Effect of Wholemeal Durum Wheat Varieties on Bread Quality-Reference-Cited by-同舟云学术

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Effect of Wholemeal Durum Wheat Varieties on Bread Quality

Published:2014 Issue:11 Volume:05 Page:977-988
ISSN:2157-944X
Container-title:Food and Nutrition Sciences
language:
Short-container-title:FNS

Author:

Danza Alessandra,Mastromatteo Marcella,Lecce Lucia,Spinelli Sara,Laverse Janine,Lampignano Vincenzo,Contò Francesco,Nobile Matteo Alessandro Del

Publisher

Scientific Research Publishing, Inc.

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. Experimental use of food additives to accelerate the technological process of bakery production;IOP Conference Series: Earth and Environmental Science;2020-12-01

2. Durum wheat breads ‘high in fibre’ and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses;Journal of Food Science and Technology;2018-09-05

3. Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product;Food Chemistry;2017-04

4. Modern Trends and Innovation;SpringerBriefs in Food, Health, and Nutrition;2016-11-24

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