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1
Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviours and gluten network of potato–wheat flour‐based bread
Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviours and gluten network of potato–wheat flour‐based bread
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Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviours and gluten network of potato–wheat flour‐based bread

Hu, Xiaohui ; Cheng, Li ; Hong, Yan ; Li, Zhaofeng ; Li, Caiming ; Gu, Zhengbiao

International journal of food science & technology, 2021-08, Vol.56 (8), p.4149-4158 [Periódico revisado por pares]

Oxford: Wiley Subscription Services, Inc

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2
Le pain de froment Etude critique et recherches sur sa valeur alimentaire selon le blutage et les systemes de mouture
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Le pain de froment Etude critique et recherches sur sa valeur alimentaire selon le blutage et les systemes de mouture

Emile Charles Albert Fleurent

Paris Gauthier-Villars 1911

Localização: ESALQ - Biblioteca Central    (664.752 8989 )(Acessar)

3
Drought stress affects the protein and dietary fiber content of wholemeal wheat flour in wheat/Aegilops addition lines
Drought stress affects the protein and dietary fiber content of wholemeal wheat flour in wheat/Aegilops addition lines
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Drought stress affects the protein and dietary fiber content of wholemeal wheat flour in wheat/Aegilops addition lines

Rakszegi, Marianna ; Darkó, Éva ; Lovegrove, Alison ; Molnár, István ; Láng, László ; Bedő, Zoltán ; Molnár-Láng, Márta ; Shewry, Peter Ma, Wujun

PloS one, 2019-02, Vol.14 (2), p.e0211892-e0211892 [Periódico revisado por pares]

United States: Public Library of Science

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4
Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium‐gluten and whole wheat flour
Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium‐gluten and whole wheat flour
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Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium‐gluten and whole wheat flour

Xie, Xinyuan ; Zhang, Jinhao ; Yuan, Zhihe ; Wang, Haibo ; An, Jianhui ; Deng, Lingli

Journal of the science of food and agriculture, 2024-02, Vol.104 (3), p.1732-1740 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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5
Wheat
Wheat
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Wheat

Journal of experimental botany, 2009, Vol.60 (6), p.1537-1553 [Periódico revisado por pares]

Oxford University Press

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6
Flour and Breads and Their Fortification in Health and Disease Prevention
Flour and Breads and Their Fortification in Health and Disease Prevention
Flour and Breads and Their Fortification in Health and Disease Prevention
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Flour and Breads and Their Fortification in Health and Disease Prevention

Victor R. Watson, Ronald Ross Patel, Vinood B. Preedy Vinood Patel; Vinood B Patel; Victor R Preedy; Ronald Ross Watson Ronald Ross Watson Ronald Watson Vinood B. B Patel Vinood B. Patel Vinood Patel; Vinood B B Patel; Victor Preedy; Ronald Watson

Academic Press 2011

Acesso online. A biblioteca também possui exemplares impressos.

7
Novel sources of variation in grain Zinc (Zn) concentration in bread wheat germplasm derived from Watkins landraces
Novel sources of variation in grain Zinc (Zn) concentration in bread wheat germplasm derived from Watkins landraces
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Novel sources of variation in grain Zinc (Zn) concentration in bread wheat germplasm derived from Watkins landraces

Khokhar, Jaswant S ; King, Julie ; King, Ian P ; Young, Scott D ; Foulkes, Michael J ; De Silva, Jayalath ; Weerasinghe, Minuka ; Mossa, Abdul ; Griffiths, Simon ; Riche, Andrew B ; Hawkesford, Malcolm ; Shewry, Peter ; Broadley, Martin R Zhang, Aimin

PloS one, 2020-02, Vol.15 (2), p.e0229107-e0229107 [Periódico revisado por pares]

United States: Public Library of Science

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8
wheat
wheat
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wheat

Encyclopædia Britannica Online, 2020

Encyclopædia Britannica Inc

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9
Effects of HMW-GSs on quality related traits in wheat (Triticum aestivum L.) under different water regimes
Effects of HMW-GSs on quality related traits in wheat (Triticum aestivum L.) under different water regimes
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Effects of HMW-GSs on quality related traits in wheat (Triticum aestivum L.) under different water regimes

Zhao, Jiajia ; Zheng, Xingwei ; Qiao, Ling ; Ge, Chuan ; Wu, Bangbang ; Zhang, Shuwei ; Qiao, Linyi ; Feng, Zhiwei ; Zheng, Jun Kumar, Ajay

PloS one, 2020-08, Vol.15 (8), p.e0237711-e0237711 [Periódico revisado por pares]

San Francisco: Public Library of Science

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10
Sprouting improves the bread‐making performance of whole wheat flour (Triticum aestivum L.)
Sprouting improves the bread‐making performance of whole wheat flour (Triticum aestivum L.)
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Sprouting improves the bread‐making performance of whole wheat flour (Triticum aestivum L.)

Cardone, Gaetano ; D'Incecco, Paolo ; Pagani, Maria Ambrogina ; Marti, Alessandra

Journal of the science of food and agriculture, 2020-04, Vol.100 (6), p.2453-2459 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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Deste Autor:

  1. Vinood B. Patel
  2. Ronald Watson
  3. Patel, V
  4. Fleurent, E
  5. B Patel, V

Neste Assunto:

  1. Flour
  2. Bread
  3. Bread
  4. Flour
  5. Science & Technology

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