Breads

Author:

Gasparre Nicola,Rosell Cristina M.,Malalgoda Maneka

Publisher

Springer International Publishing

Reference130 articles.

1. Abdel-Kader, Z. M. (2000). Enrichment of Egyptian ‘Balady’ bread. Part 1. Baking studies, physical and sensory evaluation of enrichment with decorticated cracked broadbeans flour (Vicia faba L.). Food/Nahrung, 44(6), 418–421. https://doi.org/10.1002/1521-3803(20001201)44:6<418::AID-FOOD418>3.0.CO;2-U

2. Ali, A., Shehzad, A., Khan, M. R., Shabbir, M. A., & Amjid, M. R. (2012). Yeast, its types and role in fermentation during bread making process-A. Pakistan Journal of Food Sciences, 22(3), 171–179.

3. AlliedMarketResearch. (2022). Flatbread market by product type (Tortilla, Naan, Pita, Focaccia, Fry Bread, and Others) and distribution channel (Business-to-business and business-to-consumers): Global opportunity analysis and industry forecast, 2019–2026. Retrieved 4 April 2022 from https://www.alliedmarketresearch.com/flatbread-market

4. Alvarez-Jubete, L., Auty, M., Arendt, E. K., & Gallagher, E. (2009). Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations. European Food Research and Technology, 230(3), 437–445. https://doi.org/10.1007/s00217-009-1184-z

5. Arendt, E. K., & Moore, M. M. (2006). Gluten-free cereal-based products. Bakery Products: Science and Technology, 2006, 471–496.

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