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The physico-chemical and microbiological properties of wheat flour samples (type 650) obtained from 7 different locations in the Thrace region (Turkey) were assessed. Totally 142 wheat flour samples w...
Wheat flour products manufactured with a single and twin screw extruder at different extrusion -cooking variables were studied. The effects of extrusion -cooking conditions were related to the followi...
The lengthening of the flour storage period caused a gradual diminution of the quantity of the washed out gluten as well as an increase in the GI value. Depending on the wheat cultivar, sorption pr...
The influence of water activity, storage time and consolidation on the flowability of wheat flour were evaluated. Powder flowability was measured using a Jenike shear tester according to the Jenike pr...
November 24, 2006,Your favorite bread, breakfast cereal or pasta might tomorrow be made with wheat flour that's more nutritious than ever. Agricultural Research Service (ARS) and university scientists...

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