Céréales, pains, levains et fours dans la région d'El Hoceima by Dominique Caubet, Yildiz Aumeeruddy-Thomas

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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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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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COMPARATIVE RETROTRANSPOSON ANALYSIS in WHEAT by Elif Karlık, Seray Altıntaş, Bekir Ahmet Ilgar

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Strategies to improve the quality of wheat flour in baking: a review by Mariana de Paula Kraüss Ferreira, Vitor Anselmo da Guia Ribeiro, Jefferson Henrique Tiago Barros, Caroline Joy Steel

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Effects of Purple Rice and Morchella esculenta Powder Substitution on the Quality of Dough and Bread by Yuyue QIN, Hongda YU, Kejun CHEN, Guiguang CHENG, Jiliang ZHANG, Thanapop SOTEYOME

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Efficient production of poly-γ-glutamic acid using computational fluid dynamics simulations by Bacillus velezensis for frozen dough bread making by Hong Liu, Qiaojuan Yan, Yuchuan Wang, Yanxiao Li, Zhengqiang Jiang

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Bayesian joint-regression analysis of unbalanced series of on-farm trials by Turbet Delof, Michel, Rivière, Pierre, Dawson, Julie C, Gauffreteau, Arnaud, Goldringer, Isabelle, van Frank, Gaëlle, David, Olivier

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