Effect of Wheat Bran Incorporation on the Physical and Sensory Properties of a South African Cereal Fried Dough

Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value

(2017) María V. Ostermann-Porcel et al.   JOURNAL OF FOOD QUALITY

Effect of size reduction on colour, hydration and rheological properties of wheat bran

(2017) Oluwatoyin Oladayo ONIPE et al.   Food Science and Technology

Composition and functionality of wheat bran and its application in some cereal food products

(2015) Oluwatoyin O. Onipe et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Relationship between Instrumental and Sensory Texture Profile of Bread Loaves Made with Whole-Wheat Flour and Fat Replacer

(2015) Patrícia Matos Scheuer et al.   JOURNAL OF TEXTURE STUDIES

Application of common wheat bran for the industrial production of high-fibre pasta

(2014) Aldona Sobota et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of wheat bran addition on in vitro starch digestibility, physico-mechanical and sensory properties of biscuits

(2014) Nesli Sozer et al.   JOURNAL OF CEREAL SCIENCE

Wheat bran biorefinery – A detailed investigation on hydrothermal and enzymatic treatment

(2013) Michael Reisinger et al.   BIORESOURCE TECHNOLOGY

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

(2012) Pankaj B. Pathare et al.   Food and Bioprocess Technology

Reduction in fat uptake of doughnut by microparticulated wheat bran

(2012) Bum-Keun Kim et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Effect of microparticulated wheat bran on the physical properties of bread

(2012) Bum-Keun Kim et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Dietary fibre sources in bread: Influence on technological quality

(2012) Eveline Lopes Almeida et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Correlation between instrumental and sensory ratings by evaluation of some texture reference scales

(2011) Analia B. Garcia Loredo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour

(2010) Charlotte A. Serrem et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

STANDARD SCALES FOR CRISPNESS, CRACKLINESS AND CRUNCHINESS IN DRY AND WET FOODS: RELATIONSHIP WITH ACOUSTICAL DETERMINATIONS

(2008) MAITE A. CHAUVIN et al.   JOURNAL OF TEXTURE STUDIES