Grain quality of spring wheat (<i>Triticum aestivum</i> L.) cultivars developed in Western Siberia under the conditions of Northern Kazakhstan by M. U. Utebayev, T. V. Shelaeva, N. A. Bome, I. V. Chilimova, O. O. Kradetskaya, S. M. Dashkevich, V. N. Novokhatin, L. I. Weisfeld

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MORPHOBIOLOGICAL STRUCTURE OF BREAD WHEAT (TRITICUM AESTIVUM L.) IN AZERBAIJAN by Kh. N. Rustamov

Subjects: “…bread wheat…”
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THE EFFECT OF HEMP PRЕSS CAKE FLOUR ON FATTY ACIDS COMPOSITION AND MICROBIOLOGICAL QUALITY OF GLUTEN FREE BREAD by GJORE NAKOV, NATALIJA ATANASOVA-PANCEVSKA, SILVIYA IVANOVA, MARIA NIKOLOVA, IVAN DIMOV, MARKO JUKIĆ, JASMINA LUKINAC

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Sourdoughs of Spontaneous (Natural) Fermentation in Modern Bakery Production by Irina M. Zharkova, Yuriy F. Roslyakov, Danil S. Ivanchikov

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Thermo-mechanical and micro-structural properties of xylanase containing whole wheat bread by G. Ghoshal, U.S. Shivhare, U.C. Banerjee

Subjects: “…Bread…”
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BEHAVIOURAL STUDIES OF EXTERNAL ATTRIBUTES OF BREAD AND PASTRY IN SLOVAK REPUBLIC by Mária Holienčinová, Ľudmila Nagyová, Ingrida Sedliaková

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Editorial: Wheat: from nutrition to cultivation and technology by Bojana Voučko, Elena Bartkiene, Elena Bartkiene, Marianna Rakszegi, João Miguel F. Rocha

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THE EFFECT OF IMPROVER ADDITION ON SWEET BREAD MADE FROM WHEAT FLOUR by Subekah Nawa Kartikasari, Puspita Sari, Achmad Subagio

Subjects: “…improver, mocaf, modified starch, bread, cassava…”
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Analysis of the elasticity of demand for bread by Marina Lolić Čipčić, Doris Cvitković

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Insights into the salt levels in bread offers in Slovenia: trends and differences by Saša Kugler, Saša Kugler, Hristo Hristov, Urška Blaznik, Maša Hribar, Edvina Hafner, Anita Kušar, Igor Pravst, Igor Pravst, Igor Pravst

Subjects: “…bread…”
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The effect of consuming bread contaminated with heavy metals on cardiovascular disease and calculating its risk assessment by Kambiz Ahmadi Angali, Majid Farhadi, Abdolkazem Neisi, Bahman Cheraghian, Mehdi Ahmadi, Afshin Takdastan, Abdolah Dargahi

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Effect of Wheat Germ on Quality of Wheat Bread Dough by Lehat Yousif M. Noori, Dler Amin Sabir

Subjects: “…Germ, Rheology, Physical, Sensory, Dough, Bread.…”
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Characterization and In Vitro Digestion Kinetics of Purified Pulse Starches: Implications on Bread Formulation by Oluwatoyin O. Sangokunle, Sarah G. Corwin, Bruce R. Hamaker

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Faba bean flour and protein isolate as partial substitutes in wheat-triticale bread: Technological and sensory properties by Maravić Nikola, Hadnađev Miroslav, Dapčević-Hadnađev Tamara, Pestorić Mladenka, Tomić Jelena

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Improvement of Bread Nutrition With The Addition of Coffee Silverskin as a Source Of Dietary Fiber And Antioxidants by Windy Rizkaprilisa, Martina Widhi Hapsari, Ratih Paramastuti, Suci Apsari Pebrianti

Subjects: “…bread, dietary fiber, antioxidant, coffee silverskin, obesity…”
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Fiber and microelements content in various types of wheat bread by Redžepović-Đorđević Azra, Dodevska Margarita, Jovetić Milica, Ačanski Marijana

Subjects: “…bread…”
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Evaluation of spring bread wheat accessions from the VIR collection for resistance to loose smut by M. M. Kovaleva, E. V. Zuev, A. N. Brykova

Subjects: “…spring bread wheat…”
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A Transfer of Language and Culture: German Bread and Pastries and Their Names in Kosovo by Hamiti Vjosa, Jusufi Lumnije

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POSSIBILITIES OF BREAD ENRICHMENT WITH MINERALS BY USING SUGAR BEET MOLASSES by Vijolė Bradauskienė, Loreta Tamošaitienė, Vitalija Freitakaitė, Mihaela Adriana Tita

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Hybrid Modification of Wheat Bran Using Microbial Processing and Ultrasound: Enhancements in Bran Composition and Bread Quality by Esra Sik, Hatice Bekiroglu, Necattin Cihat Icyer, Gorkem Ozulku

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