Physical, structural and sensory properties of wafer batter and wafer sheets influenced by various sources of grains

Influence of hydrocolloids on dough rheology and bread quality

Cristina M. Rosell, J. A. Rojas, C. Benedito de Barber · Food Hydrocolloids · 2001 · 847 citations

Rheology, Rheological Property, Dough Rheology +1

Effect of the addition of different fibres on wheat dough performance and bread quality

Jinshui Wang, Cristina M. Rosell, C. Benedito de Barber · Food Chemistry · 2002 · 684 citations

Bread Quality, Wheat Dough Performance, Agricultural Economics +3

Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation

Maud Petitot, L. Boyer, Chantal Minier et al. · Food Research International · 2009 · 404 citations

Split Pea, Pasta Processing, Faba Bean Flours +1

Antioxidant Properties of Pearled Barley Fractions

Terrence Madhujith, Marta S. Izydorczyk, Fereidoon Shahidi · Journal of Agricultural and Food Chemistry · 2006 · 177 citations

Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour

Charlotte A. Serrem, Henriëtte L. de Kock, John R.N. Taylor · International Journal of Food Science & Technology · 2010 · 149 citations

Bread Wheat Biscuits, Nutrition, Food Analysis +17