semolina flour
Selected indexed studies
- Substitution of semolina durum with common wheat flour in egg and eggless pasta. (Acta Sci Pol Technol Aliment, 2019) [PMID:31930794]
- Insights into the effects of pentosan on the physicochemical properties and digestibility of semolina flour noodles during processing. (Food Chem, 2025) [PMID:41197313]
- [Study of composite mixtures based on durum wheat semolina and white beans flour for pasta production as specialized food products]. (Vopr Pitan, 2024) [PMID:38555617]
_Worker-drafted node — pending editorial review._
Connections
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Sources
- What Makes Bread and Durum Wheat Different? (2021) pubmed
- Exposure to flour dust in the occupational environment. (2015) pubmed
- The effect of flour-based foods intake in the reduction of cardiometabolic risk: A systematic review. (2024) pubmed
- Triticale flour in bakery and rusk products. (2022) pubmed
- Advances of microbial xylanases in the application of flour industries: A comprehensive review. (2024) pubmed
- Preparation and modification of high dietary fiber flour: A review. (2018) pubmed
- Substitution of semolina durum with common wheat flour in egg and eggless pasta. (2019) pubmed
- [Study of composite mixtures based on durum wheat semolina and white beans flour for pasta production as specialized food products]. (2024) pubmed
- Insights into the effects of pentosan on the physicochemical properties and digestibility of semolina flour noodles during processing. (2025) pubmed
- Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta. (2021) pubmed