Results 231 to 240 of about 432,454 (262)

Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes

International Journal of Molecular Sciences, 2011
Sladjana Zilic, Mirjana Pešić, Miroljub B Barac   +2 more
exaly  

Arabinoxylans and Endoxylanases in Wheat Flour Bread-making

Journal of Cereal Science, 2002
J A Delcour, C M Courtin
exaly  

Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties

Journal of Food Science, 2020
Gengjun Chen, Michael Tilley, Yonghui Li
exaly  

Improvement of the protein quality of wheat bread through faba bean sourdough addition

LWT - Food Science and Technology, 2017
Michela Verni, Carlo Giuseppe Rizzello, Kati Katina   +2 more
exaly  

Bran characteristics and wheat performance in whole wheat bread

International Journal of Food Science and Technology, 2009
Pierre Gélinas
exaly  

Effect of purple yam flour substitution for wheat flour on starch digestibility of wheat bread

Food Chemistry, 2019
Les Copeland, Xia Liu, Shuo Wang
exaly  

Identification of bitter compounds in whole wheat bread

Food Chemistry, 2013
Devin G Peterson
exaly  

Peeled Wheat Bread

Science, 1941
openaire   +1 more source

Improvement of the quality of whole wheat bread by supplementation of xylanase from

Bioresource Technology, 2006
Datta Madamwar
exaly  

Wheat (Triticum aestivum L.) Bran in Bread Making: A Critical Review

Comprehensive Reviews in Food Science and Food Safety, 2016
Emmie Dornez, Christophe M. Courtin, Joran Verspreet   +2 more
exaly