Tag: Wheat flour
Colored wheat flours and xylitol changed cookie quality and glycemic response
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in Food scienceColored whole wheat flours and xylitol enhance cookie antioxidant properties and lower glycemic response while maintaining acceptable texture and quality.
Thermal treatments changed black wheat flour properties and digestibility
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in Food scienceStudy on thermal modifications of black wheat flour examining effects on structure, digestibility, and functional properties using microwaving, roasting, and heat fluidization.
