Results 111 to 120 of about 1,794 (177)

Fortification of Wheat Bread with Increasing Levels of Kudzu (<i>Pueraria lobata</i>) Root Powder: Technological, Nutritional, and Sensory Implications. [PDF]

Foods
Wirkijowska A, Łysakowska P, Zarzycki P, Teterycz D, Sobota A.   +4 more
europepmc   +1 more source

The Combination of Enzymes in the Enhancement of Fibre-Enriched Product Quality: Effects of the Interactions of Dietary Fibre, Gluten Proteins, and Starch Granules on Dough Rheological Properties and Bubble Dynamics. [PDF]

Foods
Zhou X, Wu S, Sun X.
europepmc   +1 more source

Impact of Nutritional and Organoleptic Use of Underutilized Green Leafy Vegetables in Bakery Products: A Systematic Review of Novel Food Applications. [PDF]

F1000Res
Santhanam M, Ga S, Piramanayagam SK, Sukumar S, Theruveethi N, Kumaresan AP, Ahmed Jalaludeen N, Dhandapani R, Vijayasarathi G.   +8 more
europepmc   +1 more source

Pseudocereals in Bakery Products: A Review of Nutritional Composition, Health Benefits and Bakery Applications. [PDF]

Foods
Atudorei O, Atudorei D, Codină GG.
europepmc   +1 more source

Enhancing functional and nutritional properties of wheat-based bakery products using microbial lipases. [PDF]

Food Chem X
Goswami H, Bishoyi AK, Sanghvi G.
europepmc   +1 more source

Changes in rheology and microstructure of bread dough

, 2011
openaire   +1 more source