Influence of extrusion condition and hemp addition on wheat dough and bread properties

Fatty acid composition of hempseed oils from different locations in Turkey

(2013) M. Kiralan et al.   SPANISH JOURNAL OF AGRICULTURAL RESEARCH

Effects of the addition of hemp powder on the physicochemical properties and energy bar qualities of extruded rice

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Dough rheology and bread quality of wheat–chickpea flour blends

(2011) Idriss Mohammed et al.   INDUSTRIAL CROPS AND PRODUCTS

Fatty acid composition and oxidation stability of hemp (Cannabis sativa L.) seed oil extracted by supercritical carbon dioxide

(2011) C. Da Porto et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of extruded wheat bran on dough rheology and bread quality

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

Effect of honey powder on dough rheology and bread quality

(2010) Qunyi Tong et al.   FOOD RESEARCH INTERNATIONAL

Effect of extrusion conditions on the physicochemical properties of a snack made from purple rice (Hom Nil) and soybean flour blend

(2010) Anocha Suksomboon et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Utilization of chestnut flour in gluten-free bread formulations

(2010) Ilkem Demirkesen et al.   JOURNAL OF FOOD ENGINEERING

Characterization and antimicrobial activity of essential oils of industrial hemp varieties (Cannabis sativa L.)

(2009) Lorenzo Nissen et al.   FITOTERAPIA

Characterization, amino acid composition and in vitro digestibility of hemp (Cannabis sativa L.) proteins

(2007) Xian-Sheng Wang et al.   FOOD CHEMISTRY