The present work was designed to compare the effects of different kinds of bread fermentation on iron bioavailability. Bread making procedure was executed by yeast bread fermentation and by lactic acid fermentation methods. ...

The aim of this study was to analyze the effect of golden flaxseed addition in different doses (5%, 10%, 15%, 20%) in wheat flour 650 type with a very good quality for bread making in order to improve bread quality. It ...

This research is focussed on the impact of oil extracts on sensory, physicochemical and microbiological parameters of bread prepared from 1st grade flour with addition of 1% (replacing 1% of sunflower oil) and 2% oil ...