نتائج البحث

EFFECT OF INCORPORATION OF BIOPROCESSED LENTILS ON NUTRITIONAL AND TECHNOFUNCTIONAL PROPERTIES OF FLAT BREAD.

• Authors : Toor, Barinderjeet Singh¹; Gandhi, Harsha²; Singh, Hardeep¹

Subjects: *FLATBREADS; *FREE fatty acids; *ANALYSIS of colors

• Source: Carpathian Journal of Food Science & Technology. 2024, Vol. 16 Issue 4, p62-72. 11p.

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Maternal Under-nutrition and Effect of Amaranth Grain Flat-bread on Anemia

• Authors : Nestlé Foundation; Amanuel Yoseph Samago, Principal Investigator

• Source: Maternal Under-nutrition and Effect of Amaranth Grain Flat-bread on Anemia in Northern Zone of Sidama Region, Ethiopia.

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Physicochemical Properties and Microbial Storage Stability of Tiri Traditional Iranian Flat Bread

• Authors : Sara Mazidi; Mohammad-Hadi Eskandari; Mehrdad Niakosari

Subjects: physicochemical properties; shelf life stability; microbial storage stability

• Source: International Journal of Nutrition Sciences, Vol 9, Iss 4, Pp 308-317 (2024)

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Effects of fermentation time, baking, and storage on ochratoxin A levels in sourdough flat bread.

• Authors : Özdemir, Nazlı¹ (AUTHOR); Gül, Hülya² (AUTHOR)

Subjects: *PITA bread; *CEREAL products; *FLATBREADS

• Source: Food Science & Nutrition. Oct2024, Vol. 12 Issue 10, p7370-7378. 9p.

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Investigating the effect of emulsifiers and enzymes on the physicochemical and organoleptic characteristics of flat bread fermented by direct and sponge method.

• Authors : Karimi, Mahdi¹ ; Sheikholeslami, Zahra¹; Ghiafehdavoodi, Mahdi¹

Subjects: *FLATBREADS; *STABILIZING agents; *ENZYMES

• Source: Journal of Food & Bioprocess Engineering. Jun2023, Vol. 6 Issue 1, p18-25. 8p.

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Improvement in nutritional quality of traditional unleavened flat bread using Quality Protein Maize

• Authors : Navjot Kaur; Ramesh Kumar; Alla Singh

Subjects: Quality Protein Maize; landrace; mineral content

• Source: Frontiers in Nutrition, Vol 9 (2022)

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AKSARAY GÜZELYURT GELVERİ EKMEĞİ VE YASSI EKMEK ÜRETİMİ.

• Authors : KOÇAN, Deniz¹

Subjects: *SOURDOUGH bread; *ACETIC acid; *LACTIC acid

• Source: GIDA: The Journal of Food. 2022, Vol. 47 Issue 6, p1153-1167. 15p.

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Jackfruit Byproducts: Functional Properties and Scope of Utilization as Unleavened Flat Bread.

• Authors : Rajput, Ekta¹ (AUTHOR); Rawson, Ashish² (AUTHOR) ; Krishnamoorthy, Srinivasan³ (AUTHOR)

Subjects: *JACKFRUIT; *FLATBREADS; *BAKED products

• Source: Journal of Culinary Science & Technology. 2023, Vol. 21 Issue 6, p1018-1040. 23p.

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Fermentation Performance of Carob Flour, Proso Millet Flour and Bran for Gluten-Free Flat-Bread

• Authors : Bojana Voučko; Nikolina Čukelj Mustač; Ljiljana Nanjara

Subjects: Kluyveromyces marxianus; Limosilactobacillus fermentum; optimization

• Source: Foods, Vol 13, Iss 21, p 3458 (2024)

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Utilization of Sugar Beet Pulp to Improve Quality of Flat Bread.

• Authors : Khattab, A. E.¹; El-khamissi, H. A. Z.¹ ; Allam, S. M.²

Subjects: *FLATBREADS; *FLOUR; *SUGAR beets

• Source: Journal of Agricultural Chemistry & Biotechnology. Jun2021, Vol. 12 Issue 6, p113-116. 4p.

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