id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
aesr-6568	Bojnanska, Tatiana; Cech, Matej ; Kolesarova, Anna ; Bojnansky, Jozef 	Application of shiitake and maitake extracts to wheat flour and their effect on technological and baking properties	2025	6	.pdf	application/pdf	4421	241	47	https://doi.org/10.1016/j.lwt.2012.08.012 [5] L. Tebben, Y. Shen, and Y. Li, Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality, Trends in Food Science & Technology, vol. 81, pp. 10-24, 2018. https://doi.org/10.3390/foods11030480 [13] D. Atudorei, S. Mironeasa, and G. G. Codină, Dough rheological behavior and bread quality as affected by addition of soybean flour in a germinated form, Foods, vol. 12, no. 6, p. 1316, 2023.	cache/aesr-6568.pdf	txt/aesr-6568.txt