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Research article

First published 2025-6

Effect of cold-pressed Nigella sativa seed meal on dough quality and nutritional value of bread

Yavuz YÜKSEL, Mustafa Kiralan, Mohamed Fawzy Ramadan

Food Science and Technology International

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Research article

First published 2023-10

Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ

Strahinja Vidosavljević, Jana Zahorec, Nemanja Bojanić [...]

Food Science and Technology International

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Research article

First published 2007-9

In Vitro Bioavailability of Iron and Sensory Qualities of Iron-Fortified Wheat Biscuits

Thara Govindaraj, Leelavathi KrishnaRau, Jamuna Prakash

Food and Nutrition Bulletin

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Research article

First published 2007-06

Effect of Sweet Potato Leaf and Stem Addition on Dough Properties and Bread Quality

L.-Y. Liu, K.-L. Wu, Y.-W. Jen [...]

Food Science and Technology International

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Research article

First published 2015-1

Effect of barley flour on rheological characteristics of dough,organoleptic,nutritional and storage characteristics of south Indian parotta

G Koushika Maiya, BG Shwetha, D Indrani

Food Science and Technology International

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Research article

First published 2022-1

Changes in rheology,quality,and staling of white breads enriched with medium-polymerized inulin

Jefferson HT Barros, Celia ML Franco

Food Science and Technology International

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Research article

First published 2025-3

Effects of barley seedling powder on rheological properties of dough and quality of steamed bread

Xiaohuang Cao, Md. Nahidul Islam, Dandan Lu [...]

Food Science and Technology International

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Research article

First published 2021-4

Rheological characteristics of wheat–chickpea composite flour doughs and effect of Amla powder ( Phyllanthus emblica L.) addition on the functional properties of bread

Tasleem A Zafar, Ahmad R Allafi, Dina Alkandari [...]

Food Science and Technology International

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