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Non-isothermal crystallization and thermal degradation properties of three phase composites from wood flour, high-density polyethylene and basalt fibers

The manufacture of three types of organic butternut squash flour and their impact on the development of some oat gluten-free products

Biology, Vol. 11, Pages 966: Comparison Study of Nontreated and Fermented Wheat Varieties ‘Ada’, ‘Sarta’, and New Breed Blue and Purple Wheat Lines Wholemeal Flour

In situ production of vitamin B12 and dextran in soya flour and rice bran: A tool to improve flavour and texture of B12-fortified bread

Convective drying of mango enriched with phenolic compounds from grape residue flour under different impregnation methods

Foods, Vol. 11, Pages 1826: Enzyme Activity and Physiochemical Properties of Flour after Supercritical Carbon Dioxide Processing

Nutrients, Vol. 14, Pages 1657: The Impact of Consuming Zinc-Biofortified Wheat Flour on Haematological Indices of Zinc and Iron Status in Adolescent Girls in Rural Pakistan: A Cluster-Randomised, Double-Blind, Controlled Effectiveness Trial

J. Compos. Sci., Vol. 6, Pages 184: Utilization of Wood Flour from White Oak Branches as Reinforcement in a Polypropylene Matrix: Physical and Mechanical Characterization

Substitution of Refined Conventional Wheat Flour with Wheat High in Resistant Starch Modulates the Intestinal Microbiota and Fecal Metabolites in Healthy Adults: A Randomized, Controlled Trial

Foods, Vol. 11, Pages 1799: Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties

Celiac, Gluten and Trypsin Inhibitor

Foods, Vol. 11, Pages 1780: Extrusion Simulation for the Design of Cereal and Legume Foods

Foods, Vol. 11, Pages 1866: Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality

Foods, Vol. 10, Pages 1843: Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread

Processes, Vol. 9, Pages 1836: Comprehensive Understanding of Roller Milling on the Physicochemical Properties of Red Lentil and Yellow Pea Flours

Molecules, Vol. 26, Pages 7033: Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties

Foods, Vol. 10, Pages 1087: Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough

Processes, Vol. 9, Pages 1687: Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours

Agronomy, Vol. 10, Pages 1593: Oviposition and Development of Tribolium Castaneum Herbst (Coleoptera: Tenebrionidae) on Different Types of Flour

Foods, Vol. 10, Pages 3095: The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives

Molecules, Vol. 26, Pages 3738: Development and Characterization of Novel Composite Films Based on Soy Protein Isolate and Oilseed Flours

Applied Sciences, Vol. 11, Pages 6283: Nutritional and Functional Properties of Gluten-Free Flours

Foods, Vol. 9, Pages 1246: Antioxidant Capacity of Tempura Deep-Fried Products Prepared Using Barley, Buckwheat, and Job’s Tears Flours

Antioxidant Capacity of Tempura Deep-Fried Products Prepared Using Barley, Buckwheat, and Job's Tears Flours

Applied Sciences, Vol. 12, Pages 1661: “Table Olive Flours”: An Ingredient Rich in Bioactive Compounds?

Applied Sciences, Vol. 11, Pages 6138: Preliminary Investigations on the Use of a New Milling Technology for Obtaining Wholemeal Flours

Foods, Vol. 10, Pages 2622: Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application

Materials, Vol. 14, Pages 7603: Assessment of the Starch-Amylolytic Complex of Rye Flours by Traditional Methods and Modern One

Faba bean protein flours added to pasta reduce post-ingestion glycaemia, and increase satiety, protein content and quality

Foods, Vol. 10, Pages 1749: How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours?

Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification

Probing the Functionality of Physically Modified Corn Flour as Clean Label Thickening Agent with a Multiscale Characterization

Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria.

Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates

Applied Sciences, Vol. 11, Pages 5716: Influence of Rice Variety and Freezing on Flour Properties

Predicting the Properties of Industrially Produced Oat Flours by the Characteristics of Native Oat Grains or Non-Heat-Treated Groats

Foods, Vol. 11, Pages 183: Techno-Functional and Gelling Properties of Acha (Fonio) (Digitaria exilis stapf) Flour: A Study of Its Potential as a New Gluten-Free Starch Source in Industrial Applications

Foods, Vol. 11, Pages 1364: Effects of Drying Methods and Temperatures on the Quality of Chestnut Flours

Foods, Vol. 10, Pages 2227: Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread

Foods, Vol. 10, Pages 1479: Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality

The impact of the soluble protein fraction and kernel hardness on wheat flour starch digestibility

Polymers, Vol. 14, Pages 1272: Improved Wood-Bond Strengths Using Soy and Canola Flours with pMDI and PAE