Related references
Note: Only part of the references are listed.Effects of celery powder on wheat dough properties and textural, antioxidant and starch digestibility properties of bread
Naifu Wang et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)
Viscoelastic properties of durum wheat doughs enriched with soluble dietary fibres in relation to pasta-making performance and glycaemic response of spaghetti
Donatella Peressini et al.
FOOD HYDROCOLLOIDS (2020)
Effect of red Jasmine rice replacement on rice flour properties and noodle qualities
Supaluck Kraithong et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2019)
The effect of pumpkin flour on quality and acoustic properties of extruded corn snacks
Natalia Poliszko et al.
JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY (2019)
Wheat bread enriched with raspberry and strawberry oilcakes: effects on proximate composition, texture and water properties
Przemyslaw Lukasz Kowalczewski et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)
Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread
Xiaojuan Xu et al.
FOOD CHEMISTRY (2019)
Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours
Silvia Mironeasa et al.
FOODS (2019)
Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes
Ayca Aydogdu et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
Effects of concentrated and dephytinized wheat bran and rice bran addition on bread properties
Berrin Ozkaya et al.
JOURNAL OF TEXTURE STUDIES (2018)
Starch digestibility and predicted glycemic index in the bread fortified with pomelo (Citrus maxima) fruit segments
S. K. Reshmi et al.
FOOD CHEMISTRY (2017)
Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls
Michaela Laukova et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2017)
Determination of optimum experimental conditions for preparation and functional properties of hydroxypropylated, phosphorylated and hydroxypropyl-phosphorylated glutinous rice starch
Liping Yang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)
Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread
Jingming Ning et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
The mallow, Malva aegyptiaca L. (Malvaceae): Phytochemistry analysis and effects on wheat dough performance and bread quality
Nahed Fakhfakh et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
A Review of the Antioxidant Activity of Celery (Apium graveolens L)
Wesam Kooti et al.
JOURNAL OF EVIDENCE-BASED INTEGRATIVE MEDICINE (2017)
Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread
Fan Zhu et al.
FOOD CHEMISTRY (2016)
Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre-enriched wheat bread
Phantipha Chareonthaikij et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)
Effect of Arabinoxylan on Rheological Attributes and Bread Quality of Spring Wheats
Farhan Saeed et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2016)
Influence of potato flour on dough rheological properties and quality of steamed bread
Liu Xing-li et al.
JOURNAL OF INTEGRATIVE AGRICULTURE (2016)
Effect of extruded finger millet (Eleusine coracan L.) on textural properties and sensory acceptability of composite bread
Sharmila S. Patil et al.
FOOD BIOSCIENCE (2016)
Nutrient composition and starch characteristics of Quercus glandulifera Bl. seeds from China
Songnan Li et al.
FOOD CHEMISTRY (2015)
Total phenolics, flavonoids, antioxidant activity, crude fibre and digestibility in non-traditional wheat flakes and muesli
Daniela Sumczynski et al.
FOOD CHEMISTRY (2015)
The Effect of Oat Fibre Powder Particle Size on the Physical Properties of Wheat Bread Rolls
Marcin Kurek et al.
FOOD TECHNOLOGY AND BIOTECHNOLOGY (2015)
Effect of spinach powder on physico-chemical, rheological, nutritional and sensory characteristics of chapati premixes
M. A. Khan et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Effect of water content and flour particle size on gluten-free bread quality and digestibility
Esther de la Hera et al.
FOOD CHEMISTRY (2014)
Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins
Maria E. Matos et al.
FOOD HYDROCOLLOIDS (2014)
EFFECT OF COMPOSITIONAL VARIATION OF GLUTEN PROTEINS AND RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR ON THE TEXTURAL QUALITY OF WHITE SALTED NOODLES
Sheweta Barak et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2014)
Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin
Urszula Gawlik-Dziki et al.
FOOD CHEMISTRY (2013)
A Green Approach To Separate Spinach Pigments by Column Chromatography
Aubrey Johnston et al.
JOURNAL OF CHEMICAL EDUCATION (2013)
Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health
Garry Duthie et al.
NUTRIENTS (2013)
Supplementation of common white bread by coriander leaf powder
Lipi Das et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2012)
Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the MixolabA®
Cristina M. Rosell et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2010)
Estimation of tea quality by infusion colour difference analysis
YR Liang et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)
Share Paper
