Results 231 to 240 of about 95,556 (268)

Can bread processing conditions alter glycaemic response?

Food Chemistry, 2015
Evelyn Lau, Weibiao Zhou
exaly  

Bread: Types of Bread

2016
openaire   +1 more source

"Not by Bread Alone"

The English Journal, 1964
openaire   +1 more source

Quality of bread supplemented with mushroom mycelia

Food Chemistry, 2013
Li-Yun Lin, Jeng-Leun Mau
exaly  

Effect of salt reduction on quality and acceptability of durum wheat bread

Food Chemistry, 2019
Antonella Pasqualone, Francesco Caponio, Carmine Summo   +2 more
exaly  

Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread

Food Chemistry, 2016
Frédéric Tessier, Celine Niquet-Leridon, Pascale Gadonna-Widehem   +2 more
exaly  

Development of high-fiber wheat bread using microfluidized corn bran

Food Chemistry, 2020
Fuli He, Guibing Chen
exaly  

BREAD | Sourdough Bread

2014
openaire   +1 more source

Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality

Trends in Food Science and Technology, 2018
Yonghui Li, Yanting Shen
exaly  

BREAD | Sourdough Bread

1999
openaire   +1 more source