Technological properties of dough from wheat flour and fermented bran
Author:
Publisher
Kaunas University of Technology (KTU)
Subject
General Medicine
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Technological and Nutritional Aspects of Bread Production: An Overview of Current Status and Future Challenges;Foods;2024-06-28
2. An Environmentally Friendly Approach for the Release of Essential Fatty Acids from Cereal By-Products Using Cellulose-Degrading Enzymes;Biology;2022-05-08
3. Highly-Efficient Release of Ferulic Acid from Agro-Industrial By-Products via Enzymatic Hydrolysis with Cellulose-Degrading Enzymes: Part I–The Superiority of Hydrolytic Enzymes Versus Conventional Hydrolysis;Foods;2021-04-05
4. Conservation of the Traditional Grain Mills in Dakhla Oasis, Egypt: Study of Mechanical Systems and Restoration;Heritage;2018-10-17
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