|
[1]
|
Rheological and Textural Characteristics of Functional Breads Fortified with Different Eggshell Powders
Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi,
2024
DOI:10.21597/jist.1466425
|
|
|
|
|
[2]
|
Rheological characteristics of composite flour substituted by moringa leaf flour (Moringa oliefera) for bread-making
Journal of Agroalimentary Processes and Technologies,
2024
DOI:10.59463/JAPT.2024.2.05
|
|
|
|
|
[3]
|
Fortification of dough with moringa, coriander, and amaranth improves the nutritional composition, health‐benefiting properties, and sensory attributes of Nigerian wheat bread
Food Science & Nutrition,
2024
DOI:10.1002/fsn3.3753
|
|
|
|
|
[4]
|
Effect of Millet flour addition on dough rheology, chapati quality, and moisture distribution
Food and Humanity,
2024
DOI:10.1016/j.foohum.2024.100249
|
|
|
|
|
[5]
|
Effect of quinoa (Chenopodium quinoa W.) flour supplementation in breads on the lipid profile and glycemic index: an in vivo study
Frontiers in Nutrition,
2024
DOI:10.3389/fnut.2024.1341539
|
|
|
|
|
[6]
|
Phytochemicals in Agriculture and Food
Biochemistry,
2024
DOI:10.5772/intechopen.111716
|
|
|
|
|
[7]
|
Upcycling soy processing waste (okara) into structured emulsions for fat replacement in sweet bread
Journal of the Science of Food and Agriculture,
2023
DOI:10.1002/jsfa.12361
|
|
|
|
|
[8]
|
Food Security Challenges and Approaches
Sustainable Development,
2023
DOI:10.5772/intechopen.105996
|
|
|
|
|
[9]
|
A Glance at Food Processing Applications
2022
DOI:10.5772/intechopen.99488
|
|
|
|
|
[10]
|
Functional Cereals and Cereal Foods
2022
DOI:10.1007/978-3-031-05611-6_9
|
|
|
|
|
[11]
|
Proximate Composition, Functional Properties and Sensory attributes of Gruels prepared from Blends of Sorghum and Pigeon Pea Flours
International Journal of Home Economics, Hospitality and Allied Research,
2022
DOI:10.57012/ijhhr.v1n2.019
|
|
|
|
|
[12]
|
Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods—A Review
Sustainability,
2022
DOI:10.3390/su14020605
|
|
|
|
|
[13]
|
Nutritional, antioxidant, carbohydrate hydrolyzing enzyme inhibitory activities, and glyceamic index of wheat bread as influence by bambara groundnut substitution
SN Applied Sciences,
2022
DOI:10.1007/s42452-022-05018-8
|
|
|
|
|
[14]
|
Effect of Fortification of Defatted Moringa Oleifera Seed Flour on Consumers Acceptability and Nutritional Characteristics of Wheat Bread
European Food Science and Engineering,
2022
DOI:10.55147/efse.1126061
|
|
|
|
|
[15]
|
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties
Foods,
2021
DOI:10.3390/foods10010075
|
|
|
|
|
[16]
|
The analysis of bread quality from Moringa oleifera (kelor) leaf flour
INTERNATIONAL CONFERENCE ON LIFE SCIENCES AND TECHNOLOGY (ICoLiST 2020),
2021
DOI:10.1063/5.0052664
|
|
|
|
|
[17]
|
Nutritional Composition and Sensory Evaluation of Cake Fortified with Moringa oleifera Leaf Powder and Ripe Banana Flour
Applied Sciences,
2021
DOI:10.3390/app11188474
|
|
|
|
|
[18]
|
Oilseeds: Health Attributes and Food Applications
2021
DOI:10.1007/978-981-15-4194-0_16
|
|
|
|
|
[19]
|
Effect of Emulsifier Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) and Enzyme Transglutaminase on Quality Characteristics of Rice Bran Croissants
International Journal of Food Studies,
2021
DOI:10.7455/ijfs/10.si.2021.a3
|
|
|
|
|
[20]
|
Potential Application of Hippophae Rhamnoides in Wheat Bread Production
Molecules,
2020
DOI:10.3390/molecules25061272
|
|
|
|
|
[21]
|
Bread consumption pattern and the potential of orange-fleshed sweetpotato-composite bread in Ghana
African Journal of Food, Agriculture, Nutrition and Development,
2020
DOI:10.18697/ajfand.93.19325
|
|
|
|
|
[22]
|
Nutritional and Organoleptic Evaluation of Baked Products Incorporating Stabilized Rice Bran
Current Nutrition & Food Science,
2020
DOI:10.2174/1573401315666190112144508
|
|
|
|
|
[23]
|
The Effect of Moringa oleifera Leaf Powder on the Physical Quality, Nutritional Composition and Consumer Acceptability of White and Brown Breads
Foods,
2020
DOI:10.3390/foods9121910
|
|
|
|
|
[24]
|
Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread
International Journal of Food Science,
2020
DOI:10.1155/2020/8874872
|
|
|
|
|
[25]
|
Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response
International Journal of Food Science & Technology,
2018
DOI:10.1111/ijfs.13820
|
|
|
|
|
[26]
|
Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified with Natural Sources of Calcium
Journal of Food Quality,
2018
DOI:10.1155/2018/8308361
|
|
|
|
|
[27]
|
Product Development of Chocolate with Quality Function Deployment Approach: A Case Study in SMEs Chocolate Industry in Indonesia
IOP Conference Series: Earth and Environmental Science,
2018
DOI:10.1088/1755-1315/209/1/012011
|
|
|
|
|
[28]
|
Food industry by-products used as functional ingredients of bakery products
Trends in Food Science & Technology,
2017
DOI:10.1016/j.tifs.2017.07.003
|
|
|
|
|
[29]
|
Impact of the addition of RS-III prepared from sweet potato starch on the quality of bread
Journal of Food Measurement and Characterization,
2017
DOI:10.1007/s11694-017-9469-6
|
|
|
|
|
[30]
|
Nutritive value and acceptability of bread fortified with moringa seed powder
Journal of the Saudi Society of Agricultural Sciences,
2017
DOI:10.1016/j.jssas.2017.05.002
|
|
|
|
|
[31]
|
Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders
Journal of Food Quality,
2017
DOI:10.1155/2017/9536716
|
|
|
|
|
[32]
|
Sensory evaluation and nutritional value of balady flat bread supplemented with banana peels as a natural source of dietary fiber
Annals of Agricultural Sciences,
2016
DOI:10.1016/j.aoas.2016.07.002
|
|
|
|
|
[33]
|
Evaluation Quality of One Layer Flat Bread Supplemented with Beans and Sorghum Baked on Hot Metal Surface
Food and Nutrition Sciences,
2014
DOI:10.4236/fns.2014.522238
|
|
|
|