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  1. 1
    Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation

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  2. 2
    Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread

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  3. 3
    Bread preparation by partial replacement of wheat by germinated sorghum

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  4. 4
    Automatic segmentation for synchrotron-based imaging of porous bread dough using deep learning approach
    par Ali, Salah
    Publié dans: Journal of synchrotron radiation (2021)

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  5. 5
    Effect of modified atmosphere packaging on quality of bread with amaranth flour addition

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  6. 6
    Quality characteristics of wheat flour dough and bread containing grape pomace flour

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  7. 7
    Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread

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  8. 8
    Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation

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  9. 9
    Evaluation of sorghum flour functionality and quality characteristics of gluten-free bread and cake as influenced by ozone treatment

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