"
Effect of Wholemeal Durum Wheat Varieties on Bread Quality"
written by Alessandra Danza, Marcella Mastromatteo, Lucia Lecce, Sara Spinelli, Janine Laverse, Vincenzo Lampignano, Francesco Contò, Matteo Alessandro Del Nobile,
published by
Food and Nutrition Sciences,
Vol.5 No.11, 2014
has been cited by the following article(s):
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[1]
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Experimental use of food additives to accelerate the technological process of bakery production
IOP Conference Series: Earth and Environmental Science,
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DOI:10.1088/1755-1315/613/1/012099
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[2]
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Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product
Food Chemistry,
2017
DOI:10.1016/j.foodchem.2016.11.135
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[3]
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Potato Staple Food Processing Technology
SpringerBriefs in Food, Health, and Nutrition,
2017
DOI:10.1007/978-981-10-2833-5_7
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