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Refinado por: Base de dados/Biblioteca: EBSCOhost Business Source Complete remover Base de dados/Biblioteca: Open Access: Hindawi Publishing remover
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1
Effects of Gliadin/Glutenin and HMW-GS/LMW-GS Ratio on Dough Rheological Properties and Bread-Making Potential of Wheat Varieties
Effects of Gliadin/Glutenin and HMW-GS/LMW-GS Ratio on Dough Rheological Properties and Bread-Making Potential of Wheat Varieties
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Effects of Gliadin/Glutenin and HMW-GS/LMW-GS Ratio on Dough Rheological Properties and Bread-Making Potential of Wheat Varieties

Dhaka, Vandana ; Khatkar, B.S.

Journal of food quality, 2015-04, Vol.38 (2), p.71-82 [Periódico revisado por pares]

Blackwell Publishing Ltd

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2
A Simple Spectrophotometric Method for the Determination of Thiobarbituric Acid Reactive Substances in Fried Fast Foods
A Simple Spectrophotometric Method for the Determination of Thiobarbituric Acid Reactive Substances in Fried Fast Foods
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A Simple Spectrophotometric Method for the Determination of Thiobarbituric Acid Reactive Substances in Fried Fast Foods

Zeb, Alam ; Ullah, Fareed Calokerinos, Antony C.

Journal of analytical methods in chemistry, 2016-01, Vol.2016, p.9412767-5 [Periódico revisado por pares]

Egypt: Hindawi Publishing Corporation

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3
Development of Bread with NaCl Reduction and Calcium Fortification: Study of Its Quality Characteristics
Development of Bread with NaCl Reduction and Calcium Fortification: Study of Its Quality Characteristics
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Development of Bread with NaCl Reduction and Calcium Fortification: Study of Its Quality Characteristics

Bassett, Maria N ; Pérez‐Palacios, Trinidad ; Cipriano, Inês ; Cardoso, Paulo ; Ferreira, Isabel M.P.L.V.O ; Samman, Norma ; Pinho, Olívia

Journal of food quality, 2014-04, Vol.37 (2), p.107-116 [Periódico revisado por pares]

Food & Nutrition Press

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4
Development and characterization of functional pan bread supplemented with quinoa flour
Development and characterization of functional pan bread supplemented with quinoa flour
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Development and characterization of functional pan bread supplemented with quinoa flour

El‐Sohaimy A., Sobhy ; Shehata G., Mohamed ; Djapparovec, Toshev Abduvali ; Mehany, Taha ; Zeitoun A., Mohamed ; Zeitoun M., Ahmed

Journal of food processing and preservation, 2021-02, Vol.45 (2), p.n/a [Periódico revisado por pares]

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5
Effect of Lactobacillus rhamnosus GG fermentation on the structural and functional properties of dietary fiber in bamboo shoot and its application in bread
Effect of Lactobacillus rhamnosus GG fermentation on the structural and functional properties of dietary fiber in bamboo shoot and its application in bread
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Effect of Lactobacillus rhamnosus GG fermentation on the structural and functional properties of dietary fiber in bamboo shoot and its application in bread

Zhao, Lili ; Wu, Jiayi ; Liu, Yihang ; Wang, Haixiang ; Cao, Chongjiang

Journal of food biochemistry, 2022-09, Vol.46 (9), p.e14231-n/a [Periódico revisado por pares]

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6
Effect of Camel Milk on the Physicochemical, Rheological, and Sensory Qualities of Bread
Effect of Camel Milk on the Physicochemical, Rheological, and Sensory Qualities of Bread
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Effect of Camel Milk on the Physicochemical, Rheological, and Sensory Qualities of Bread

Almoraie, Noha M. ; Shatwan, Israa M. Genovese, Francesco ; Francesco Genovese

Journal of food quality, 2021-06, Vol.2021, p.1-7 [Periódico revisado por pares]

Cairo: Hindawi

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7
The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread
The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread
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The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread

Romankiewicz, Daria ; Hassoon, Waleed Hameed ; Cacak-Pietrzak, Grażyna ; Sobczyk, Małgorzata ; Wirkowska-Wojdyła, Magdalena ; Ceglińska, Alicja ; Dziki, Dariusz Erten, Hüseyin ; Hüseyin Erten

Journal of food quality, 2017-01, Vol.2017, p.1-7 [Periódico revisado por pares]

Cairo: Hindawi

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8
Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content
Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content
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Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content

Skendi, Adriana ; Irakli, Maria ; Chatzopoulou, Paschalina ; Papageorgiou, Maria

Journal of food biochemistry, 2019-11, Vol.43 (11), p.e13020-n/a [Periódico revisado por pares]

United States

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9
Bread Supplementation with Hemp Seed Cake: A By-Product of Hemp Oil Processing
Bread Supplementation with Hemp Seed Cake: A By-Product of Hemp Oil Processing
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Bread Supplementation with Hemp Seed Cake: A By-Product of Hemp Oil Processing

Pojić, Milica ; Dapčević Hadnađev, Tamara ; Hadnađev, Miroslav ; Rakita, Slađana ; Brlek, Tea

Journal of food quality, 2015-12, Vol.38 (6), p.431-440 [Periódico revisado por pares]

Blackwell Publishing Ltd

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10
The use of yeast‐rich kefir grain as a starter culture in bread making
The use of yeast‐rich kefir grain as a starter culture in bread making
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The use of yeast‐rich kefir grain as a starter culture in bread making

Ataç, Fatma ; Ertekin Filiz, Bilge ; Guzel‐Seydim, Zeynep B.

Journal of food processing and preservation, 2022-05, Vol.46 (5), p.n/a [Periódico revisado por pares]

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