ArticleFood science & nutrition2026
Impact of Particle Size on Flour Physicochemical Properties and Cookies Sensory Acceptability Made From
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
2 authors.
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Abstract
The physical, rheological, functional, chemical, and other characteristics of flour and end products are crucial to the food processing industries. These characteristics are affected by flour variety and particle size. This study explored the effects of particle size and variety on the physicochemical characteristics of
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Registered trials
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