Bread with flour obtained from green banana with its peel as partial substitute for wheat flour: Physical, chemical and microbiological characteristics and acceptance
Physical, nutritional and sensory qualities of bread samples made with wheat and black sesame (Sesamum indicum Linn) flours
พ.ศ. 2557
Physicochemical, pasting and gel textural properties of wheat-ripe Cavendish banana composite flours
Universiti Sains Malaysia พ.ศ. 2557
Effect of partial replacement of wheat flour with unripe banana flour on the functional, thermal, and physicochemical characteristics of flour and biscuits
พ.ศ. 2564
Textural and sensorial properties of cookies prepared by partial substitution of wheat flour with unripe banana (Musa x paradisiaca var. Tanduk and Musa acuminata var. Emas) flour
Universiti Teknologi MARA พ.ศ. 2557
Physical and sensory qualities of composite wheat-pumpkin flour bread with addition of hydrocolloids
มหาวิทยาลัยมหิดล พ.ศ. 2558
Effect of Addition of Sourdough on Physicochemical Characteristics of Wheat and Rice Flour Bread
มหาวิทยาลัยเกษตรศาสตร์ พ.ศ. 2557
Evaluation of bread made from composite wheat-sweet potato flours
พ.ศ. 2557
Physicochemical and functional properties of wheat (Triticum aestivum) and selected local flours in the philippines
พ.ศ. 2561
The hypoglycemic effect and sensory properties of bread prepared using combinations of Japanese whole rye, whole-wheat and wheat flours
พ.ศ. 2561
Physicochemical and rheological characterization of pan bread made with pumpkin seed flour