Analyzing the Empirical Rheology, Processing, Physico‐Chemical, and Digestibility Characteristics of <i>Vigna umbellata</i> Incorporated Pizza Base

Effect of Microwave and Intense Pulsed Light Combined Treatments on the Quality of Qingke Barley Fresh Noodles During Storage

Physicochemical Properties of Modified Wheat Bran and Its Effect on Dough Characteristics

Towards Replacing the “Great Antifungal Wall”: Exploiting Synergies Between Sourdough Fermentation Protocols, Antifungal Plant Ingredients, and Contamination Control to Extend the Mold‐Free Shelf‐Life of Bread

The Effect of Lactic Acid in Association With Steam in Reducing Microorganisms in Soft Wheat

Correction to “A Comparative Study of RSM and ANN Models for Predicting Spray Drying Conditions for Encapsulation of <i>Lactobacillus casei</i> ”

Analyzing the Empirical Rheology, Processing, Physico‐Chemical, and Digestibility Characteristics of <i>Vigna umbellata</i> Incorporated Pizza Base

Effect of Microwave and Intense Pulsed Light Combined Treatments on the Quality of Qingke Barley Fresh Noodles During Storage

Physicochemical Properties of Modified Wheat Bran and Its Effect on Dough Characteristics

Towards Replacing the “Great Antifungal Wall”: Exploiting Synergies Between Sourdough Fermentation Protocols, Antifungal Plant Ingredients, and Contamination Control to Extend the Mold‐Free Shelf‐Life of Bread

The Effect of Lactic Acid in Association With Steam in Reducing Microorganisms in Soft Wheat

Correction to “A Comparative Study of RSM and ANN Models for Predicting Spray Drying Conditions for Encapsulation of <i>Lactobacillus casei</i> ”