The article presents a review of the main pathologies of human body such as celiac disease,
wheat allergy, nonceliac wheat sensitivity, fructose malabsorption and urritable bowel …

Quantitative estimation of protease produced by bacte protease production was carried out
using gelatine conducted for five bacterial isolates named as TKMFT inoculated with …

Исследовано влияние отечественного комплексного ферментного препарата,
обладающего протеазной, ксиланазной и β-глюканазной активностью на …

Хлебопекарные свойства пшеничной и ржаной муки напрямую влияют на уровень
качества хлеба и хлебобулочных изделий. Нестабильность показателей …

Volatile compounds in fermented sourdoughs were formed by using starter cultures
[Lactobacillus brevis (St-I), Lactobacillus fermentum (St-II) and Lactobacillus plantarum (St …

Wheat (Triticum aestivum L.) is the basic ingredient of cookies formulation and its specific or
consistent quality (soft wheat) is required for cookie making. In Pakistan, wheat flour is …

Accepted Manuscript Page 1 Accepted Manuscript Microbial cell-free extracts affect the
biochemical characteristics and sensorial quality of sourdough bread Noemi Cavallo, Maria …