Search Result "Bread"
Leavening Bread Dough
Journal: Current Nutrition & Food Science
Volume: 8 Issue: 2 Year: 2012 Page: 131-138
Author(s): Vanessa Cukier de Aquino,Attilio Converti,Patrizia Perego,Suzana Caetano da Silva Lannes
Application of Microbial Transglutaminase in Wheat Bread Industry: A Review
Journal: Current Nutrition & Food Science
Volume: 17 Issue: 5 Year: 2021 Page: 450-457
Author(s): Neda M. Meybodi,Leila Mirmoghtadaie,Zhaleh Sheidaei,Masoumeh Arab,Sarah S. Nasab,Musarreza Taslikh,Amir M. Mortazavian
Evaluation of Pita Bread Fortified with Defatted Flaxseed Flour
Journal: Current Nutrition & Food Science
Volume: 8 Issue: 2 Year: 2012 Page: 91-101
Author(s): Rabie Khattab,Mohammad Zeitoun,Omar M Barbary
Evaluation of Risk Assessment for Acrylamide in Bread Consumed inTehran
Journal: Current Nutrition & Food Science
Volume: 19 Issue: 4 Year: 2023 Page: 489-493
Author(s): Mohammad Kazem Koohi
Effect of Supplementation of Amaranth Flour on Various Quality Attributes and Antioxidant Activities of Bread
Journal: Current Nutrition & Food Science
Volume: 16 Issue: 3 Year: 2020 Page: 391-396
Author(s): Huma Mukhtar,Amir Gull,Tariq A. Ganaie,Sajad A. Rather,Farooq A. Masoodi,Shaiq Ganie
The Use of Unsaturated Fatty Acids in Liposomal Form to Get Bread Enriched with ω-3 Fatty Acids
Journal: Current Nutrition & Food Science
Volume: 14 Issue: 1 Year: 2018 Page: 54-60
Author(s): Tatyana Kozlova,Erzhena Syngeeva,Sesegma Zhamsaranova,Galina Lamazhapova
Salt Intake from Traditional Breads: A Public Health Challenge for Decreasing Non-communicable Diseases in Iran
Journal: Current Nutrition & Food Science
Volume: 16 Issue: 8 Year: 2020 Page: 1278-1284
Author(s): Zahra Hadian,Ehsan Feizollahi,Kianoosh Khosravi,Vahid Mofid,Hamid Rasekhi
Wheat Bread: Potential Approach to Fortify its Lysine Content
Journal: Current Nutrition & Food Science
Volume: 15 Issue: 7 Year: 2019 Page: 630-637
Author(s): Neda Mollakhalili Meybodi,Leila Mirmoghtadaie,Zhaleh Sheidaei,Amir Mohammad Mortazavian
Impacts of Vending Practices on the Microbiological Quality of Bread in the Ojoo Area of Ibadan, Oyo-State, Nigeria
Journal: Current Nutrition & Food Science
Volume: 15 Issue: 1 Year: 2019 Page: 31-39
Author(s): Oluwadara Oluwaseun Alegbeleye,Wasiu Akinloye Oyebisi Afolabi,Beatrice Oluwatoyin Opeolu,Amin Mousavi Khaneghah
Flow-Injection Potentiometric Method for the Routine Determination of Chloride: Application to Bread Analysis
Journal: Current Analytical Chemistry
Volume: 6 Issue: 4 Year: 2010 Page: 277-287
Author(s): Sofia A.A. Almeida, Tania S.C.R. Rebelo, Ana M. Heitor, M. Beatriz P.P. Oliveira, M. Goreti F. Sales