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Research article

First published 2009-08

Effect of Raisin Juice Addition on Bread Produced from Different Wheat Cultivars

D. Sabanis, C. Soukoulis, C. Tzia

Food Science and Technology International

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Research article

First published 2011-6

Influence of Wheat Milling on Low-hydration Bread Quality Developed by Sheeting Rolls

M. Gómez, E. Ruiz-París, B. Oliete

Food Science and Technology International

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Research article

First published 2008-10

Effect of Artichoke (Cynara scolymus L.) Fiber on Textural and Sensory Qualities of Wheat Bread

M.J. Frutos, L. Guilabert-Antón, A. Tomás-Bellido [...]

Food Science and Technology International

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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 2026

Effect of modified quinoa flour addition on quality attributes of gluten-free rice bread

Yamila G Sánchez, Luciana C González, Maria A Loubes [...]

Food Science and Technology International

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Research article

First published 2021-7

Evaluating the traditional bread properties with new formula: Affected by triticale and cress seed gum

Zahra Sheikholeslami, Maryam Mahfouzi, Mahdi Karimi [...]

Food Science and Technology International

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Research article

First published 2018-4

Quality characteristics of wheat flour dough and bread containing grape pomace flour

Monika Šporin, Martina Avbelj, Boris Kovač [...]

Food Science and Technology International

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Research article

First published 2006-12

Influence of Prebiotic Additions on the Quality of Gluten-free Bread and on the Content of Inulin and Fructooligosaccharides

J. Korus, K. Grzelak, K. Achremowicz [...]

Food Science and Technology International

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Research article

First published 2017-6

Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour

Rakkhumkaew Numfon

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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