Appropriate amount of modified corn flour improves the structural and physicochemical properties of wheat dough by Mengdi Song, Zhiqiang Fan, Zhan Liang, Shihong Wang, Xing Zhang, Youqiang Pei, Haiyan Gao, Jie Zeng

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Non-Destructive Quantitative Analysis of Azodicarbonamide Additives in Wheat Flour by High-Throughput Raman Imaging by Xiaobin Wang, Chunjiang Zhao

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Antioxidant Activity and Physicochemical Characteristics of Dry Noodles with a Mixture of Wheat Flour and Kidney Bean Flour With the Addition of Butterfly Pea (Clitoria Ternatea L.... by Rina Yenrina, Ismed Ismed, Wina Hildayani, Jihan Rahma

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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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Antioxidant Activity and Physicochemical Characteristics of Dry Noodles with a Mixture of Wheat Flour and Kidney Bean Flour With the Addition of Butterfly Pea (Clitoria Ternatea L.... by Rina Yenrina, Ismed Ismed, Wina Hildayani, Jihan Rahma

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Utilization of Banana Peel Flour as a Partial Replacement for Cement in Concrete Production. by Nuwahereza, Doreen

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Increasing Access to Acceptable and Affordable Gluten-Free Baked Goods by April Litchford, Karin Allen, Cindy Jenkins, Eva Timothy, Paige Wray

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Effect of Yam Flour Modified with Plasma-Activated Water Combined with Extrusion Treatment on the Quality of Chinese Noodles by Miaomiao Shi, Yirui Chen, Xiaopei Zhu, Xiaolong Ji, Yizhe Yan

Subjects: “…modified yam flour…”
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PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN KUALITAS TEPUNG UBI JALAR (Ipomoea batatas L) by Ruly Fitri Nurani

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Use of Carob Flour in the Production of Tarhana by Herken Emine Nur

Subjects: “…carob flour…”
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Physicochemical and functional properties of cassava flour produced by controlled fermentation using mixed culture from various bacteria and yeast by Sri Widowati, Misgiyarta, Nurdi Setyawan, Heny Herawati, Widaningrum, Sintha Suhirman, Kartika Noerwijati, Rohmad Budiono, Santi Dwi Astuti, Rudy Tjahjohutomo, Astu Unadi, Uning Budiharti

Subjects: “…cassava flour…”
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Characteristics of Wet Noodles From Sago and Sweet Potato Starch with Mung Bean Flour Substitution by Shanti Fitriani, Yusmarini Yusmarini, Emma Riftyan, Yossie Kharisma Dewi, Ririn Puji Lestari, Tiyah Fadhilah

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Effect of Soaking Treatments in Acid and Salt Solutions on Physicochemical, Structural, Thermal and Rheological Properties of Porang (Amorphophallus muelleri Blume) Flour by Lia Ratnawati, Novita Indrianti, Nok Afifah, Riyanti Ekafitri, Enny Sholichah, Dewi Desnilasari, Woro Setiaboma, Dita Kristanti, Achmat Sarifudin

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Investigation of mechanical, morphological and thermal properties of waste glass powder and wood flour reinforced polypropylene composite by Tanhim Zaman Sheikh, Foysal Ahammed Mozumdar, Md Rezaul Karim, Qumrul Ahsan

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Rheological properties of pestil enriched wheat, potato and corn flour using simplex lattice mixture design by Ferhat Yuksel, Busra Yavuz, Merve Tuğçe Tunç

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Preliminary Data of the Nutritive, Antioxidative, and Functional Properties of Watermelon (<i>Citrullus lanatus</i> L.) Flour and Seed Protein Concentrate by Agata Hahn, Justyna Liszka, Julia Maksym, Agnieszka Nemś, Joanna Miedzianka

Subjects: “…watermelon seed flour…”
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Physicochemical And Organoleptic Characteristics Of Flakes Based On Fermented Rice Bran and Beneng Taro Flour (Xanthosoma undipesh K.Koch) by Nia Ariani Putri, Winda Nurtiana, Mohamad Ana Syabana, Bayu Meindrawan, Reizza Muhammad Giyats Al Hisyam Dwi Samara

Subjects: “…beeng taro flour…”
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Technological properties of grain and flour in bread wheat (<i>Triticum aestivum</i> L.) genotypes carrying two loci that determine the endosperm structure by A. V. Simonov, T. A. Pshenichnikova

Subjects: “…physical properties of flour and dough…”
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Characteristics of Soft Wheat and Tiger Nut (<i>Cyperus esculentus</i>) Composite Flour Bread by Svitlana Nedviha, Joanna Harasym

Subjects: “…tiger nut flour…”
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Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach by Yildiz Önder, Bulut Birgül

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