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1دورية أكاديمية
المساهمون: National Institute of Food and Agriculture, U.S. Department of Agriculture
المصدر: Trends in Food Science & Technology ; volume 141, page 104177 ; ISSN 0924-2244
مصطلحات موضوعية: Food Science, Biotechnology
الإتاحة: https://doi.org/10.1016/j.tifs.2023.104177Test
https://api.elsevier.com/content/article/PII:S0924224423002923?httpAccept=text/xmlTest
https://api.elsevier.com/content/article/PII:S0924224423002923?httpAccept=text/plainTest -
2دورية أكاديمية
المؤلفون: Doddabematti Prakash, Shivaprasad1 (AUTHOR), Rivera, Jared1 (AUTHOR), Sabillón, Luis2,3 (AUTHOR) lsabillo@nmsu.edu, Siliveru, Kaliramesh1 (AUTHOR) kaliramesh@ksu.edu
المصدر: Critical Reviews in Food Science & Nutrition. May2024, p1-11. 11p. 1 Illustration, 1 Chart.
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3دورية أكاديمية
المصدر: Cereal Chemistry; Jan2024, Vol. 101 Issue 1, p191-205, 15p
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4دوريةControl of Salmonellain wheat grains with sodium bisulfate tempering and its impact on flour quality
المصدر: Cereal Chemistry; January 2024, Vol. 101 Issue: 1 p191-205, 15p
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5دورية أكاديمية
المساهمون: National Institute of Food and Agriculture
المصدر: Cereal Chemistry ; volume 101, issue 1, page 191-205 ; ISSN 0009-0352 1943-3638
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6دورية أكاديمية
المؤلفون: Doddabematti Prakash, Shivaprasad1 (AUTHOR), Nkurikiye, Eric1 (AUTHOR), Rajpurohit, Bipin1 (AUTHOR), Li, Yonghui1 (AUTHOR) yonghui@ksu.edu, Siliveru, Kaliramesh1 (AUTHOR) kaliramesh@ksu.edu
المصدر: Journal of Texture Studies. Feb2023, Vol. 54 Issue 1, p92-104. 13p.
مصطلحات موضوعية: *FLOUR, *BROOMCORN millet, *PARTICLE size distribution, *FLOUR mills, *FLOUR quality, *PARTICULATE matter
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7دورية أكاديمية
المؤلفون: Doddabematti Prakash, Shivaprasad, Nkurikiye, Eric, Rajpurohit, Bipin, Li, Yonghui, Siliveru, Kaliramesh
المصدر: Journal of Texture Studies ; volume 54, issue 1, page 92-104 ; ISSN 0022-4901 1745-4603
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8دورية أكاديمية
المؤلفون: Rivera, Jared, Phebus, Randall K., Doddabematti Prakash, Shivaprasad, Siliveru, Kaliramesh
المصدر: Journal of Food Processing & Preservation; Oct2022, Vol. 46 Issue 10, p1-11, 11p
مصطلحات موضوعية: FLOUR quality, TEMPERING, HEAT treatment, ESCHERICHIA coli, WHEAT, SODIUM sulfate, FLOUR