All Stories

  1. Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough
  2. Optimisation of ultrasound assisted extraction of rice bran proteins: effects on antioxidant and antiproliferative properties
  3. Rye and oat flour enriched baked wheat chips: bioactive and textural properties
  4. Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties
  5. Evaluation of the use of grape pomace in the bread production.