Effect of whole wheat flour on the quality of traditional Chinese Sachima

Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality

M. L. Sudha, R. Vetrimani, K. Leelavathi · Food Chemistry · 2006 · 560 citations

Agriculture, Food Science, Nutritional Sciences +16

Effects of sourdough and enzymes on staling of high-fibre wheat bread

Kati Katina, Marjatta Salmenkallio‐Marttila, Riitta Partanen et al. · LWT · 2005 · 265 citations

Agriculture, Biochemistry, Food Science +12

Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality

S. Chillo, J. Laverse, Pasquale M. Falcone et al. · Journal of Cereal Science · 2007 · 224 citations

Agriculture, Food Science, Nutritional Sciences +9

The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products

Valentina Stojceska, Paul Ainsworth, Andrew Plunkett et al. · Food Chemistry · 2008 · 215 citations

Agriculture, Food Science, Nutritional Sciences +15

Acrylamide content and color development in fried potato strips

Franco Pedreschi, K. Kaack, Kit Granby · Food Research International · 2005 · 181 citations · Full text

Agriculture, Chemistry, Food Science +10