mills: buhler, quadrumat, and industry mills

International journal of food studies, 2022-04, Vol.11 (1), p.19-27

2022

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Effects of flour particle size on the quality attributes of reconstituted whole-wheat flour and Chinese southern-type steamed bread

Food science & technology, 2017-09, Vol.82, p.147-153

2017

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Comparisons between flour qualities produced by three different mills: buhler, quadrumat, and industry mills

International journal of food studies, 2022-04, Vol.11 (1)

2022

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Investigation of the effect of using palm kernel powder in bread flour on quality parameters of flour

International journal of secondary metabolite, 2023-12, Vol.10 (4), p.545-554

2023

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Kualitas Tepung Ikan di Pesisir Pantai Kabupaten Merauke Sebagai Bahan Pakan

Jurnal ilmu peternakan dan veteriner tropis (Online), 2021-07, Vol.11 (2), p.156

2021

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The effect of enzymatic tempering of wheat on the extraction rate and the quality of the resulting flour

Bionatura, 2023-10, Vol.8 (CSS 3), p.1-10

2023

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Lipase – The fascinating dynamics of enzyme in seed storage and germination – A real challenge to pearl millet

Food chemistry, 2021-11, Vol.361, p.130031-130031, Article 130031

2021

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Determination of the effect of high energy ultrasound application in tempering on flour quality of wheat

Ultrasonics sonochemistry, 2020-10, Vol.67, p.105129-105129, Article 105129

2020

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Radio‐frequency treatment of medium‐gluten wheat: effects of tempering moisture and treatment time on wheat quality

Journal of the science of food and agriculture, 2023-07, Vol.103 (9), p.4441-4449

2023

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Effects of tempering with plasma-activated water on total plate count and quality properties of wheat flour

Journal of cereal science, 2022-05, Vol.105, p.103468, Article 103468

2022

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Evaluation of aleurone flour on dough, textural, and nutritional properties of instant fried noodles

Food science & technology, 2020-05, Vol.126, p.109294, Article 109294

2020

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Agronomic and quality characteristics of old, modern and mixture wheat varieties and landraces for organic bread chain in diverse environments of northern Italy

European journal of agronomy, 2016-09, Vol.79, p.131-141

2016

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Impact of late-season N fertilisation strategies on the gluten content and composition of high protein wheat grown under humid Mediterranean conditions

Journal of cereal science, 2020-07, Vol.94, p.102995, Article 102995

2020

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Reducing deoxynivalenol content in wheat by a combination of gravity separation and milling and characterization of the flours produced

Journal of cereal science, 2022-03, Vol.104, p.103372, Article 103372

2022

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Evaluation of wheat kernel and flour quality as influenced by chlorine dioxide gas treatment

Journal of stored products research, 2023-05, Vol.102, p.102127, Article 102127

2023

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Reduced expression of lipoxygenase genes improves flour processing quality in soft wheat

Journal of experimental botany, 2021-09, Vol.72 (18), p.6247-6259

2021

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Particle size distribution control during wheat milling: nutritional quality and functional basis of flour products—a comprehensive review

International journal of food science & technology, 2022-12, Vol.57 (12), p.7556-7572

2022

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Effects of particle size on the quality attributes of wheat flour made by the milling process

Cereal chemistry, 2020-03, Vol.97 (2), p.172-182

2020

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Effects of two barley β-glucan isolates on wheat flour dough and bread properties

Food chemistry, 2010-04, Vol.119 (3), p.1159-1167

2010

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Effects of tempering with phosphoric acid and potassium carbonate solutions on microbial load of wheat flour streams and quality properties of flour

Journal of cereal science, 2023-05, Vol.111, p.103684, Article 103684

2023

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Bread making quality parameters of some Ukrainian and Polish triticale cultivars

Euphytica, 2024-02, Vol.220 (2), p.15, Article 15

2024

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Genetics of a diverse soft winter wheat population for pre-harvest sprouting, agronomic, and flour quality traits

Frontiers in plant science, 2023-06, Vol.14, p.1137808-1137808

2023

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Elimination of Omega-1,2 Gliadins From Bread Wheat ( Triticum aestivum ) Flour: Effects on Immunogenic Potential and End-Use Quality

Frontiers in plant science, 2019-05, Vol.10, p.580-580

2019

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Identifying key factors and strategies for reducing oil content in fried instant noodles

Journal of food science, 2022-10, Vol.87 (10), p.4329-4347

2022

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Studies on multigrain milling and its effects on physical, chemical and rheology characteristics of milled streams

Comparisons between flour qualities produced by three different mills: buhler, quadrumat, and industry mills

Effects of flour particle size on the quality attributes of reconstituted whole-wheat flour and Chinese southern-type steamed bread

Comparisons between flour qualities produced by three different mills: buhler, quadrumat, and industry mills

Investigation of the effect of using palm kernel powder in bread flour on quality parameters of flour

Kualitas Tepung Ikan di Pesisir Pantai Kabupaten Merauke Sebagai Bahan Pakan

The effect of enzymatic tempering of wheat on the extraction rate and the quality of the resulting flour

Lipase – The fascinating dynamics of enzyme in seed storage and germination – A real challenge to pearl millet

Determination of the effect of high energy ultrasound application in tempering on flour quality of wheat

Radio‐frequency treatment of medium‐gluten wheat: effects of tempering moisture and treatment time on wheat quality

Effects of tempering with plasma-activated water on total plate count and quality properties of wheat flour

Evaluation of aleurone flour on dough, textural, and nutritional properties of instant fried noodles

Agronomic and quality characteristics of old, modern and mixture wheat varieties and landraces for organic bread chain in diverse environments of northern Italy

Impact of late-season N fertilisation strategies on the gluten content and composition of high protein wheat grown under humid Mediterranean conditions

Reducing deoxynivalenol content in wheat by a combination of gravity separation and milling and characterization of the flours produced

Evaluation of wheat kernel and flour quality as influenced by chlorine dioxide gas treatment

Reduced expression of lipoxygenase genes improves flour processing quality in soft wheat

Particle size distribution control during wheat milling: nutritional quality and functional basis of flour products—a comprehensive review

Effects of particle size on the quality attributes of wheat flour made by the milling process

Effects of two barley β-glucan isolates on wheat flour dough and bread properties

Effects of tempering with phosphoric acid and potassium carbonate solutions on microbial load of wheat flour streams and quality properties of flour

Bread making quality parameters of some Ukrainian and Polish triticale cultivars

Genetics of a diverse soft winter wheat population for pre-harvest sprouting, agronomic, and flour quality traits

Elimination of Omega-1,2 Gliadins From Bread Wheat ( Triticum aestivum ) Flour: Effects on Immunogenic Potential and End-Use Quality

Identifying key factors and strategies for reducing oil content in fried instant noodles

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