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Food Science and Technology International, 1996
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European Food Research and Technology, 2003
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Journal of Food Science, 2008
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Journal of Agricultural Science and Technology, 2012
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Optimization of sourdough process for improved sensory profile and texture of wheat bread
R. Heiniö
LWT - Food Science and Technology, 2006
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International Journal of Food Engineering, 2007
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FOR FOOD SCIENCE AND NUTRITION THE EFFECT OF TRADITIONAL SOURDOUGH STARTER CULTURE AND INVOLVED MICROORGANISMS ON SENSORY AND NUTRITIONAL QUALITY OF WHOLE WHEAT BREAD By
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2016
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Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread
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The influence of bread fortification with wheat germs on bread quality and proteic value
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2007
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The effect of lactobacilli starter culture on quality of bread
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The Effects of Mixing and Fermentation Times on Chemical and Physical Properties of White Pan Bread
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Food Science and Technology Research, 2017
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Effect of added brewers dry grain on the physico-chemical, microbial and sensory quality of wheat bread
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American Journal of Food and Nutrition, 2011
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Impact of sourdough fermented with Lactobacillus plantarum FST 1.7 on baking and sensory properties of gluten-free breads
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Determination of the Sensory Attributes of Wheat Sourdough Bread 1
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Journal of Sensory Studies, 2000
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Effects of Wheat Variety and Processing Conditions in Experimental Bread Baking Studied by Univariate and Multivariate Analyses
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International Journal of Food Science, 2014
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Effect of commercial dried sourdoughs on structural characteristics of wheat bread
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Fermentation as a Tool to Improve Healthy Properties of Bread
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The Kinetics of Fermentations in Sourdough Bread Stored at Different Temperature and Influence on Bread Quality
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Evaluation and Optimization of the Physical and Sensory Properties of Enhanced Bread Produced From Wheat Flour and Chemically Modified African Yam Bean and Cassava Starches
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International Journal of Research and Scientific Innovation , 2022
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Wheat flour constituents: how they impact bread quality, and how to impact their functionality
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Trends in Food Science & Technology, 2005
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