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  1. 61
    Strategies for Reducing Sodium Intake in Bakery Products, a Review
    Subjects: “...bread making...”
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    Article
  2. 62
    The efficacy of sorghum flour addition on dough rheological properties and bread quality: A short review
    by Nhlanhla Mtelisi Dube, Fei Xu, Renyong Zhao
    Published 2020-12-01
    Subjects: “...Bread quality...”
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    Article
  3. 63
    The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production
    Subjects: “...wheat bread...”
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    Article
  4. 64
    Physicochemical, textural and sensory analysis of bread made from bakery premixe
    Subjects: “...barbary bread...”
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    Article
  5. 65
    Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development
    Subjects: “...bread...”
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    Article
  6. 66
    Research on influence of inulin made from chicory on the quality of wheat bread
    Subjects: “...wheat bread...”
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    Article
  7. 67
    Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour
    Subjects: “...whole wheat bread...”
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    Article
  8. 68
    Evaluation of Flours from Ancient Varieties of Wheat (Einkorn, Emmer, Spelt) used in Production of Bread
    Subjects: “...dough rheology bread baking...”
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    Article
  9. 69
    An Analysis of the Genetic Diversity of Bread Wheat x Spelt Breeding Lines in Terms of Their Resistance to Powdery Mildew and Leaf Rust
    Subjects: “...bread wheat...”
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    Article
  10. 70
    The vitamin G content of certain breads with special reference to the type of leavening used
    Subjects: “...Bread...”
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  11. 71
    Effect of transglutaminase and cyclodextrinase on the rheological and shelf-life characteristics of oat bread
    Subjects: “...Bread...”
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  12. 72
    Detection of Ochratoxin A in bread samples in Shahrekord city, Iran, 2011-2012
    Subjects: “...Bread...”
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    Article
  13. 73
    THE INFLUENCE OF XYLANASE ON THE QUALITY OF BREAD
    Subjects: “...bread...”
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    Article
  14. 74
    The Influence of Xylanase Supplementation on Dough Rheology Concerning its Consistograph Parameters
    Subjects: “...bread...”
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    Article
  15. 75
    AN INVESTIGATION ON SAMIM KOCAGOZ’S “ISLAK EKMEK” PLAY /SAMİM KOCAGÖZ’ÜN ISLAK EKMEK OYUNU ÜZERİNE BİR İNCELEME
    by Songül Taş
    Published 2018-02-01
    Subjects: “...Wet Bread...”
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    Article
  16. 76
    Use of Avocado (Persea americana M.) Paste in Wheat Bread
    Subjects: “...avocado, bioactive compounds, bread...”
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    Article
  17. 77
    COMPARATIVE STUDY REGARDING THE EFFICIENCY OF SOME COMMERCIAL LACTIC STARTERS FROM THE ROMANIAN INGREDIENTS MARKET FOR BAKERY INDUSTRY
    Subjects: “...bread...”
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    Article
  18. 78
    Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour
    Subjects: “...bread...”
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    Article
  19. 79
    Ethnic and traditional Iranian breads: different types, and historical and cultural aspects
    by Vahid Mohammadpour Karizaki
    Published 2017-03-01
    Subjects: “...bread...”
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    Article
  20. 80
    Determination of Zearalenone concenteration in wheat, Oat and Maize breads in Isfahan
    by E Rahimi, A Shakerian, G Raeisi
    Published 2015-08-01
    Subjects: “...Bread...”
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    Article
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