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Panagiota Binou, Amalia E. Yanni & Vaios T. Karathanos. (2022) Physical properties, sensory acceptance, postprandial glycemic response, and satiety of cereal based foods enriched with legume flours: a review. Critical Reviews in Food Science and Nutrition 62:10, pages 2722-2740.
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Zhihua Qiao, Chentao Yao, Shiang Sun, Fengwen Zhang, Xiangfeng Yao, Xiangdong Li, Jiwang Zhang & Xingyin Jiang. (2023) Spraying S-ABA Can Alleviate the Growth Inhibition of Corn (Zea mays L.) Under Water-Deficit Stress. Journal of Soil Science and Plant Nutrition 23:1, pages 1222-1234.
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Mominul Hoque, Rahul Biswas, Mahabub Alam, Animesh Sarkar, Md Ismail Haque & Md. Moinul Hasan. (2022) Pulse fortified whole wheat bread: A review on dough rheology, bread quality, and sensory properties. F1000Research 11, pages 536.
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M. Paciulli, P. Littardi, M. Rinaldi & E. Chiavaro. 2021. Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine. Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine
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Fatma Boukid, Emanuele Zannini, Eleonora Carini & Elena Vittadini. (2019) Pulses for bread fortification: A necessity or a choice?. Trends in Food Science & Technology 88, pages 416-428.
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Myriam El Ati-Hellal, Radhouene Doggui, Youssef Krifa & Jalila El Ati. (2017) Potassium bromate as a food additive: a case study of Tunisian breads. Environmental Science and Pollution Research 25:3, pages 2702-2706.
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Melina Erben & Carlos A Osella. (2017) Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate. Food Science and Technology International 23:5, pages 457-468.
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Samuel Mercier, Christine Moresoli, Martin Mondor, Sébastien Villeneuve & Bernard Marcos. (2016) A Meta-Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?. Comprehensive Reviews in Food Science and Food Safety 15:4, pages 685-704.
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Onyango Calvin, Unbehend Ljiljana, Unbehend Guenter & G Lindhauer Meinolf. (2015) Rheological properties of wheat-maize dough and their relationship with the quality of bread treated with ascorbic acid and Malzperle Classic bread improver. African Journal of Food Science 9:2, pages 84-91.
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Samuel Mercier, Sébastien Villeneuve, Christine Moresoli, Martin Mondor, Bernard Marcos & Krista A. Power. (2014) Flaxseed‐Enriched Cereal‐Based Products: A Review of the Impact of Processing Conditions. Comprehensive Reviews in Food Science and Food Safety 13:4, pages 400-412.
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H. Levent & N. Bilgiçli. (2013) Quality Evaluation of Wheat Germ Cake Prepared with Different Emulsifiers. Journal of Food Quality 36:5, pages 334-341.
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Cristiane Rodrigues Gomes-Ruffi, Robison Henrique da Cunha, Eveline Lopes Almeida, Yoon Kil Chang & Caroline Joy Steel. (2012) Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage. LWT 49:1, pages 96-101.
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Sofia Beccerica, María A. de la Torre, Hugo D. Sanchez & Carlos A. Osella. (2011) Use of Oat Bran in Bread: Fiber and Oil Enrichment and Technological Performance. Food and Nutrition Sciences 02:06, pages 553-559.
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