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Research article

First published 2014-3

Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta

Cristina S Martinez, Pablo D Ribotta, María Cristina Añón [...]

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 2017-7

Optimization of mold wheat bread fortified with soy flour,pea flour and whey protein concentrate

Melina Erben, Carlos A Osella

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 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

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Research article

First published 2022

Effect of partial substitution of wheat flour by quinoa ( Chenopodium quinoa Willd.) and tarwi ( Lupinus mutabilis Sweet) flours on dough and bread quality

Carla Gutierrez-Castillo, Sylvia Alcázar-Alay, Julio Vidaurre-Ruiz [...]

Food Science and Technology International

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Research article

First published 2017-12

Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread

Isela Carballo Pérez, Tai-Hua Mu, Miao Zhang [...]

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 2012-9

Performance of Iron Spot Test with Arabic Bread Made from Fortified White Wheat Flour

Erin Nichols, Nancy Aburto, Hanan Masa'd [...]

Food and Nutrition Bulletin

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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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