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Cited article:

Study of the influence of wheat germ flour and egg albumin on bread quality indicators

Sergey Boev, Vladimir Trubnikov

E3S Web Conf., 548 (2024) 02026

Published online: 2024-07-12

DOI: https://doi.org/10.1051/e3sconf/202454802026

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

Wheat Bread Supplemented with Egg Albumin: Structural Features, and In Vitro Starch and Protein Digestibility

J. Rosas-Rivas, M. E. Rodríguez-Huezo, E. J. Vernon-Carter and J. Alvarez-Ramirez
Plant Foods for Human Nutrition 80 (1) (2025)
https://doi.org/10.1007/s11130-024-01283-7