Works matching DE "NUTRITIONAL value of bread"
Results: 54
Hydroxypropyl Methylcellulose and Whey Protein Concentrate as Technological Improver in Formulation of Gluten-Free Protein Rich Bread.
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- Current Research in Nutrition & Food Science, 2018, v. 6, n. 1, p. 211, doi. 10.12944/CRNFSJ.6.1.24
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- Article
Salt Content in VVhite Bread in the Republic of Srpska.
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- Scripta Medica, 2017, v. 48, n. 1, p. 24, doi. 10.18575/msrs.sm.e.17.04
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Effects of enriched-bread on nutritional and functional status in elderly nursing home residents at risk of malnutrition.
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- Médecine & Nutrition, 2012, v. 48, n. 2, p. 31
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Protein fortification with mealworm (Tenebrio molitor L.) powder: Effect on textural, microbiological, nutritional and sensory features of bread.
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- PLoS ONE, 2019, v. 14, n. 2, p. 1, doi. 10.1371/journal.pone.0211747
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Techno-functional and nutritional performance of commercial breads available in Europe.
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- Food Science & Technology International, 2016, v. 22, n. 7, p. 621, doi. 10.1177/1082013216637724
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- Article
Influence of maize germ oilcake on processes of wheat dough ripening and bread quality and nutritional value.
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- Ukrainian Food Journal, 2017, v. 6, n. 1, p. 28, doi. 10.24263/2304-974X-2017-6-1-5
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- Article
Reconciling the evolutionary origin of bread wheat (Triticum aestivum).
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- New Phytologist, 2017, v. 213, n. 3, p. 1477, doi. 10.1111/nph.14113
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- Article
FACTORS OF PURCHASE OF BREAD - PROSPECT TO REGAIN THE MARKET SHARE?
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- Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2016, v. 64, n. 3, p. 1067, doi. 10.11118/actaun201664031067
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- Article
EFFECT OF EXTRACTION RATE OF WHEAT AND CORN FLOUR ON NUTRITIONAL VALUE AND QUALITY OF BALADY BREAD.
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- Zagazig Journal of Agricultural Research, 2015, v. 42, n. 1, p. 81
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- Article
Differential effect of beetroot bread on postprandial DBP according to Glu298Asp polymorphism in the eNOS gene: a pilot study.
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- Journal of Human Hypertension, 2014, v. 28, n. 12, p. 726, doi. 10.1038/jhh.2014.16
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- Article
MORPHO-PHYSIOLOGICAL DIVERSITY IN ADVANCED LINES OF BREAD WHEAT UNDER DROUGHT CONDITIONS AT POST-ANTHESIS STAGE.
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- JAPS: Journal of Animal & Plant Sciences, 2015, v. 25, n. 2, p. 431
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- Article
Efecto del consumo de panes integrales con amaranto (Amaranthus dubius Mart; ex Thell;) sobre la respuesta glicémica y parámetros bioquímicos en ratas Sprague dawley.
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- Nutrición Hospitalaria, 2015, v. 31, n. 1, p. 313, doi. 10.3305/nh.2015.31.1.7695
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- Article
THE DEVELOPMENT OF CHEMICAL LEAVENERS: ASH, ANTLERS AND AERATED SALT.
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- Petits Propos Culinaires, 2015, n. 102, p. 78, doi. 10.1558/ppc.28354
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- Article
Seeds to Bread.
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- 2019
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- Book Review
FUNCTIONAL AND NUTRITIONAL CHARACTERISTICS OF RAGI-WHEAT COMPOSITE FLOUR AND ITS USE IN BREAD MAKING.
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- Asian Journal of Dairy & Food Research, 2013, p. 120
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- Article
Impact of Heat Moisture Treatment and Hydration Level of Flours on the Functional and Nutritional Value-Added Wheat-Barley Blended Breads.
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- Food & Bioprocess Technology, 2018, v. 11, n. 5, p. 966, doi. 10.1007/s11947-018-2067-8
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- Article
Nudging children towards whole wheat bread: a field experiment on the influence of fun bread roll shape on breakfast consumption.
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- BMC Public Health, 2014, v. 14, p. 1, doi. 10.1186/1471-2458-14-906
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- Article
Rheological, baking, and sensory properties of composite bread dough with breadfruit ( Artocarpus communis Forst) and wheat flours.
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- Food Science & Nutrition, 2016, v. 4, n. 4, p. 573, doi. 10.1002/fsn3.321
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- Article
Effect of conventional milling on the nutritional value and antioxidant capacity of wheat types common in Ethiopia and a recovery attempt with bran supplementation in bread.
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- Food Science & Nutrition, 2016, v. 4, n. 4, p. 534, doi. 10.1002/fsn3.315
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- Article
Technological and nutritional aspect of different hemp types addition: Comparison of flour and wholemeal effect.
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- Croatian Journal of Food Science & Technology, 2015, v. 7, n. 2, p. 68, doi. 10.17508/CJFST.2015.7.2.01
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- Article
Application of coated wheat bran to producing barbari bread with increased nutritional value and improved bread texture and shelf life.
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- Acta Alimentaria, 2018, v. 47, n. 3, p. 259, doi. 10.1556/066.2018.47.3.1
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ON POTENTIAL USE OF HEMP FLOUR IN BREAD PRODUCTION.
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- Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering, 2017, v. 10, n. 1, p. 113
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- Article
Modified Rice Straw as Adsorbent Material to Remove Aflatoxin B<sub>1</sub> from Aqueous Media and as a Fiber Source in Fino Bread.
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- Journal of Toxicology, 2016, p. 1, doi. 10.1155/2016/6869582
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- Article
Wheat (Triticum aestivum L.) Bran in Bread Making: A Critical Review.
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- Comprehensive Reviews in Food Science & Food Safety, 2016, v. 15, n. 1, p. 28, doi. 10.1111/1541-4337.12176
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- Article
Bread Staling: Updating the View.
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- Comprehensive Reviews in Food Science & Food Safety, 2014, v. 13, n. 4, p. 473, doi. 10.1111/1541-4337.12064
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- Article
Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of High Protein, High Fibre and Low Carbohydrate Bread.
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- Food & Bioprocess Technology, 2012, v. 5, n. 8, p. 2998, doi. 10.1007/s11947-011-0752-y
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- Article
Against the grain.
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- AQ: Australian Quarterly, 2014, v. 85, n. 1, p. 31
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- Article
Hasty pudding versus tasty bread: regional variations in diet and nutrition during the Industrial Revolution.
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- Local Population Studies, 2012, n. 89, p. 9, doi. 10.35488/lps89.2012.9
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- Article
Developing Low-Fat Banana Bread by Using Okra Gum as a Fat Replacer.
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- Journal of Culinary Science & Technology, 2017, v. 15, n. 1, p. 36, doi. 10.1080/15428052.2016.1188192
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- Article
Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour.
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- International Journal of Food Science, 2019, p. 1, doi. 10.1155/2019/4686727
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- Article
DIETARY FIBRES AND BREAD: ATTITUDES, BELIEFS AND KNOWLEDGE AMONG YOUNG POPULATION.
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- Food & Feed Research, 2017, v. 44, n. 2, p. 143, doi. 10.5937/FFR1702143S
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Evaluation of nutritional quality of developed functional bread fortified with Mushroom and dates.
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- Clarion: International Multidisciplinary Journal, 2016, v. 5, n. 1, p. 23, doi. 10.5958/2277-937X.2016.00004.6
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- Article
Perilla frutescens: a potential ingredient for the enhancement of white bread as a source of Omega-3.
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- Acta Scientiarum: Technology, 2016, v. 38, n. 4, p. 399, doi. 10.4025/actascitechnol.v38i4.27436
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- Article
The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread.
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- Journal of Food Quality, 2017, p. 1, doi. 10.1155/2017/7352631
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- Article
In Vitro Bioavailability of Calcium, Magnesium, Iron, Zinc, and Copper from Gluten-Free Breads Supplemented with Natural Additives.
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- Biological Trace Element Research, 2018, v. 182, n. 1, p. 140, doi. 10.1007/s12011-017-1065-4
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Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour.
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- Foods, 2018, v. 7, n. 9, p. 135, doi. 10.3390/foods7090135
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- Article
JUSTIFICATION FOR USE OF TWO-COMPONENT MIXTURES FOR COOKING WHEAT BREAD.
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- Technology Audit & Production Reserves, 2018, v. 4, n. 3(42), p. 41, doi. 10.15587/2312-8372.2018.141385
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- Article
Nutritional value, technological and sensory evaluation of gluten-free bread enriched with soybean flour and coconut oil.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 4, p. 3853, doi. 10.1007/s11694-021-00971-1
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- Article
Effect of Agaricus bisporus polysaccharide flour and inulin on the antioxidant and structural properties of gluten-free breads.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 3, p. 1884, doi. 10.1007/s11694-019-00107-6
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- Article
Towards bridging wheat gap in Egypt by using cassava, quinoa and guar as supplements for the production of balady bread.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 3, p. 1873, doi. 10.1007/s11694-019-00106-7
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- Article
Effect of modified atmosphere packaging on the quality of wheat bread fortified with soy flour and oat fibre.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 3, p. 1864, doi. 10.1007/s11694-019-00105-8
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- Article
Utilisation of Non-Traditional Forms of Cereals in Bakery Production.
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- Czech Journal of Food Sciences, 2014, v. 32, n. 3, p. 296, doi. 10.17221/245/2013-cjfs
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- Article
Understanding gluten-free dough for reaching breads with physical quality and nutritional balance.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 4, p. 653, doi. 10.1002/jsfa.6732
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- Article
Solid-State Fermentation of Silybum marianum L. Seeds Used as Additive to Increase the Nutritional Value of Wheat Bread.
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- Food Technology & Biotechnology, 2013, v. 51, n. 4, p. 528
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- Article
Consumer detection and acceptability of reduced-sodium bread.
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- Public Health Nutrition, 2015, v. 18, n. 8, p. 1412, doi. 10.1017/S1368980014001748
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- Article
RESEARCH ON THE QUALITY OF ORGANIC BAKERY PRODUCTS COMPARED TO CONVENTIONAL ONES.
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- Annals: Food Science & Technology, 2017, v. 18, n. 2, p. 203
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- Article
Advantages of faba beans for the baking industry.
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- Cereal Technology / Getreidetechnologie, 2022, v. 76, n. 4, p. 20, doi. 10.23789/1869-2303-2023-1-20
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- Article
THE STUDY OF BREAD VOLUME DETERMINATION USING THE PHOTOMETRIC METHOD.
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- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2023, v. 66, n. 1, p. 27
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- Article
Study on enrichment of whole wheat bread quality with the incorporation of tropical fruit by-product.
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- International Food Research Journal, 2017, v. 24, n. 1, p. 238
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- Article
Bread making performance of oat incorporated composite wholegrain flours -- a response surface analysis.
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- International Food Research Journal, 2015, v. 22, n. 6, p. 2413
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- Article