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3 research outputs found

Wheat bread enriched with organic calcium salts and inulin. A bread quality study

Author: A Hager
AACC
AI Khuri
C Morris
C Saricoban
CM Weaver
D Peressini
D Vitali
DC Montgomery
DK Komlenić
GS Ranhotra
KE Scholz-Ahrens
MB Roberfroid
MJ Frutos
MP Buera
MV Capanzana
MV Salinas
MV Salinas
MV Salinas
MV Salinas
P Poinot
S Hempel
TA Shittu
Publication venue: 'Springer Science and Business Media LLC'
Publication date
Field of study

Technological quality of dough and breads from commercial algarroba–wheat flour blends

Author: A Burkart
A Kaur
A Marangoni
A Paraskevopoulou
AACC
BS Khatkar
D Beresford-Jones
DK Komlenić
DN Yadav
E Palou
F Bigne
F Bigne
G Doxastakis
H Zhu
HK Leung
I Mohammed
I Mohammed
KG Duodu
L Sciammaro
M Salinas
MC Ibañez
MI Gallão
MJ Correa
MP Buera
MV Salinas
MV Salinas
N Singh
NM Pasiecznik
P Felker
PR Shewry
S Balasubramanian
S Sadasivam
SP Cauvain
SP Cauvain
TA Shittu
TA Shittu
WL Kerr
Publication venue: 'Springer Science and Business Media LLC'
Publication date
Field of study

Lactobacillus-fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour

Author: A Houben
A Wolter
AJ Santiago
ANN Southgate
AO Ogunsakin
AS Hager
AV Moroni
C Brites
C Clarke
C Nindjin
C Onyango
C Sarawong
C Thiele
D Elgeti
D Novotni
DK Komlenić
E Armero
E Torrieri
EK Arendt
EK Hüttner
G Lacaze
H Gül
H Yano
HM Romero
JM Sanz-Penella
JP Singh
KS Aplevicz
M Gobbetti
M Shin
MM Gebremariam
MO Edema
N Aguilar
P Crowley
P Kaur
P Kaushal
S Paramithiotis
S Plessas
S Singh
TJ Schober
Publication venue: 'Springer Science and Business Media LLC'
Publication date
Field of study

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