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Articles (55)

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1-10 of 55 results for bread volume

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Select article: Flax and wattle seed powders enhance volume and softness of gluten-free bread

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Research article

First published 2019-1

Flax and wattle seed powders enhance volume and softness of gluten-free bread

Revathy Krishna Kumar, Manmath Bejkar, Shanshan Du [...]

Food Science and Technology International

Select article: Effect of Nut Paste Enrichment on Wheat Dough Rheology and Bread Volume

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Research article

First published 2008-02

Effect of Nut Paste Enrichment on Wheat Dough Rheology and Bread Volume

M. Gómez, B. Oliete, P.A. Caballero [...]

Food Science and Technology International

Select article: Quality of wheat breads enriched with flour from germinated amaranth seeds

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Research article

First published 2022-7

Quality of wheat breads enriched with flour from germinated amaranth seeds

Luciano M Guardianelli, María V Salinas, María C Puppo

Food Science and Technology International

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

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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

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

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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

Select article: Use of Response Surface Methodology to Optimize Gluten-Free Bread Fortified with Soy Flour and Dry Milk

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Other

First published 2004-02

Use of Response Surface Methodology to Optimize Gluten-Free Bread Fortified with Soy Flour and Dry Milk

H. D. Sanchez, C. A. Osella, M. A. de la Torre

Food Science and Technology International

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

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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

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

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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

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

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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

Select article: Advances in gluten-free bread technology

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Research article

First published 2015-6

Advances in gluten-free bread technology

PH Nitcheu Ngemakwe, M Le Roes-Hill, VA Jideani

Food Science and Technology International

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