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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 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 2001-12

Lipid Binding of Fresh and Stored Formulated Wheat Breads. Relationships with Dough and Bread Technological Performance

C. Collar, J. C. Martínez, C. M. Rosell

Food Science and Technology International

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Research article

First published 2021-12

LF NMR spectroscopy analysis of water dynamics and texture of Gluten-Free bread with cricket powder during storage

Przemysław Łukasz Kowalczewski, Katarzyna Walkowiak, Łukasz Masewicz [...]

Food Science and Technology International

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Research article

First published 2009-02

Breadmaking Performance and Keeping Behavior of Cocoa-soluble Fiber-enriched Wheat Breads

C. Collar, C.M. Rosell, B. Muguerza [...]

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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Other

First published 2003-02

Note: Effect of Barley Flour,Wet Gluten and Ascorbic Acid on Bread Crumb Texture

Hardeep Singh Gujral, S. Gaur, C. M. Rosell

Food Science and Technology International

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Research article

First published 2019-4

Effect of chitosan on physicochemical and rheological attributes of bread

Gargi Ghoshal, Sapna Mehta

Food Science and Technology International

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Research article

First published 2013-6

Physico-chemical and functional properties of spray-dried sourdough in breadmaking

Abolfazl Golshan Tafti, Seyed Hadi Peighambardoust, Javad Hesari [...]

Food Science and Technology International

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Research article

First published 2020-1

Application of rich in β-glucan flours and preparations in bread baked from frozen dough

Kurek Marcin Andrzej, Moczkowska Małgorzata, Karp Sabina [...]

Food Science and Technology International

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