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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 2026

Evaluating alternative protein sources in cake formulations: Impact of mealworm,grasshopper,and cockroach powders on sensory,structural,and physical properties

Melis Bilgic, Sedanur Ozturk, Emrah Kirtil

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 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 2015-4

Effect of sorghum flour composition and particle size on quality properties of gluten-free bread

Emily Frederick Trappey, Hanna Khouryieh, Fadi Aramouni [...]

Food Science and Technology International

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Research article

First published 2015-7

Effect of tiger nut-derived products in gluten-free batter and bread

Núria Aguilar, Elena Albanell, Begoña Miñarro [...]

Food Science and Technology International

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Research article

First published 2009-04

Improvement of Quality of Gluten-free Layer Cakes

F. Ronda, M. Gómez, P.A. Caballero [...]

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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Research article

First published 2019-4

Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics

Przemysław Kowalczewski, Maria Różańska, Agnieszka Makowska [...]

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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