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Flour

Known as: Flours 
Ground up seed of WHEAT.
National Institutes of Health

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Microbiologicalaspects of radiation effectsstandards characteristics

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Semolina Flour

Papers overview

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2013
2013
Dietary fibre fractions in cereal foods measured by a new integrated AOAC method.
2008
2008
New enzyme-based method for analysis of water-soluble wheat arabinoxylans.
Highly Cited
2004
Highly Cited
2004
Probing structural features of water-insoluble proteins by front-face fluorescence.
Highly Cited
2002
Highly Cited
2002
Substitutions and deletions of genes related to grain hardness in wheat and their effect on grain texture
The Hardness (Ha) locus on chromosome 5D is the main determinant of grain texture in hexaploid wheat (Triticum aestivum L… 
Highly Cited
2002
Highly Cited
2002
Physicochemical Properties of Wheat Flour Dough Modified by Microbial Transglutaminase
In this study, microbial transglutaminase (MTGase) was employed to modify viscoelasticity of wheat flour dough. Three flours… 
Highly Cited
1994
Highly Cited
1994
Extrusion Processing Conditions for Amylose-Lipid Complexing'
Cereal Chem. 71(6):587-593 Normal corn starch containing 25% amylose was extruded with and in 0.5N KOH), and differential… 
1994
1994
Non-aqueous gel permeation chromatography of wheat starch in dimethylacetamide (DMAC) and LiCl: extrusion-induced fragmentation
Highly Cited
1992
Highly Cited
1992
Incomplete digestion of legume starches in rats: a study of precooked flours containing retrograded and physically inaccessible starch fractions.
The digestibility of starch in precooked flours from green coat lentils (Lens culinaris Medik) and red kidney beans (Phaseolus… 
Highly Cited
1992
Highly Cited
1992
Isolation of Oat Starch from Oat Flour
Cereal Chem. 69(3):233-236 Oat starch was isolated from oat flour by 1) high shear in water after hydroxide (pH 11.0) led to 72… 
Highly Cited
1990
Highly Cited
1990
Rice Cultivar Identification by High-Performance Liquid Chromatography of Endosperm Proteins
Cereal Chern. 67(2):129-135 Rice varietal identification is important for breeding new varieties and for marketing varieties for… 
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