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  1. 121
    Study on the physical and antioxidant properties of gluten-free bread with brown algae
    Subjects: “...Bread...”
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    Article
  2. 122
    CORRELATION AND PATH COEFFICIENT ANALYSIS IN BREAD WHEAT
    by Safwan Alnajjar, Khalid Dawod
    Published 2020-03-01
    Subjects: “...bread wheat,,...”
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    Article
  3. 123
    QTL mapping of grain yield and yield components in pure lines derived from Roshan × Falat bread wheat varieties (Triticum aestivum L.) under limited irrigation condition
    Subjects: “...bread wheat...”
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  4. 124
    Culinary practices: preparation techniques and consumption of Basotho cereal breads in Lesotho
    Subjects: “...Traditional Basotho bread...”
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  5. 125
    THE LEVEL OF AUTOMATION OF “CARASAU” BREAD PRODUCTION PLANTS
    Subjects: “...“carasau bread”, cutting and separation, automation....”
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  6. 126
    Investigation the Properties of Dough and Barbari Bread Enriched with Sugarcane Bagasse
    by Farzaneh Moradi, Behzad Nasehi
    Published 2017-11-01
    Subjects: “...flat bread...”
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    Article
  7. 127
    Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads
    by Carla Graça, Anabela Raymundo, Isabel Sousa
    Published 2020-01-01
    Subjects: “...gluten-free bread...”
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    Article
  8. 128
    Evaluation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedure (SSOP) Implementation for Supporting Sustainable Production in Bakery SMEs
    Subjects: “...bread...”
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    Article
  9. 129
    Bread and Pastry Names in the Bulgarian Dialects of Ukrainian Danube Region
    by Natalia Gonchar
    Published 2017-10-01
    Subjects: “...dialect; continuum; multilinguism; bread; pastry...”
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    Article
  10. 130
    Effect of olive pulp enrichment on physicochemical and antioxidant properties of wheat bread
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    Article
  11. 131
    The effects of extruded corn flour on rheological properties of wheat‐based composite dough and the bread quality
    Subjects: “...bread...”
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  12. 132
    Salt content in white bread in the Republic of Srpska
    by Lazić Vesna
    Published 2017-01-01
    Subjects: “...white bread...”
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    Article
  13. 133
    Appropriate Patterns of Bread Preparation and Consumption According To Teachings of the Quran, Ahadith, and Persian Medicine
    Subjects: “...Bread....”
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    Article
  14. 134
    Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products
    by Virginia Giannou, Constantina Tzia
    Published 2016-01-01
    Subjects: “...bread...”
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    Article
  15. 135
    Heterosis and combining ability analysis for grain yield and quality traits in bread wheat(Triticum aestivum L.)
    by C. S. Desale And D. R. Mehta
    Published 2013-09-01
    Subjects: “...Bread wheat...”
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    Article
  16. 136
    THE INFLUENCE OF ALPHA AMYLASE ON THE QUALITY OF BREAD
    by CAPRITA RODICA, CRETESCU IULIANA, CHEREJI RODICA
    Published 2008-01-01
    Subjects: “...bread...”
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    Article
  17. 137
    RHEOLOGICAL CHARACTERISTICS OF GLUTEN-FREE DOUGH
    Subjects: “...bread...”
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    Article
  18. 138
    BREAD-MAKING QUALITY OF SLOVAK AND SERBIAN WHEAT VARIETIES
    by Tatiana Bojňanská, Karolina Mocko
    Published 2014-02-01
    Subjects: “...bread-making test...”
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    Article
  19. 139
    Assessing genetic diversity for yield and quality traits in indigenous bread wheat germplasm
    Subjects: “...Bread wheat...”
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    Article
  20. 140
    Estimation of variability for yield parameters in Bread Wheat (Triticum aestivum L.) grown in Gangetic West Bengal
    Subjects: “...Bread wheat...”
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    Article
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