Concepedia

Amla fruit powder addition influences objective color and instrumental texture of pan bread

Dina Alkandari, Humaira Sarfraz, Jiwan S. Sidhu

Journal of Food Science and Technology · 2019 · 13 citations · 22 references

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References

22

Evaluation of snack foods from barley–tomato pomace blends by extrusion processing

Aylin Altan, Kathryn McCarthy, Medeni Maskan · Journal of Food Engineering · 2007 · 371 citations

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Parameters controlling the glycaemic response to breads

Anthony Fardet, Fanny Leenhardt, Delphine Lioger et al. · Nutrition Research Reviews · 2006 · 196 citations · Full text

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Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content

Derya Arslan, Mehmet Musa Özcan · Food and Bioproducts Processing · 2010 · 168 citations

, , +14

Comparison study of the effect of green tea extract (GTE) on the quality of bread by instrumental analysis and sensory evaluation

Rong Wang, Weibiao Zhou, Mia Isabelle · Food Research International · 2006 · 138 citations

, , +11

Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread

Hye Min Han, Bong Kyung Koh · Journal of the Science of Food and Agriculture · 2011 · 112 citations

, , +17