Editorial: Wheat: from nutrition to cultivation and technology

Benzer Materyaller

• The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread
  Yazar:: Dovile Klupsaite, ve diğerleri
  Baskı/Yayın Bilgisi: (2023-02-01)
• Characterisation of Lacto-Fermented Cricket (<i>Acheta domesticus</i>) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat Biscuits
  Yazar:: Elena Bartkiene, ve diğerleri
  Baskı/Yayın Bilgisi: (2023-02-01)
• Crickets (<em>Acheta domesticus</em>) as Wheat Bread Ingredient: Influence on Bread Quality and Safety Characteristics
  Yazar:: Elena Bartkiene, ve diğerleri
  Baskı/Yayın Bilgisi: (2023-01-01)
• Changes in the Physicochemical Properties of Chia (<i>Salvia hispanica</i> L.) Seeds during Solid-State and Submerged Fermentation and Their Influence on Wheat Bread Quality and Sensory Profile
  Yazar:: Elena Bartkiene, ve diğerleri
  Baskı/Yayın Bilgisi: (2023-05-01)
• Green lentil fortification of wheat bread: a strategy for quality improvement and acrylamide reduction
  Yazar:: Vytaute Starkute, ve diğerleri
  Baskı/Yayın Bilgisi: (2025-08-01)