durum flour
Selected indexed studies
- Addition of Chickpea Flour in Durum Wheat Flour Makes Tortilla More Nutritious and Palatable, and Technologically Acceptable. (Foods, 2022) [PMID:36613288]
- Whole Grape Pomace Flour as Nutritive Ingredient for Enriched Durum Wheat Pasta with Bioactive Potential. (Foods, 2023) [PMID:37444331]
- What Makes Bread and Durum Wheat Different? (Trends Plant Sci, 2021) [PMID:33612402]
_Worker-drafted node — pending editorial review._
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Sources
- Addition of Chickpea Flour in Durum Wheat Flour Makes Tortilla More Nutritious and Palatable, and Technologically Acceptable. (2022) pubmed
- Whole Grape Pomace Flour as Nutritive Ingredient for Enriched Durum Wheat Pasta with Bioactive Potential. (2023) pubmed
- What Makes Bread and Durum Wheat Different? (2021) pubmed
- Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality. (2024) pubmed
- Substitution of semolina durum with common wheat flour in egg and eggless pasta. (2019) pubmed
- Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour. (2023) pubmed
- Effect of Bio-Herbicide Application on Durum Wheat Quality: From Grain to Bread Passing through Wholemeal Flour. (2024) pubmed
- Effects of Partial Replacement of Durum Wheat Re-Milled Semolina with Bean Flour on Physico-Chemical and Technological Features of Doughs and Breads during Storage. (2023) pubmed
- [Study of composite mixtures based on durum wheat semolina and white beans flour for pasta production as specialized food products]. (2024) pubmed
- Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder. (2020) pubmed