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Impact of fermentation on in vitro bioaccessibility of phenolic compounds of tef injera
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Optimization of composite dough for the enrichment of bread crust with antifungal active compounds
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Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread
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Tef protein : solubility characterization, in-vitro digestibility and its suitability as a gluten free ingredient
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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
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Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple : quality index approach
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Effect of heat treatment intensity on the survival, activation and subsequent outgrowth of Byssochlamys nivea ascospores
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Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread
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Inhibitory activity of fermentates towards Zygosaccharomyces bailii and their potential to replace potassium sorbate in dressings
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Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake : an in vitro digestion study with a standardized static model