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Data from: An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads
(2024) -
- Conference Paper
- C3
- open access
Effect of heating rate during baking on dough rheology and the technological quality of par-baked bread
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- Journal Article
- A1
- open access
An impact assessment of par-baking and storage on the quality of wheat, whole wheat, and whole rye breads
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- Journal Article
- A1
- open access
Technological evaluation of fiber effects in wheat-based dough and bread
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Data from: Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread
(2024) -
- Conference Paper
- C3
- open access
Assessment of the antifungal preservation potential of natural water or oil soluble compounds in both in-vitro and bread baking trials
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The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality