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Cited by 6 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. Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism;Foods;2023-08-18
2. The effect of kneading speed on breadmaking from unrefined wheat flour dough;European Food Research and Technology;2021-11-06
3. The determination of bread dough readiness during kneading of wheat flour: A review of the available methods;Journal of Food Engineering;2021-11
4. Minimizing molecular weight reduction of β-glucan during barley bread making;LWT - Food Science and Technology;2015-12
5. Volume Measurement of Food Product with Irregular Shape Using Computer Vision and Monte Carlo Method: A Framework;Procedia Technology;2013
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