Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Chemical, Functional and Pasting Properties of Wheat (Triticumspp)-Walnut (Juglansregia) Flour"
written by Blessing I. Offia-Olua,
published by Food and Nutrition Sciences, Vol.5 No.16, 2014
has been cited by the following article(s):
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[2] The Evaluation of Pasting Properties of Whole Wheat and Whole Green Plantain Flour Blends and Quality Characteristics of Crackers Made from the Blends
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[3] Influence of Feed Rate, Moisture and Mixture Composition from Composites Containing Rice (Oryza sativa), Sorghum [Sorghum bicolor (L.) Moench] and …
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[4] Production of pasta from Moringa leaves _ oat _ wheat composite flour
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[5] Characterization of Quinoa Seeds Milling Fractions and Their Effect on the Rheological Properties of Wheat Flour Dough
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[6] Quality Evaluation of Extrudates from Defatted Cashew Nut Flour and Whole Oat Flour
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[7] Comparative transcriptome analysis reveals the potential molecular mechanism involved in fatty acids biosynthesis of Juglans regia
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[8] Effect of Edible Laccase on Chinese Bread Texture
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[9] Phenolics composition, antioxidant and pasting properties of high-quality cassava flour substituted with Brachystegia eurycoma seed flour
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[10] Effect of Adding Walnut Powder on Physical and Chemical Properties of Wheat Flour and Preventing Hyperlipidemia in Mice
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[11] Quantitative evaluation of hydrogen cyanide content, chemical and functional properties of gari from Akwanga, Nasarawa State, Nigeria
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[12] Evaluation of Organoleptic, pH and Pasting Properties of Blends from Unripe Plantain, Soybean and Ginger
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[13] Evaluation of blends of wheat (Triticum aestivum) flour and African walnut (Tetracarpidium conophorum) flour in biscuit production
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[14] The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread
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[15] Relationship between seed traits and pasting and cooking behaviour in a pulse germplasm collection
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[16] Physicochemical, functional, pasting and sensory properties of wheat flour biscuit incorporated with Okra powder
International Journal of Food Science and Nutrition, 2018
[17] Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality
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[18] Investigation of Wheat-Anchote (Coccinia abyssinica (Lam.)) Composite Flours for Cookies Production
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[19] EFFECT OF STORAGE TIME ON DEFORMATION CHARACTERISTICS AND WATER ACTIVITY OF WHEAT BREAD WITH WALNUT FLOUR
International Journal of Scientific and Management Research, 2018
[20] VALORIZATION STRATEGIES OF COCONUT FLOUR
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[21] Effects of the Addition of Gluten with Different Disulfide Bonds and Sulfhydryl Concentrations on Chinese White Noodle Quality.
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[22] MODIFICĂRILE BIOCHIMICE ŞI TEHNOLOGICE ALE NUCILOR PE PARCURSUL PRELUCRĂRII ŞI PĂSTRĂRII
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[23] Chemical, functional, pasting and sensory properties of fried chips produced from cassava flour enriched with cowpea flour
Croatian Journal of Food Science and Technology, 2018
[24] Evaluation on suitability of differentially processed D. bulbifera tubers (Aerial and Underground) as alternative in composite flours for future food …
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[25] Physico-Chemical, Rheological and Technological Evaluation of New Bread Wheat Varieties Grown in Toshka, Aswan (Egypt) by Mixolab
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[26] Walnuts Respiration (Juglans regia L) during storage
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[27] Quality Evaluation of Pasta Fortified With Roasted Sesame Flour
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[28] Walnuts Respiration (Juglans regia L) during storage.
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[29] Evaluation on suitability of differentially processed D. bulbifera tubers (Aerial and Underground) as alternative in composite flours for future food innovations
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[30] Effect of mango kernel flour addition on the phenolics profile, antioxidant activity and pasting properties of wheat flour
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[31] Respiration of unshelled walnuts (Juglans Regia L) and walnut kernel
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[32] Evaluation of the quality characteristics of wheat-plantain composite flour bread containing gum Arabic from Acacia senegal var kerensis
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[33] EFFECTS OF DIFFERENT GRINDING METHODS ON MORPHOLOGICAL, TEXTURAL PROPERTIES AND PASTING PROFILES OF MR220 RICE FLOUR
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[34] Physico-chemical Characterization Leaves from Five Genotypes of Cassava (Manihot esculenta Crantz) Consumed in the Far North Region (Cameroon)
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