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  1. 81
    THE INFLUENCE OF XYLANASE ON THE QUALITY OF BREAD
    by CHEREJI RODICA, CRETESCU IULIANA, CAPRITA RODICA
    Published 2008-01-01
    Subjects: “...bread...”
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    Article
  2. 82
    Prevalence of using baking soda in different types of most commonly consumed breads by Iranian people
    Subjects: “...bread...”
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    Article
  3. 83
    Gluten protein polymeric composition and allelic variation as related to bread-making quality in durum wheat (Triticum turgidum L. var. durum)
    by Ammar, Karim
    Published 2012
    Subjects: “...Bread...”
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  4. 84
    Caracterização de farinha de trigo suplementada com inulina e sua aplicação em pães
    Subjects: “...Bread...”
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    Article
  5. 85
    Salt and Bread: Latvia’S Experience
    by Kunkulberga Daiga, Mūrniece Endija
    Published 2013-11-01
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    Article
  6. 86
    Chemical composition, storage stability and effect of cold-pressed flaxseed oil cake inclusion on bread quality
    Subjects: “...Bread quality...”
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  7. 87
    Effects of ingredients and processing variables on the quality of whole wheat bread
    by Parrott, Stephen Robert
    Published 2011
    Subjects: “...Bread...”
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  8. 88
    The effect of mixing atmosphere and fat crystal size on bread quality
    by Mahdi, Jassem Ghalib.
    Published 2015
    Subjects: “...Bread....”
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  9. 89
    Effect of protease enzymes on bread flavor
    by El-Dash, Ahmed A.
    Published 2015
    Subjects: “...Bread....”
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  10. 90
    Studies on the production of U.S. white pan bread using mechanical dough development
    by Oh, Nam Hwan.
    Published 2015
    Subjects: “...Bread....”
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  11. 91
    The combined effects of salt and acid on wheat flour strength
    by Bakhoum, Michel Tawfik.
    Published 2015
    Subjects: “...Bread....”
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  12. 92
    Separation of oligosaccharides from corn syrup and their effect on bread
    by Salem, Ali El-Sayed.
    Published 2015
    Subjects: “...Bread....”
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  13. 93
    Water-insoluble pentosans : their effects on dough rheological properties and roles in bread baking and staleness
    by Chang, Wei Shih
    Published 2011
    Subjects: “...Bread...”
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  14. 94
    The relationship of soluble starch structure to bread staling
    by Ghiasi, Katayoon
    Published 2011
    Subjects: “...Bread-- Analysis....”
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  15. 95
    Effects of surfactants on glutenin and gliadin during dough mixing and in model system
    by Tu, Jiaji
    Published 2011
    Subjects: “...Bread...”
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  16. 96
    A Comparative Study on Deoxynivalenol Mycotoxin Level in Wheat Flour and Bread Samples
    Subjects: “...bread...”
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    Article
  17. 97
    Analysis of Food Labels to Evaluate the Nutritional Quality of Bread Products and Substitutes Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study
    Subjects: “...bread...”
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    Article
  18. 98
    THE USE OF CHINESE HERBS IN WHEAT BREAD TECHNOLOGY
    Subjects: “...bread making...”
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    Article
  19. 99
    Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread
    Subjects: “...bread formulation...”
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    Article
  20. 100
    Studying the effect of the integrated bread baking improver "Mineral Freshness Super" on consumer properties of wheat bread
    Subjects: “...integrated bread baking improver...”
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    Article
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