has been cited by the following article(s):
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[1]
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Corn Extrudates Enriched with Health-Promoting Ingredients: Physicochemical, Nutritional, and Functional Characteristics
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Processes,
2023 |
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[2]
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Formulation of fiber enriched crackers biscuit: Effect on nutritional composition, physical and sensory properties
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Heliyon,
2023 |
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[3]
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Use of lupine flour and cavbuz puree in bread technology
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Zhezherun,
2022 |
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[4]
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Dietary fiber in bakery products: Source, processing, and function
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Advances in food and nutrition research,
2022 |
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[5]
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Optimization of Weaning Food Developed From Sorghum Supplemented with Crayfish and Garden Egg Using Response Surface Methodology
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American Journal of Sciences and Engineering Research,
2022 |
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[6]
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Fruit and Vegetable Based Ingredients in Gluten Free Breads
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Gluten-free Bread …,
2021 |
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[7]
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In Vitro Bioactivities and Sensory Qualities of Gluten-Free Bread Made from Whole Millet and Natural Hydrocolloids Composite Flour
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2021 |
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[8]
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Improving the Nutritional Values of Wheat and Rice Crackers by Using Cauliflowers
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2021 |
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[9]
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Quality and bioaccessibility of antioxidants of bread enriched with naranjilla (solanum quitoense) fruit
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2021 |
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[10]
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Fiber enrichment of sourdough bread by inulin rich Jerusalem artichoke powder
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Journal of Food …,
2021 |
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[11]
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Microalgae biomass as an additional ingredient of gluten-free bread: Dough rheology, texture quality and nutritional properties
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2020 |
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[12]
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Descriptive and instrumental analysis of gluten free bread from green banana, pumpkin seed and cassava composite flours
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International Journal of Food Science and Nutrition,
2020 |
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[13]
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Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products
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2019 |
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[14]
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Yenebilir ve Tıbbi Mantarların Gıda Ürünlerinde Kullanım Potansiyeli
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Mantar Dergisi,
2019 |
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[15]
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Complimenting Gluten Free Bakery Products with Dietary Fiber: Opportunities and Constraints
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Trends in Food Science & Technology,
2018 |
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[1]
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A Review on Healthier Bread Making: Focusing on the Underlying Mechanisms for Decreasing Glycemic Index
Food Reviews International,
2025
DOI:10.1080/87559129.2025.2450046
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[2]
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Gluten-free Bread Technology
2021
DOI:10.1007/978-3-030-73898-3_11
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[3]
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Quality and bioaccessibility of antioxidants of bread enriched with naranjilla (solanum quitoense) fruit
Nutrition & Food Science
,
2021
DOI:10.1108/NFS-11-2020-0430
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[4]
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Fiber enrichment of sourdough bread by inulin rich Jerusalem artichoke powder
Journal of Food Processing and Preservation,
2021
DOI:10.1111/jfpp.15928
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[5]
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Gluten-free Bread Technology
2021
DOI:10.1007/978-3-030-73898-3_11
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[6]
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Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints
Trends in Food Science & Technology,
2019
DOI:10.1016/j.tifs.2018.11.011
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