Effect of bran addition ratioon rheological properties of whole wheat flour by HAO Jian-yu, WANG Min, CAO Yong, MA Xiao-fei, LI Xiao-li, JIANG Lan-fang, HUO Wei-guang, JI Hu-tai

Subjects: “…whole wheat flour…”
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Uji Kesukaan Hasil Jadi Kue Brownies Menggunakan Tepung Terigu dan Tepung Gandum Utuh by Dianka Wahyuningtias, Trias Septyoari Putranto, Raden Nana Kusdiana

Subjects: “…brownies, whole wheat flour, experimental research…”
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Effect of selected Rwandan wheat varieties on the physicochemical characteristics of whole wheat flour by Bernard RWUBATSE, Michael Wandayi OKOTH, Angela Adhiambo ANDAGO, Sophia NGALA, Anastase KIMONYO, Clement BITWAYIKI

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Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods by Amani Weerarathna, Matara Arahchige Jagath Wansapala

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The effect of microwave stabilization on the properties of whole wheat flour and its further interpretation by molecular docking by Chenling Qu, Qiankui Yang, Lina Ding, Xueke Wang, Shengqiang Liu, Min Wei

Subjects: “…Whole wheat flour…”
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Research on the Effects of Atmospheric Steam Treatment on Lipase Related Enzyme Activities and Microorganisms of Whole Wheat Flour by DU Yu-meng, REN Guo-bao, REN Chen-gang, CHEN Qian, GAN Wan-qiang, CHEN Yan

Subjects: “…whole wheat flour…”
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Improvement of whole wheat dough and bread properties by emulsifiers by Lauren Tebben, Gengjun Chen, Michael Tilley, Yonghui Li

Subjects: “…Whole wheat flour…”
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Effect of addtive amount of whole wheat flour on volatile components of dry noodles by WANG Li-ping, LIU Yan-xiang, TAN Bin, SHEN Wang-yang, TIAN Xiao-hong, LIU Ming, GAO Kun

Subjects: “…whole wheat flour…”
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Microwave and Steam Processing: A Novel Approach to Modifying the Characteristics of Reconstituted Whole Wheat Flour and Dough by Xuhua Liu, Qiangqiang Sun, Rong Yan, Yaqing Wang, Junying Wang, Liping Yang, Ligong Zhai

Subjects: “…whole wheat flour…”
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Sorghum Flour: A Valuable Ingredient for Bakery Industry? by Livia Apostol, Nastasia Belc, Liviu Gaceu, Oana Bianca Oprea, Mona Elena Popa

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Analysis of the Physical and Structure Characteristics of Reformulated Pizza Bread by Syed Saif Alam, Deepti Bharti, Bikash K. Pradhan, Deblu Sahu, Somali Dhal, Nahyun Mariah Kim, Maciej Jarzębski, Kunal Pal

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Mechanical Properties and Kinetics of Thermal Degradation of Bioplastics based on Straw Cellulose and Whole Wheat Flour by Hesam Omrani fard, Ahmad Ghazanfari Moghaddam, Mohsen Shamsi, S. Ahmad Ataei

Subjects: “…whole wheat flour…”
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In-house validation of a method for determining aflatoxins B1, B2, G1 and G2 in wheat and wheat by-products by Felipe Machado Trombete, Thaís Barbosa Santos, Glória Maria Direito, Marcelo Elias Fraga, Tatiana Saldanha

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Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies by Aditi Pradhan, Arfat Anis, Mohammad Asif Alam, Saeed M. Al-Zahrani, Maciej Jarzebski, Kunal Pal

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Evaluation of Near-Infrared Hyperspectral Imaging for Detection of Peanut and Walnut Powders in Whole Wheat Flour by Xin Zhao, Wei Wang, Xinzhi Ni, Xuan Chu, Yu-Feng Li, Changpo Sun

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Combined Effects of Particle Size and Dough Improvers on Improving the Quality of Purple-Colored Whole Wheat Bread by Enkhtungalag Avarzed, Meera Kweon

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Substituting Whole Wheat Flour with Pigeon Pea (<i>Cajanus cajan</i>) Flour in Chapati: Effect on Nutritional Characteristics, Color Profiles, and In Vitro Starch and Protein Diges... by Sirin Sachanarula, Praew Chantarasinlapin, Sirichai Adisakwattana

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Effect of Wheat Sprouting Degree on the Eating Quality of Whole Wheat Noodles by LI Mingpeng, GAO Kun, WEI Min, WANG Liping, TAN Bin, DING Wenping

Subjects: “…sprouting degree; whole wheat flour; dried whole wheat noodles; eating quality…”
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Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab by Joseane Bressiani, Tatiana Oro, Paola Maria Lopes Da Silva, Flávio Martins Montenegro, Telma Elita Bertolin, Luiz Carlos Gutkoski, Marcia Arocha Gularte

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Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread by Lilei Yu, Anne-Laure Nanguet, Trust Beta

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