Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread

Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour

(2013) Lee-Hoon Ho et al.   FOOD CHEMISTRY

Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction

(2013) Massimo Blandino et al.   FOOD CHEMISTRY

Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties

(2013) Sandeep Singh et al.   FOOD HYDROCOLLOIDS

Pasting and rheological properties of chia composites containing barley flour

(2013) George. E. Inglett et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Lupinus (Lupinus albus) and Jatropha (Jatropha curcas) Protein Concentrates on Wheat Dough Texture and Bread Quality: Optimization by a D-Optimal Mixture Design

(2013) Alfonso Totosaus et al.   JOURNAL OF TEXTURE STUDIES

Influence of malted finger millet and red kidney bean flour on quality characteristics of developed bread

(2013) Soumya Bhol et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Proteins from land plants – Potential resources for human nutrition and food security

(2013) Li Day   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of barley flour and barley protein isolate on chemical, functional, nutritional and biological properties of Pita bread

(2011) Muhammad H. Alu’datt et al.   FOOD HYDROCOLLOIDS

Wheat Varietal Flours: Influence of Pectin and DATEM on Dough and Bread Quality

(2011) N.R. Ponzio et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of extruded wheat bran on dough rheology and bread quality

(2011) Manuel Gómez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutritional and sensory evaluation of wheat breads supplemented with oleic-rich sunflower seed

(2007) Biljana Škrbić et al.   FOOD CHEMISTRY

Studies on cake quality made of wheat–chickpea flour blends

(2007) Manuel Gómez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY