Effect of proofing time and wheat flour strength on bleaching, sensory characteris...
Evaluation of the incorporation of different proportions of buckwheat flour (refin...
Effect of dietary fiber in flour, rheology of the doughs, quality and bread staling
Effect of the addition of dietary fiber on the quality of pre-baked pizza doughs
Study of the interaction between inulin and water to optimize gluten-free dough an...
Use of emulsifiers to prolong the shelf life of gluten-free bread