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Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality

Cristina M. Rosell, Carla Brites, C. Brites, 2010 .

Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making

Cristina M. Rosell, Duška Ćurić, A. Le Bail, 2008 .

The attitudes of European consumers toward innovation in bread; interest of the consumers toward selected quality attributes

Rafał Ziobro, Duška Ćurić, R. Ziobro, 2009 .