Sage Journals: Discover world-class research

Retricted access

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

Retricted access

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

Retricted access

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

Retricted access

Other

First published 2003-04

Effect of Sodium Lauryl Sulphate on the Texture of Sponge Cake

Hardeep Singh Gujral, C. M. Rosell

Food Science and Technology International

Retricted access

Research article

First published 2009

Effect of Crumb Rubber Bituminous Mixes on Functional Characteristics of Road Pavements

Rodrigo Miró, Félix Pérez-Jiménez, Adriana H. Martínez [...]

Transportation Research Record: Journal of the Transportation Research Board

Retricted access

Research article

First published 2017-3

Influence of baking conditions on the quality attributes of sponge cake

M Micaela Ureta, Daniela F Olivera, Viviana O Salvadori

Food Science and Technology International

Retricted access

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

Retricted access

Research article

First published 2024-7

Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins)

Alfonso Totosaus, Edith Santos-Atenco, Ofelia G Meza-Márquez [...]

Food Science and Technology International

Retricted access

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

Retricted access

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

Search results