Development Of Haccp Plan For Flour Production Line by E. Semercioglu, A. Kasımakunova, R. Adil Akai Tegin

Subjects: “…flour…”
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Effects of Water-in-Oil Slow-Release Coagulants Based on Fermented Soybean Whey on Gel Properties of Whole Soybean Flour by YI Hongbo, LI Jun, LI Jiayi, WANG Peng, WANG Shengnan, LIU He

Subjects: “…dynamic high pressure microfluidization; whole soybean flour gel; fermented soybean whey; encapsulation treatment; dynamic rheology…”
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EFFECTS OF MUNG BEAN FLOUR ON SPONGE CAKE QUALITY by PETYA N. RAEVA, MARIANNA R. BAEVA, DIMITAR R. DIMITROV

Subjects: “…mung bean (vigna radiata l.) flour…”
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Mitigation of Mycotoxin Content by a Single-Screw Extruder in Triticale (<i>x Triticosecale</i> Wittmack) by Breda Jakovac-Strajn, Janja Babič, Lato Pezo, Vojislav Banjac, Radmilo Čolović, Jovana Kos, Jelena Miljanić, Elizabet Janić Hajnal

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Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough by Dengyu Wang, Linlin Liu, Bing Wang, Wenjian Xie, Yanguo Shi, Na Zhang, Hongchen Fan

Subjects: “…glutinous rice flour…”
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Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies by Herlina Marta, Shifa Auliya Yusnia, Fetriyuna Fetriyuna, Heni Radiani Arifin, Yana Cahyana, Dewi Sondari

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Novel Development and Sensory Evaluation of Extruded Snacks from Unripe Banana (Musa ABB cv. Kluai ‘Namwa’) and Rice Flour Enriched with Antioxidant-Rich <i>Curcuma longa</i> Micro... by Nurulhusna Awaeloh, Surasak Limsuwan, Pinanong Na-Phatthalung, Thammarat Kaewmanee, Sasitorn Chusri

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MATHEMATICAL MODEL OF RESOURCE-SAVING PRODUCTION TECHNOLOGY OF BAKED GOODS WITH AMARANTH FLOUR by ANASTASIA SHISHKIN, MADINA SADYGOVA, MARIA BELOVA, TATYANA KIRILLOVA

Subjects: “…amaranth seeds, flour, structural-mechanical properties, fermentation activity, gas-forming ability, Pareto-optimal solutions, multicriteria optimization, bakery product…”
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Biological and economic characteristics of the allotetraploid with genomic formula DDAuAu from the cereal family by K. U. Kurkiev, I. G. Adonina, M. Kh. Gadjimagomedova, L. V. Shchukina, T. A. Pshenichnikova

Subjects: “…technological properties of grain and flour…”
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Spondias purpurea L. (Anacardiaceae) fruits flours at different maturation stages: Drying kinetics, mathematical modelling, characterization and correlation analysis by Álvaro Gustavo Ferreira da Silva, Franciscleudo Bezerra da Costa, Ana Marinho do Nascimento, Giuliana Naiara Barros Sales, Jéssica Leite da Silva, Alzira Maria de Sousa Silva Neta, Wellington Souto Ribeiro, Toshik Iarley da Silva, Bruno Fonsêca Feitosa

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Successful Strategy in Creating Low-FODMAP Wholegrain Bread—Simple and Global by Aleksandra M. Torbica, Vesna Vujasinović, Uroš Miljić, Goran Radivojević, Bojana Filipčev, Milorad Miljić, Miloš Radosavljević

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Prospects of molecular genetic approaches in controlling technological properties of wheat grain in the context of the "grain – flour – bread" chain by E. K. Khlestkina, T. A. Pshenichnikova, N. I. Usenko, Yu. S. Otmakhova

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COLLECTIONS OF THE WORLD’S CROP GENETIC RESOURCES FOR THE DEVELOPMENT OF PRIORITY PLANT BREEDING TRENDS by K. G. Barylnik, L. I. Kuznetsova, N. S. Lavrenteva, N. N. Chikida, L. P. Bekish, N. M. Komarov

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THE WHEAT INTROGRESSIVE FORM EVALUATION BY GRAIN BIOCHEMICAL AND TECHNOLOGICAL PROPERTIES by A. I. Abugaliyeva, T. V. Savin

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