The Effects of Three Modified Whole‐Grain Corn Flours on the Quality of European‐Style Bread

Documenti analoghi

• Enhanced Cassava Flour Quality to Improve the Cassava Bread by Attibutes Yeast Fermentation
  di: Peixu Du, et al.
  Pubblicazione: (2025)
• Effect of Incorporating Oat Flour and Sourdough on the Sensory and Technological Characteristics of Bread
  di: Masoome Sayadi, et al.
  Pubblicazione: (2025)
• Utilizing Quinoa Flour for Functional Lavash Bread Production
  di: Mustafa Akturfan, et al.
  Pubblicazione: (2025)
• The Effects of Die Temperature and Screw Speed on Extruded Pulse Flours and Their Application in Bread Production
  di: Kübra Tuluk, et al.
  Pubblicazione: (2025)
• Integration of Multi‐Cereals Into Wheat Flour: Nutritional Composition, Dough Rheology, and Sensory Profile of Composite Breads
  di: Farooq Hafeez, et al.
  Pubblicazione: (2025)