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Effect of Pullulan and Hydrocolloids on Rheological Properties and Quality Parameters of Wheat-Soy Baladi Bread
Sati Y. Al-Dalain, Mohamed K. Morsy
Food Nutr. Sci. Vol.9 No.1, January 31, 2018  DOI: 10.4236/fns.2018.91003
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Use of Lactobacillus from Pulque in Sourdough
A. Quintero Lira, M. G. Alvarado-Resendiz, S. Soto Simental, J. Piloni Martini, Ma. I. Reyes-Santamaria, N. Guemes-Vera
Adv. Microbiol. Vol.4 No.14, October 23, 2014  DOI: 10.4236/aim.2014.414108
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Characterization of the Geographical and Varietal Origin of Wheat and Bread by Means of Nuclear Magnetic Resonance (NMR), Isotope Ratio Mass Spectrometry (IRMS) Methods and Chemometrics: A Review
Francesco Longobardi, Daniela Sacco, Grazia Casiello, Andrea Ventrella, Antonio Sacco
Agric. Sci. Vol.6 No.1, January 21, 2015  DOI: 10.4236/as.2015.61010
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The Impact of Flour from White Bean (Phaseolus vulgaris) on Rheological, Qualitative and Nutritional Properties of the Bread
Ibrahim Hoxha, Gafur Xhabiri, Ramadan Deliu
OALIBJ Vol.7 No.2, February 04, 2020  DOI: 10.4236/oalib.1106059
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Usefulness of Natural Starters in Food Industry: The Example of Cheeses and Bread
Demarigny Yann, Gerber Pauline
Food Nutr. Sci. Vol.5 No.17, September 11, 2014  DOI: 10.4236/fns.2014.517181
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