Search

Now showing items 1-10 of 1165

Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit

Valerga, Lucía; Quintero Ruiz, Natalia Andrea; Concellón, Analía; Puppo, María Cecilia (2020)

High β-glucans oats for healthy wheat breads: physicochemical properties of dough and breads

Astiz, Valentina; Guardianelli, Luciano Martín; Salinas, María Victoria; Brites, Carla; Puppo, María Cecilia (2022)

Wheat flour, pan bread, and steamed bread qualities of common wheat near-isogenic lines differing in puroindoline b alleles

Ma Dong-Yun; Zhang Yan; Xia Xian-Chun; Morris, C.F.; He Zhonghu (Institute of Crop Sciences, 2013)

Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit

Valerga, Lucia; Quintero Ruiz, Natalia Andrea; Concellón, Analía; Puppo, María Cecilia (Association of Food Scientists and Technologists of India, 2019-08)

Eggplant (Solanum melongena L.) is the third solanaceous of horticultural importance in the world, after potato and tomato. In the agricultural production of this vegetable, there are post-harvest losses and waste generation. ...

Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour

Schmiele, M; Jaekel, LZ; Patricio, SMC; Steel, CJ; Chang, YK (Wiley-blackwellHobokenEUA, 2012)

Emulsifiers: Effects on Quality of Fibre-Enriched Wheat Bread

Gómez, Analía Verónica; Buchner, Diana; Tadini, Carmen Cecília; Añón, María Cristina; Puppo, María Cecilia (2012)

1
2
3
4
. . .
117

Search

Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit

High β-glucans oats for healthy wheat breads: physicochemical properties of dough and breads

Wheat flour, pan bread, and steamed bread qualities of common wheat near-isogenic lines differing in puroindoline b alleles

Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit

Relationship between wheat flour properties and french bread char- acteristics using principal component analysis

Pan bread and steamed bread qualities of novel-released cultivars in northern winter wheat region of China

Effect of Dried Cassava Bagasse on the Baking Properties of Composite Wheat Bread

Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour

Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour

Emulsifiers: Effects on Quality of Fibre-Enriched Wheat Bread

Search

Filters

Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit

High β-glucans oats for healthy wheat breads: physicochemical properties of dough and breads

Wheat flour, pan bread, and steamed bread qualities of common wheat near-isogenic lines differing in puroindoline b alleles

Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit

Relationship between wheat flour properties and french bread char- acteristics using principal component analysis

Pan bread and steamed bread qualities of novel-released cultivars in northern winter wheat region of China

Effect of Dried Cassava Bagasse on the Baking Properties of Composite Wheat Bread

Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour

Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour

Emulsifiers: Effects on Quality of Fibre-Enriched Wheat Bread