المؤلفون: Allai, Farhana Mehraj^{Aff1, Aff2, IDs1169402402753x_cor1}, Muzaffar, Khalid, Azad, Z. R. A. A.^{Aff1, IDs1169402402753x_cor3}, Gul, Khalid^{Aff3, IDs1169402402753x_cor4}, Dar, B. N.^{Aff2, IDs1169402402753x_cor5}

المصدر: Journal of Food Measurement and Characterization. :1-20

المؤلفون: Kumari, Bharati, Yadav, Gorenand Prasad, Sit, Nandan^{Aff1, IDs11694024027242_cor3}

المصدر: Journal of Food Measurement and Characterization. 18(8):7132-7144

المؤلفون: LI Shaohui, ZHANG Liu, SHENG Qinghai, ZHANG Aixia, ZHAO Wei, LI Pengliang, LIU Jingke

المصدر: Shipin Kexue, Vol 45, Iss 14, Pp 198-207 (2024)

مصطلحات موضوعية: heat-moist treatment, legume flours, nutritional quality, gelatinization properties, water distribution, thermomechanical properties, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-14-023.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/a81d22ac10094d2185de81642e51c56a

المؤلفون: Marina Mefleh, Francesca Vurro, Carmine Summo, Antonella Pasqualone

المصدر: Journal of Ethnic Foods, Vol 11, Iss 1, Pp 1-24 (2024)

مصطلحات موضوعية: Italy, Alternative flours, Quality schemes, Typicality, Regional food, Gastronomy, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2352-619X

URL الوصول: https://doaj.org/article/047547a6ac0b4c90bf84342e35b839b8

المؤلفون: Otlewska, Anna^Aff5, Dybka-Stępień, Katarzyna^Aff5, Rajkowska, Katarzyna^Aff5

المساهمون: Ceresino, Elaine Berger, editor^Aff1, Juodeikiene, Grazina, editor^Aff2, Miescher Schwenninger, Susanne, editor^Aff3, Ferreira da Rocha, João Miguel, editor^Aff4

المصدر: Sourdough Microbiota and Starter Cultures for Industry. :169-210

المؤلفون: Mefleh, Marina^{Aff1, Aff2}, Vurro, Francesca, Summo, Carmine, Pasqualone, Antonella^{Aff1, IDs42779024002382_cor4}

المصدر: Journal of Ethnic Foods. 11(1)

المصدر: In Food systems transformation in Kenya: Lessons from the past and policy options for the future, eds. Clemens Breisinger, Michael Keenan, Juneweenex Mbuthia, and Jemimah Njuki. Part 6: Toward more sustainable food systems, Chapter 16, Pp. 409-432.

الموضوعات: flours; grain; micronutrients; climate; food sovereignty; climate change

مصطلحات الفهرس: KENYA; EAST AFRICA; AFRICA SOUTH OF SAHARA; AFRICA, flours; grain; micronutrients; climate; food sovereignty; climate change, Book chapter, Book chapter, Book Chapter

URL: http://cdm15738.contentdm.oclc.org/cdm/ref/collection/p15738coll2/id/136879
http://cdm15738.contentdm.oclc.org/utils/getthumbnail/collection/p15738coll2/id/136879
http://worldcat.org/search?q=on:DFP+http://cdm15738.contentdm.oclc.org/oai/oai.php+p15738coll2+CNTCOLL
http://worldcat.org/oclc/1398334577/viewonline
Book https://ebrary.ifpri.org/digital/collection/p15738coll2/id/136887 Book Chapters https://ebrary.ifpri.org/digital/search/searchterm/Food%20Systems%20Transformation%20in%20Kenya%3A%20Lessons%20from%20the%20Past%20and%20Policy%20Options%20for%20the%20Future/field/source/mode/exact/conn/and

المؤلفون: Luz María Paucar-Menacho, Wilson Daniel Simpalo-Lopez, Williams Esteward Castillo-Martínez, Lourdes Jossefyne Esquivel-Paredes, Cristina Martínez-Villaluenga, Marcio Schmiele

المصدر: Ciência Rural, Vol 54, Iss 11 (2024)

مصطلحات موضوعية: sprouted flours, enzymatic activity, Andean grains, dough rheology, whole grain flour, Agriculture, Agriculture (General), S1-972

وصف الملف: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782024001100751&lng=en&tlng=en; http://www.scielo.br/pdf/cr/v54n11/1678-4596-cr-54-11-e20220402.pdf; https://doaj.org/toc/1678-4596

URL الوصول: https://doaj.org/article/538ef175b9e64560ab08aeda12810f96

المؤلفون: Sidhu, Jiwan S., Zafar, Tasleem, Almusallam, Abdulwahab, Ali, Muslim, Al-Othman, Amani

المصدر: Arab Gulf Journal of Scientific Research, 2023, Vol. 42, Issue 2, pp. 290-305.

URL الوصول: http://www.emeraldinsight.com/doi/10.1108/AGJSR-09-2022-0178

المؤلفون: Sunday Samuel Sobowale, Oluwaseun Peter Bamidele, Janet Adeyinka Adebo

المصدر: Food Chemistry Advances, Vol 4, Iss , Pp 100729- (2024)

مصطلحات موضوعية: Legume, Cereal, Fermentation, Flours, Antinutritional factors, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772753X24001254; https://doaj.org/toc/2772-753X

URL الوصول: https://doaj.org/article/96123954d93443d5a85bb825c9c65b52