Tag: Food composition and properties
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Colored wheat flours and xylitol changed cookie quality and glycemic response
Improving cookie nutrition with colored wheat flour and alternative sweeteners
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Sugar substitution preserved yogurt-preparation quality better than removal
Sugar substitutes preserve color and stability in strawberry yogurt preparations
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Wheat amino acid digestibility differed across pullet ages
New guidelines for more precise nutrition planning with wheat in poultry feed
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Thermal treatments changed black wheat flour properties and digestibility
Heat treatments preserve nutrients and boost antioxidants in black wheat flour
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Psyllium is described as having multiple potential health benefits
Natural fiber shows consistent health benefits across multiple diseases
