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Research article

First published 2015-4

Effect of sorghum flour composition and particle size on quality properties of gluten-free bread

Emily Frederick Trappey, Hanna Khouryieh, Fadi Aramouni [...]

Food Science and Technology International

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Research article

First published 2017-4

Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain

Bojana Filipčev, Marija Bodroža-Solarov, Mladenka Pestorić [...]

Food Science and Technology International

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Research article

First published 2017-1

Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads

Concha Collar, Paola Conte

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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Research article

First published 2008-08

Effect of the Use of Ground Flaxseed on Quality and Chemical Composition of Bread

Ö. Menteş, E. Bakkalbaşşi, R. Ercan

Food Science and Technology International

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Research article

First published 2018-4

Composition of legume soaking water and emulsifying properties in gluten-free bread

San Huang, Yuling Liu, Weihan Zhang [...]

Food Science and Technology International

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Research article

First published 2022-08

Proximate Composition,Antidiabetic and Hypolipidemic Activity of Bread Produced from Wheat–Sorghum Base Supplemented with Mung Bean Malt and Carrot Flour

Eucharia Onwurafor, Eunice Uzodinma, Chinwe Aronu [...]

Journal of Medicinal Food

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Research article

First published 2020-6

Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions

LS Sciarini, ME Steffolani, A Fernández [...]

Food Science and Technology International

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Book review

First published 1927-5

Book Review: Bread Loaf Talks on Teaching Composition

Journal of Education

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Research article

First published 2007-08

Alternative Use of Chickpea Flour in Breadmaking: Chemical Composition and Starch Digestibility of Bread

R.G. Utrilla-Coello, P. Osorio-Díaz, L.A. Bello-Pérez

Food Science and Technology International

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