Nutritional, Rheological, and Functional Assessment in the Development of Bread Using Chestnut and Rosehip-Fortified Wheat Flour. [PDF]
FoodsPop IA +6 more
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Development and Consumer Acceptability of Functional Bread Formulations Enriched with Extruded Avocado Seed Flour: Nutritional and Technological Properties. [PDF]
FoodsJaramillo-De la Garza JS +3 more
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Production of low-calorie biscuits using stevia extract and dietary fibers from oats and fenugreek for functional food applications. [PDF]
NPJ Sci FoodHassan MA +3 more
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NaCl-mediated gluten protein-wheat starch interaction changes in high-, medium- and low-gluten model doughs during heating stage. [PDF]
Food Chem XFeng X +7 more
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The Mixolab Parameters of Wheat/Quinoa Composite Flour and Their Relation to Quality Characteristics [PDF]
Egyptian Journal of Nutrition, 2019 openaire +1 more source
Unravelling the protective role of soluble soybean polysaccharide in preserving dough gluten structure under acidic conditions. [PDF]
Food Chem XHong T +6 more
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Influence of zein on viscoelastic properties and gluten network development during dough formation. [PDF]
Food Chem XHong T +8 more
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Effect of Brewers' Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars. [PDF]
FoodsGhendov-Mosanu A +9 more
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The Physicochemical and Rheological Properties of Green Banana Flour-Wheat Flour Bread Substitutions. [PDF]
Plants (Basel)Bashmil YM +5 more
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