Optimization of whey protein concentrate and psyllium husk for the development of protein-fiber rich orange fleshed sweet potato (Ipomoea batatas L.) bread by using response surface methodology

Process optimization by response surface methodology and quality attributes of vacuum fried yellow fleshed sweetpotato (Ipomoea batatas L.) chips

(2015) T.A. Esan et al.   FOOD AND BIOPRODUCTS PROCESSING

Development and analysis of composite flour bread

(2014) Lakshmi Menon et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of Rice Flour Properties on Specific Loaf Volume of One-loaf Bread Made from Rice Flour with Wheat Vital Gluten

(2009) Etsuko ARAKI et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Development of fibre-enriched gluten-free bread: a response surface methodology study

(2009) Dimitrios Sabanis et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Effect of Structural and Physicochemical Characteristics of the Protein Matrix in Pasta on In Vitro Starch Digestibility

(2008) Esther H.-J. Kim et al.   Food Biophysics

The sensory quality of fresh bread: Descriptive attributes and consumer perceptions

(2008) Samuel P. Heenan et al.   FOOD RESEARCH INTERNATIONAL

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

(2008) K. Dewettinck et al.   JOURNAL OF CEREAL SCIENCE

Serum lipid responses to psyllium fiber: differences between pre- and post-menopausal, hypercholesterolemic women

(2008) Vijay Ganji et al.   Nutrition Journal