Study of functional French bread producing during the baking process: a local stud...
Use of emulsifiers to prolong the shelf life of gluten-free bread
Trans free white pan bread: study of the effect of different fats and oils on brea...
Characterization of flours treated by high isostatic pressure (HIP) for applicatio...
Evaluation of different concentrations of sodium chloride and dry sourdough on the...
Effect of dietary fiber in flour, rheology of the doughs, quality and bread staling