Effect of sesame seed protein supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread

By El-Adawy T.A.  

Food Chemistry, Vol. 59, Iss. 1, 1997-05 ,pp. : 7-14

Elsevier

Access to resources Recommend Favorite

Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour

By Gupta Sheetal   Shimray Crassina A.   Venkateswara Rao G.  

International Journal of Food Sciences and Nutrition, Vol. 63, Iss. 4, 2012-06 ,pp. : 411-420

Informa Healthcare

Access to resources Recommend Favorite

Changes in the physical-chemical and organoleptic characteristics of parotta during storage

By Indrani D.   Jyothsna Rao S.   Udaya Sankar K.   Rao G.V.  

Food Research International, Vol. 33, Iss. 5, 2000-06 ,pp. : 323-329

Elsevier

Access to resources Recommend Favorite

Effect of microparticulated wheat bran on the physical properties of bread

By Kim Bum-Keun   Cho Ah-Ra   Chun Yong-Gi   Park Dong-June  

International Journal of Food Sciences and Nutrition, Vol. 64, Iss. 1, 2013-02 ,pp. : 122-129

Informa Healthcare

Access to resources Recommend Favorite

Effect of various dextrin substitutions for wheat flour on dough properties and bread qualities

By Miyazaki M.   Maeda T.   Morita N.  

Food Research International, Vol. 37, Iss. 1, 2004-01 ,pp. : 59-65

Elsevier

Access to resources Recommend Favorite