المؤلفون: Kozub, N. O.^{Aff1, Aff2, IDS009545272403006X_cor1}, Sozinov, I. O., Husenkova, O. V., Tyshchenko, V. M., Sozinova, O. I.^{Aff1, Aff2}, Kucheriavyi, I. I., Karelov, A. V., Filenko, O. L., Borzykh, O. I., Blume, Ya. B.

المصدر: Cytology and Genetics. 58(3):191-201

المؤلفون: Cardinali, Federica, Garofalo, Cristiana^{Aff1, IDs00217023044094_cor2}, Taccari, Manuela, Osimani, Andrea, Polverigiani, Serena, Milanović, Vesna, Rampanti, Giorgia, Aquilanti, Lucia

المصدر: European Food Research and Technology. 250(2):581-591

المؤلفون: Belleggia, Luca, Foligni, Roberta, Ferrocino, Ilario, Biolcati, Federica, Mozzon, Massimo, Aquilanti, Lucia, Osimani, Andrea, Harasym, Joanna^{Aff3, Aff4, IDs00217023043275_cor8}

المصدر: European Food Research and Technology. 249(11):2777-2795

المؤلفون: Marie Madeleine Nanga Ndjang, Julie Mathilde Klang, Bilkissou Njapndounke, Marius Edith Kouam Foko, Jean Roger Dongmo, Michael Hermann Kengne Kamdem, Jordan Lembe Tonga, Edwin Mpho Mmutlane, Derek Tantoh Ndinteh, Eugenie Kayitesi, François Ngoufack Zambou

المصدر: Food Hydrocolloids for Health, Vol 5, Iss , Pp 100179- (2024)

مصطلحات موضوعية: Box benkhen design, Bread-making, Gums, Textures properties, Specific volume, Nutrition. Foods and food supply, TX341-641, Nutritional diseases. Deficiency diseases, RC620-627

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2667025924000049; https://doaj.org/toc/2667-0259

URL الوصول: https://doaj.org/article/0f354c94d9aa4a1a8eea9bda31f996b0

المؤلفون: Farahani, Hadis, Moghaddam, Mohsen Esmaeilzadeh^{Aff2, IDs12298023013246_cor2}, Mohammadi, Abdollah, Nezhad, Khalil Zaynali, Naghipour, Fariba

المصدر: Physiology and Molecular Biology of Plants: An International Journal of Functional Plant Biology. 29(6):889-902

المؤلفون: Hye Min Han, Bong Kyung Koh

المصدر: International Journal of Food Properties, Vol 26, Iss 1, Pp 833-841 (2023)

مصطلحات موضوعية: rice, gel, bread making potential, Crumb firmness, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1094-2912; https://doaj.org/toc/1532-2386

URL الوصول: https://doaj.org/article/fa252fd06d394dd9890ab860fcc60abb

المؤلفون: S. Bagherikia, F. Sayyedi, H. Soughi, Manoochehr Khodarahmi, F. Naghipour, M. Nazari

المصدر: Tulīd va Farāvarī-i Maḥṣūlāt-i Zirā̒ī va Bāghī, Vol 13, Iss 2, Pp 1-16 (2023)

مصطلحات موضوعية: grain filling period, grain yield, bread-making quality, phenological stages, Agriculture, Agriculture (General), S1-972

وصف الملف: electronic resource

Relation: http://jcpp.iut.ac.ir/article-1-3230-en.pdf; https://doaj.org/toc/2251-8517; https://doaj.org/toc/2251-8525

URL الوصول: https://doaj.org/article/bff4ff6cbbbc42918a40961e9d3e8435

المؤلفون: Ricardo H. Hernández-Figueroa, Emma Mani-López, Aurelio López-Malo

المصدر: Applied Food Research, Vol 3, Iss 2, Pp 100319- (2023)

مصطلحات موضوعية: Poolish-type sourdough, Antifungal, Lactic acid bacteria, Bread making, Organic acids, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772502223000586; https://doaj.org/toc/2772-5022

URL الوصول: https://doaj.org/article/3f2b5d1e10d74063a7e4a60c3b6f1e22

المؤلفون: Vilanculos, Serafina, 1961, Svanberg, Ulf, 1945, Andlid, Thomas, 1963

المصدر: African Journal of Food Science. 16(12):310-318

مصطلحات موضوعية: wheat flour, cassava flour, phytase, bread making., sorghum flour, Phytate, Pichia kudriavzevii TY13, yeast extract

وصف الملف: electronic

URL الوصول: https://research.chalmers.se/publication/533726
https://research.chalmers.se/publication/533726/file/533726_Fulltext.pdf

المؤلفون: Suchintita Das, Rahel^{Aff6, Aff7}, Tiwari, Brijesh K.^Aff7, Garcia-Vaquero, Marco^Aff6

المساهمون: Garcia-Vaquero, Marco, editor^Aff1, Pastor, Kristian, editor^Aff2, Orhun, Gul Ebru, editor^Aff3, McElhatton, Anna, editor^Aff4, Rocha, João Miguel F., editor^Aff5

المصدر: Traditional European Breads : An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage. :1-40