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Cited article:

Prospects of using natural non-conventional raw materials and secondary raw materials in the production of bread of specific purpose

Komil Shokirov, Murod Kurbanov, Tamara Atamuratova, Lolita Khaydar-Zade

E3S Web of Conf., 390 (2023) 02036

Published online: 2023-06-01

DOI: https://doi.org/10.1051/e3sconf/202339002036

This article has been cited by the following article(s):

Using a mixture of almond and chickpea flour in wheat bread production technology

Alexander Kaluzhskikh, Margarita Asadova, Ekaterina Veretennikova, Marina Kotelnikova, Daria Chentsova and I. Kovalev
E3S Web of Conferences 548 02027 (2024)
https://doi.org/10.1051/e3sconf/202454802027

Exploring the Use of Purple Corn Cob Flour as a New Fiber Source in Pan Bread Improved by Commercial Hemicellulases

Glauce Kelly Silva do Nascimento, Tatiane Monteiro dos Santos, Irene Andressa, Vivian Machado Benassi, Nathalia de Andrade Neves and Marcio Schmiele
Recent Progress in Nutrition 04 (03) 1 (2024)
https://doi.org/10.21926/rpn.2403013