Results 271 to 280 of about 6,773,207 (292)

Comparison of starch physicochemical properties of wheat cultivars differing in bread- and noodle-making quality

Food Hydrocolloids, 2019
Jianmin Song, Haosheng Li, Shuang Dai
exaly  

Flour Quality and Artisan Bread

Cereal Foods World, 2018
openaire   +1 more source

Establishment of Flour Quality Guidelines for Northern Style Chinese Steamed Bread

Journal of Cereal Science, 1996
Sidi Huang
exaly  

Molecular mobility in dough and bread quality

2003
openaire   +1 more source

Effect of prebaking and frozen storage on the sensory quality and instrumental texture of bread

Journal of the Science of Food and Agriculture, 2002
Krzysztof Surówka
exaly  

Wheat proteins and bread quality

2003
E.N. Clare Mills, N. Wellner, L.A. Salt, J. Robertson, J.A. Jenkins   +4 more
openaire   +1 more source

Pan bread and dry white Chinese noodle quality in Chinese winter wheats

Euphytica, 2004
Z H He
exaly  

Influence of hydrocolloids on dough rheology and bread quality

Food Hydrocolloids, 2001
C M Rosell
exaly  

Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

Journal of Food Engineering, 2007
Maria Papageorgiou, Denisa E Duta, Athina Lazaridou   +2 more
exaly  

Effect of hydrocolloids on gluten-free batter properties and bread quality

International Journal of Food Science and Technology, 2010
Pablo Daniel Ribotta, Gabriela T Pérez
exaly