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  1. 1
    Optimization of green tea extract, rosemary extract, and rice bran in multifunctional bread: A concept for reduction of acrylamide and phytic acid

    Optimization of green tea extract, rosemary extract, and rice bran in multifunctional bread: A concept for reduction of acrylamide and phytic acid by Mandana Tayefe, Leili Fadayi Eshkiki, Zahra Rahbar Dalir, Azin Nasrollahzadeh Masoule

    Published 2025-01-01
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  2. 2
    The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions

    The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions by Yasmeen M. Bashmil, Frank Bekes, Michael Ruderman, Hafiz A. R. Suleria, Rudi Appels, Frank R. Dunshea

    Published 2025-01-01
    Subjects: “…functional bread…”
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