Sabrina Boudrag

2PUBLICATIONS
5CO-AUTHORS
Food properties (incl. characteristics and health benefits)Food technology
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Publications (2)

|Jul 15, 2026
Effect of NaCl Reduction on Dough Rheology and Bread Quality of Fibre-Enriched White Wheat Bread.

|Jun 26, 2025
Optimising White Wheat Bread Fortification with Vitamin D3 and Dietary Fibre: Balancing Nutritional Enhancement and Technological Quality.

Sabrina Boudrag, Elke K Arendt, Celia Segura Godoy

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Frequent Collaborators

2 joint publications

Elke K Arendt

2 joint publications

Emanuele Zannini

1 joint publications

Aylin W Sahin

1 joint publications

Laura Nyhan