Works matching Bread composition
Results: 398
EFFECT OF SOYBEAN/CASSAVA FLOUR BLEND ON THE PROXIMATE COMPOSITION OF ETHIOPIAN TRADITIONAL BREAD PREPARED FROM QUALITY PROTEIN MAIZE.
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- African Journal of Food, Agriculture, Nutrition & Development, 2013, v. 13, n. 4, p. 7985, doi. 10.18697/ajfand.59.11535
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- Article
European Ban on Potassium Bromate in Bread: Composition and Health Impact.
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- European Food & Feed Law Review, 2023, v. 18, n. 6, p. 358
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- Article
Relationships between Chemical Composition and Quality-Related Characteristics in Bread Making with Wheat Flour-Fine Bran Blends.
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- Journal of Food Quality, 2015, v. 38, n. 1, p. 30, doi. 10.1111/jfq.12103
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- Article
Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with Oncorhynchus tschawytscha Powder.
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- Nutrients, 2018, v. 10, n. 12, p. 1923, doi. 10.3390/nu10121923
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- Article
Effect of Flax Cake and Lupine Flour Addition on the Physicochemical, Sensory Properties, and Composition of Wheat Bread.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 13, p. 7840, doi. 10.3390/app13137840
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- Article
Bacterial Profile and Fatty Acid Composition of Anatolian Bee Bread Samples by Metataxonomic and Metabolomic Approach.
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- Current Microbiology, 2023, v. 80, n. 3, p. 1, doi. 10.1007/s00284-023-03195-2
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- Article
QUINOA (Chenopodium quinoa Willd.) Flour as Novel and Safe Ingredient in Bread Formulation.
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- CET Journal - Chemical Engineering Transactions, 2019, v. 75, p. 301, doi. 10.3303/CET1975051
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- Article
Valor nutritivo e análise sensorial de pão de sal adicionado de Pereskia aculeata.
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- Demetra: Food, Nutrition & Health / Alimentação, Nutrição & Saúde, 2014, v. 9, n. 4, p. 1027, doi. 10.12957/demetra.2014.11119
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- Article
Effect of Grewia Venusta FRESEN Mucilage on the Proximate Composition, Physical and Sensory Properties of Bread Produced from Wheat and Cassava Composite Flours.
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- International Journal of Food Studies, 2017, v. 6, p. 192, doi. 10.7455/ijfs/6.2.2017.a6
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- Article
Karadut (Morus nigra) Katkılı Ekmeğin Antioksidan Aktivitesi ve Fenolik Kompozisyonu.
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- Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2013, v. 3, n. 4, p. 43
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- Article
Karadut (Morus nigra) Katkılı Ekmeğin Antioksidan Aktivitesi ve Fenolik Kompozisyonu.
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- Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2012, v. 2, n. 4, p. 43
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- Article
The high and low molecular weight glutenin subunits and ω-gliadin composition of bread and durum wheats commonly grown in Portugal.
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- Plant Breeding, 1999, v. 118, n. 4, p. 297, doi. 10.1046/j.1439-0523.1999.00378.x
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- Article
PROXIMATE COMPOSITION, BREAD CHARACTERISTICS AND SENSORY EVALUATION OF COCOYAM-WHEAT COMPOSITE BREADS.
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- African Journal of Food, Agriculture, Nutrition & Development, 2011, v. 11, n. 7, p. 5586, doi. 10.18697/ajfand.48.11315
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- Article
Hybrid Modification of Wheat Bran Using Microbial Processing and Ultrasound: Enhancements in Bran Composition and Bread Quality †.
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- Foods, 2025, v. 14, n. 2, p. 167, doi. 10.3390/foods14020167
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- Article
Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition up to 8.5 GHz.
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- Foods, 2023, v. 12, n. 12, p. 2396, doi. 10.3390/foods12122396
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- Article
DEVELOPMENT OF RECIPE COMPOSITION OF BREAD WITH THE INCLUSION OF JUNIPER USING MATHEMATICAL MODELING AND ASSESSMENT OF ITS QUALITY.
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- Eastern-European Journal of Enterprise Technologies, 2020, v. 108, n. 11, p. 6, doi. 10.15587/1729-4061.2020.219020
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- Article
Wheat Grain Composition, Dough Rheology and Bread Quality as Affected by Nitrogen and Sulfur Fertilization and Seeding Density.
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- Agronomy, 2020, v. 10, n. 2, p. 233, doi. 10.3390/agronomy10020233
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Effects of Gliadin/Glutenin and HMW-GS/ LMW-GS Ratio on Dough Rheological Properties and Bread-Making Potential of Wheat Varieties.
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- Journal of Food Quality, 2015, v. 38, n. 2, p. 71, doi. 10.1111/jfq.12122
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Quality Attributes and Storage Stability of Bread from Wheat-Tigernut Composite Flour.
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- Journal of Culinary Science & Technology, 2019, v. 17, n. 1, p. 75, doi. 10.1080/15428052.2017.1404537
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- Article
Мастнокиселинен състав в хляб тип „диабетичен" предназначен за специфични здравословни нужди
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- Bulgarian Journal of Crop Science / Rastenievdni Nauki, 2019, v. 56, n. 4, p. 55
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BREAD LOAF TALKS ON TEACHING COMPOSITION.
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- 1927
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- Book Review
Mineral Composition of Bread Wheat Cultivars as Influenced by Different Fertilizer Sources and Weed Management Practices.
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- Gesunde Pflanzen, 2022, v. 74, n. 4, p. 1087, doi. 10.1007/s10343-022-00671-w
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Fruition of quality in bread fortified with mushroom and dates.
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- Clarion: International Multidisciplinary Journal, 2018, v. 7, n. 2, p. 26, doi. 10.5958/2277-937x.2018.00027.8
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Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders.
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- Journal of Food Quality, 2017, p. 1, doi. 10.1155/2017/9536716
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Минерален състав в хляб на основата на биопълнозърнести брашна с добавка на екстракти от мащерка, маточина и риган.
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- Journal of Mountain Agriculture on the Balkans (JMAB), 2023, v. 26, n. 2, p. 360
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Мастнокиселинен състав на ръжен хляб тип „диабетичен“ с добавки на ленено, конопено и сусамово брашно
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- Journal of Mountain Agriculture on the Balkans (JMAB), 2019, v. 22, n. 2, p. 240
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- Article
Effect of Psyllium on Physical Properties, Composition and Acceptability of Whole Grain Breads.
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- Foods, 2022, v. 11, n. 12, p. 1685, doi. 10.3390/foods11121685
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Nutrient Composition and Antioxidant Performances of Bread-Making Products Enriched with Stinging Nettle (Urtica dioica) Leaves.
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- Foods, 2021, v. 10, n. 5, p. 938, doi. 10.3390/foods10050938
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Rye Bread Defects: Analysis of Composition and Further Influence Factors as Determinants of Dry-Baking.
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- Foods, 2020, v. 9, n. 12, p. 1900, doi. 10.3390/foods9121900
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CHEMICAL COMPOSITION OF MUSCLE AFTER BEE BREAD APPLICATION IN THE NUTRITION OF JAPANESE QUAILS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2020, v. 9, n. 4, p. 831, doi. 10.15414/jmbfs.2020.9.4.831-835
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CHARACTERIZATION OF MORINGA OLEIFERA LEAVES AND ITS UTILIZATION AS VALUE ADDED INGREDIENT IN UNLEAVENED FLAT BREAD (CHAPATTI).
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- Journal of Microbiology, Biotechnology & Food Sciences, 2018, v. 8, n. 1, p. 751, doi. 10.15414/jmbfs.2018.8.1.751-755
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ATTEMPT TO APPLY STABILIZED WHEAT GERM FOR BREAD SUPPLEMENTATION.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 40, doi. 10.15414/jmbfs.2015.4.special3.40-43
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- Article
PROTEIN CONTENT AND AMINO ACID COMPOSITION IN SEED OF BREAD WHEAT (Triticum aestivum L.).
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- Genetika (0534-0012), 2023, v. 55, n. 1, p. 301, doi. 10.2298/gensr2301301u
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Effects of water deficit and different nitrogen fertilizer treatments on the quality of wheat for Chinese fresh white noodles and steamed bread and the composition of storage proteins.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 4, p. 1834, doi. 10.1002/jsfa.10224
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- Article
Effects of water deficit and different nitrogen fertilizer treatments on the quality of wheat for Chinese fresh white noodles and steamed bread and the composition of storage proteins.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 14, p. 6431, doi. 10.1002/jsfa.9922
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Fatty Acid and Proximate Composition of Bee Bread.
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- Food Technology & Biotechnology, 2016, v. 54, n. 4, p. 497, doi. 10.17113/ftb.54.04.16.4635
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EVALUATION OF NUTRITIONAL AND SENSORY PROPERTIES OF BREAD ENRICHED WITH SPIRULINA.
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- Annals: Food Science & Technology, 2014, v. 15, n. 2, p. 270
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Proximate Composition and Bread Making Performance of Selected Wheat Varieties Grown in Nigeria.
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- Nigerian Food Journal, 2018, v. 36, n. 2, p. 88
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Chemical and amino acid composition of various breads consumed in Bahrain.
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- Ecology of Food & Nutrition, 1988, v. 21, n. 3, p. 211, doi. 10.1080/03670244.1988.9991034
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Glycemic Index and Chemical Composition of Traditional Omani Breads.
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- International Journal of Food Properties, 2010, v. 13, n. 1, p. 198, doi. 10.1080/10942910802472852
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Macroalgal biomass as an additional ingredient of bread.
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- International Food Research Journal, 2015, v. 22, n. 2, p. 812
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Sodium chloride composition of commercial white bread in Morocco.
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- Eastern Mediterranean Health Journal, 2017, v. 23, n. 10, p. 708, doi. 10.26719/2017.23.10.708
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- Article
Effects of Defatted Rice Bran–Fortified Bread on the Gut Microbiota Composition of Healthy Adults With Low Dietary Fiber Intake: Protocol for a Crossover Randomized Controlled Trial.
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- JMIR Research Protocols, 2024, v. 13, p. 1, doi. 10.2196/59227
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Utilization of Cheese Whey and UF Milk Permeate in Manufacture of Egyptian Baladi Bread.
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- Alexandria Journal of Food Science & Technology, 2018, v. 15, n. 1, p. 9
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Application of urease inhibitor improves protein composition and bread-baking quality of urea fertilized winter wheat.
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- Berichte aus dem Julius Kühn-Institut, 2020, n. 208, p. 28
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Variation of heavy metal and micro and macro element concentrations of bread and durum wheats and their relationship in grain of Turkish wheat cultivars.
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- Environmental Monitoring & Assessment, 2012, v. 184, n. 9, p. 5511, doi. 10.1007/s10661-011-2357-3
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DOUGH REOLOGY AND PROPERTIES OF GLUTEN-FREE RICE BREADS AS AFFECTED BY ADDITION OF HYDROCOLLOIDS AND EMULSIFIERS.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 4, p. 158
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Consumer Preferences for Superfood Ingredients—the Case of Bread in Germany.
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- Sustainability (2071-1050), 2018, v. 10, n. 12, p. 4667, doi. 10.3390/su10124667
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Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour.
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- Food Science & Technology International, 2017, v. 23, n. 4, p. 310, doi. 10.1177/1082013217690064
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Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain.
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- Food Science & Technology International, 2017, v. 23, n. 3, p. 235, doi. 10.1177/1082013216683133
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- Article