WoS Makaleler

Application of Cheese-Derived Exopolysaccharide-Producing Lactobacilli in Type II Sourdough to Delay Bread Staling

The Utilization of Vegetable Powders for Bread Enrichment-The Effect on the Content of Selected Minerals, Total Phenolic and Flavonoid Content, and the Coverage of Daily Requirements in the Human Diet

Influence of coconut pulp on bioactive properties, fatty acids, phenolic compounds, nutrients and sensory evaluation of wheat flour bread

Investigation of bioactive properties, phenolic compounds and fatty acid profiles of wheat breads enriched with poppy seed paste

Effect of enriching with fermented green olive pulp on bioactive compounds, antioxidant activities, phenolic compounds, fatty acids and sensory properties of wheat bread

Bioactive properties, phytochemicals, fatty acids, mineral contents and sensory characteristics of the breads prepared using wheat flour and nutmeg powders at different concentrations

The role of red pepper on the colour and bioactive properties, polyphenols, minerals and sensory evaluation of the wheat breads enriched with red pepper powder at different concentrations

Quality Evaluation of Bread Prepared from Wheat-Chufa Tuber Composite Flour

Correlation of Bread Staling and Starch Digestibility and Role of Carboxymethyl Cellulose

Determination of Quality Characteristics of Sourdough Bread Produced by Isolated Lactic Acid Bacteria and Dephytinized Wheat Bran

The Usage of Different Citrus Albedos in Bread Production

Effect of Boiled Fruit Juices on Mineral Contents of Traditional Bread Produced in Turkey

Hydroxypropyl Methylcellulose and Whey Protein Concentrate as Technological Improver in Formulation of Gluten-Free Protein Rich Bread

Evaluation of the mineral and trace elements of various breads

Mineral contents of traditional breads enriched with floral honey