THE EFFECT OF HEMP PRЕSS CAKE FLOUR ON FATTY ACIDS COMPOSITION AND MICROBIOLOGICAL QUALITY OF GLUTEN FREE BREAD by GJORE NAKOV, NATALIJA ATANASOVA-PANCEVSKA, SILVIYA IVANOVA, MARIA NIKOLOVA, IVAN DIMOV, MARKO JUKIĆ, JASMINA LUKINAC

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Effects of Different Milling Methods on the Quality of Whole Wheat Flour by DENG Chong, HU Xiuting, LUO Shunjing, LIU Chengmei

Subjects: “…milling technology; whole wheat flour; damaged starch; gelatinization properties; rheological properties…”
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Influence of the use of gum Arabic or OSA starch and the drying process on the quality of the fava bean (Vicia faba) pod flour by María del Mar Camacho, Narcisa Fernández-Vargas, Eva García-Martínez, Nuria Martínez-Navarrete

Subjects: “…Fava bean pod flour…”
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New Technology of Functional Bakery Products by Olga L. Ladnova, Svetlana Ya. Koryachkina, Vladimir P. Koryachkin, Larisa S. Bolshakova

Subjects: “…flour…”
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Genetic potential of quality in spring bread wheat cultivars bred at Kurgan agricultural research institute by A. I. Abugalieva, L. T. Maltsevа, E. A. Filippova, A. I. Morgunov, Y. I. Zelensky, J. Peña

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Source material for breeding winter bread wheat for grain quality in the north of the Middle Volga Region by I. D. Fadeeva, I. Yu. Ignatieva, A. G. Khakimova, O. P. Mitrofanova

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Production and Quality Evaluation of Functional Burgers From Monodora myristica (Gaertn.) Dunal and African Breadfruit by Anna Ngozi Agiriga, Maduebibisi Ofo Iwe

Subjects: “…african breadfruit seeds, composite flour, functional properties, monodora myristica seeds, snack foods,…”
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Microbial Contamination and Food Safety Aspects of Cassava Roasted Flour (“Rale”) in Mozambique by Andreia Massamby, Su-lin L. Leong, Bettina Müller, Lucas Tivana, Volkmar Passoth, Custódia Macuamule, Mats Sandgren

Subjects: “…cassava roasted flour…”
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Provision of milkfish (Chanos chanos) waste flour as a commercial feed substitute for feed consumption and carcass percentage of Japanese quail (Coturnix coturnix japonica) by Bayu Dwi Saputra, Mirni Lamid, Sunaryo Hadi Warsito, Sri Hidanah, Emy Koestanti Sabdoningrum, Widya Paramita Lokapirnasari

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Nutritional composition and antioxidant potential of Kluai Pakchong KU 46 and Kluai Nam wa Pakchong 50 banana cultivars and properties of their flours by Kunlayanee Suvittawat, Rutai Ruangthamsing, Pimnipa Phengchang, Kwanhatai Tanongjid, Arpathsra Sangnark, Nongnuch Siriwong

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Functional Biscuits with Soy Protein by Ekaterina S. Statsenko, Mikhail A. Shtarberg, Eugene A. Borodin

Subjects: “…flour products…”
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Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars by Aliona Ghendov-Mosanu, Sorina Ropciuc, Adriana Dabija, Olesea Saitan, Olga Boestean, Sergiu Paiu, Iurie Rumeus, Svetlana Leatamborg, Galina Lupascu, Georgiana Gabriela Codină

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Elucidating the role of compositional and processing variables in tailoring the technological functionalities of plant protein ingredients by Lorenzo Barozzi, Stella Plazzotta, Ada Nucci, Lara Manzocco

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Proteins from insects: A sustainable alternative for oral health within the one health concept and the planetary health diet by Marta Mazur, Maciej Jedliński, Irena Duś-Ilnicka, Artnora Ndokaj, Florence Carrouel, Livia Ottolenghi, Denis Bourgeois

Subjects: “…Insect flour…”
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Enhancing the quality indicators and shelf-life of cantonese mooncakes by employing different flour complex ratios formulating crusts to minimize oil penetration by Li-Ya Tseng, Ping-Hsiu Huang, Jhih-Ying Ciou, Yu-Wei Chen, Yeu-Ching Shi, Chia-Lung Wang, Chih-Yao Hou, Ming-Kuei Shih

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Discussion on the Classification of Chinese Flour Products by WEI Yi-min

Subjects: “…chinese flour product…”
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An Isothermal Sorption Model Based on the Flory-Huggins Theory: Application to Analyze Water Sorption of Wheat Flour by Wangming LI, Rongkun MA, Qingchao JIA, Na XU, Xinxin KONG, Xiaoxiao WEI

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Exploring the Functional Features of Melon Peel Flour for Healthier Bakery Products by Mafalda Alexandra Silva, Tânia Gonçalves Albuquerque, Liliana Espírito Santo, Carla Motta, Agostinho Almeida, Rui Azevedo, Rita C. Alves, Maria Beatriz P. P. Oliveira, Helena S. Costa

Subjects: “…<i>Cucumis melo</i> L. peel flour…”
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Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties by Simić Marijana, Žilić Slađana, Šimuruna Olivera, Filipčev Bojana, Škrobot Dubravka, Vančetović Jelena

Subjects: “…anthocyanin-rich popping maize flour…”
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3D-printed rice cake for dysphagia diet: Effect of rice flour/κ-carrageenan/curdlan complex gel on structure, swallowability, and storage by Jiyoon Kim, Jung Soo Kim, Kwang-Deog Moon

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