Physical and chemical effects of bran on brown bread

Subjects: “…Bread bran…”
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Stress relaxation test as a predictor of bread flour quality

Subjects: “…Bread flour quality testing…”
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Sorghum injera quality improvement through processing and development of cultivar selection criteria

Subjects: “…Bread ethiopia…”
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The South African bread market and consumers' willingness to adopt more sustainable options

Subjects: “…Wheat bread…”
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Die bakmoontlikhede van pelgrim koring by Perold, J. E.

Subjects: “…Bread…”
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The effect of oxidant and salt levels on the functional properties and cost-effectiveness of open-top standard white bread for the baking industry by Vorster, Sanetta Henrietta

Subjects: “…Bread industry…”
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Malted and fermented sorghum as ingredients in composite bread

Subjects: “…Bread…”
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n Studie oor teelwaardes vir bakvermoe by broodkoring by Cillie, F. P.(Francois Paulus)

Subjects: “…Bread…”
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Arabinoxylan as partial flour replacer: The effect on bread properties and economics of bread making by Koegelenberg, Danika

Subjects: “…Bread-making…”
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Orange-fleshed sweet potato-wheat composite breads : physico-chemical, sensory and nutritional quality

Subjects: “…Bread…”
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Effect of endoxylanases, endoglucanases and their combination on wheat flour bread quality by Roets, Carien

Subjects: “…Bread quality…”
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Millennial consumers’ acceptance of the sensory properties of gluten-free bread as predisposed by health and taste attitudes

Subjects: “…gluten-free bread…”
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Inducing mutations in bread wheat (Triticum aestivum L.) using chemical treatments by Mbwanji, Kenneth

Subjects: “…Bread wheat (Triticum aestivum L.)…”
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An investigation of Basotho culinary practices and consumer acceptance of Basotho traditional bread

Subjects: “…Basotho traditional bread…”
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Sensory properties and consumer acceptance of orange-fleshed sweet potato bread : the effect of food neophobia

Subjects: “…Orange fleshed sweet potato bread…”
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Yield and quality response of four wheat cultivars to soil fertility, photoperiod and temperature

Subjects: “…Bread-making quality…”
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Improving the quality of non-wheat bread made from maize using sourdough fermentation

Subjects: “…Bread baking flour…”
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