| 1 |
Influence of inulin on physical characteristics and staling rate of gluten-free bread
Ziobro R, Korus J, Juszczak L, Witczak T
Journal of Food Engineering, 116(1), 21, 2013 |
| 2 |
Improvement of the quality of wheat bread by addition of glycoside hydrolase family 10 xylanases
Zheng H, Guo B, Chen XL, Fan SJ, Zhang YZ
Applied Microbiology and Biotechnology, 90(2), 509, 2011 |
| 3 |
Quality and mold control of enriched white bread by combined radio frequency and hot air treatment
Liu YH, Tang JM, Mao ZH, Mah JH, Jiao SS, Wang SJ
Journal of Food Engineering, 104(4), 492, 2011 |
| 4 |
Rheological properties of gluten-free bread formulations
Demirkesen L, Mert B, Sumnu G, Sahin S
Journal of Food Engineering, 96(2), 295, 2010 |
| 5 |
Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations
Lazaridou A, Duta D, Papageorgiou M, Belc N, Biliaderis CG
Journal of Food Engineering, 79(3), 1033, 2007 |
| 6 |
Using of hazelnut testa as a source of dietary fiber in breadmaking
Anil M
Journal of Food Engineering, 80(1), 61, 2007 |
| 7 |
Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination
Caballero PA, Gomez M, Rosell CM
Journal of Food Engineering, 81(1), 42, 2007 |
| 8 |
Significance of microbial transglutaminase on the sensory, mechanical and crumb grain pattern of enzyme supplemented fresh pan breads
Collar C, Bollain C, Angioloni A
Journal of Food Engineering, 70(4), 479, 2005 |
