Articles citing this article

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Cited article:

Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace

Dorota Gumul, Joanna Oracz, Dorota Litwinek, Dorota Żyżelewicz, Tomasz Zięba, Renata Sabat, Anna Wywrocka-Gurgul and Rafał Ziobro
Foods 13 (11) 1767 (2024)
https://doi.org/10.3390/foods13111767

Successful combination of lactic acid bacteria and yeast fermentation and enzymatic treatment to re-cycle industrial bread by-products for bread making

Alessandro Stringari, Andrea Polo, Carlo Giuseppe Rizzello, Kashika Arora, Federica Racinelli, Marco Ampollini, Marco Gobbetti and Raffaella Di Cagno
New Biotechnology 84 140 (2024)
https://doi.org/10.1016/j.nbt.2024.11.003

Bread Surplus: A Cumulative Waste or a Staple Material for High-Value Products?

Ines Ben Rejeb, Ichrak Charfi, Safa Baraketi, Hanine Hached and Mohamed Gargouri
Molecules 27 (23) 8410 (2022)
https://doi.org/10.3390/molecules27238410

Development of a new resource-saving technology of rye-wheat bread on liquid rye sourdoughs using recycled bread

Olesya Savkina, Lina Kuznetsova, Olga Parakhina, et al.
E3S Web of Conferences 247 01059 (2021)
https://doi.org/10.1051/e3sconf/202124701059