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Effects of transglutaminase on the rheological and Mixolab thermomechanical characteristics of oat dough

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The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions

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Physicochemical and nutritional properties of reduced-caloric density high-fibre breads

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In VitroSolubility of Calcium, Iron, and Zinc in Rice Bran Treated with Phytase, Cellulase, and Protease

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Nutritional value of bread: Influence of processing, food interaction and consumer perception

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Effect of wheat bran and enzyme addition on dough functional performance and phytic acid levels in bread

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