Flour

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

Papers overview

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2011
2011
The nutrient composition, antinutritional factors and flour functionality of cowpea and horse gram flours were evaluated in… (More)
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Review
2009
Review
2009
Celiac disease has become one of the best-understood HLA-linked disorders. Although it shares many immunologic features with… (More)
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2007
2007
BACKGROUND Sodium iron edetic acid (NaFeEDTA) might be a more bioavailable source of iron than electrolytic iron, when added to… (More)
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2005
2005
  • 2005
Examination of the functional properties of three different flours/meals and two blends of maize meal and soybean-flour (ratios 9… (More)
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2005
2005
Meatballs were extended with blackeye bean flour (BBF), chickpea flour (CF), lentil flour (LF) and rusk (R) at level of 10%. Raw… (More)
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Highly Cited
2004
Highly Cited
2004
This work was aimed at producing a sourdough bread that is tolerated by celiac sprue (CS) patients. Selected sourdough… (More)
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Highly Cited
2004
Highly Cited
2004
Phenolic compounds are found in both free and bound forms in cereals. The majority is in the insoluble bound form, that is, bound… (More)
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Highly Cited
2003
Highly Cited
2003
Phenyllactic acid (PLA) has recently been found in cultures of Lactobacillus plantarum that show antifungal activity in sourdough… (More)
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Highly Cited
2001
Highly Cited
2001
The nutritional quality and functional properties of paprika seed flour and seed kernel flours of pumpkin and watermelon were… (More)
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1999
1999
The chemical composition, nutritionally valuable minerals and functional properties of benniseed (Sesamum radiatum), pearl millet… (More)
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