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Research article

First published 2017-7

Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation

Purificación García-Segovia, María J Pagán-Moreno, Irene F Lara [...]

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 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 2017-12

Products of chickpea processing as texture improvers in gluten-free bread

Libby G Bird, Casey L Pilkington, Agung Saputra [...]

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 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 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 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 2008-06

Effect of Nut Paste Enrichment on Physical Characteristics and Consumer Acceptability of Bread

B. Oliete, M. Gómez, V. Pando [...]

Food Science and Technology International

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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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