Results 231 to 240 of about 17,449 (255)

Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins – A study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC

Food Hydrocolloids, 2017
Agnieszka Nawrocka, Antoni Miś, Agnieszka Z Wilczewska   +2 more
exaly  

Effect of pigskin gelatin on baking, structural and thermal properties of frozen dough: Comprehensive studies on alteration of gluten network

Food Hydrocolloids, 2020
Xueming Xu
exaly  

Controlling Dough Development

2003
openaire   +1 more source

Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

Food Hydrocolloids, 2013
Jayne E Bock, Srinivasan Damodaran
exaly  

Influence of hydrocolloids on dough handling and technological properties of gluten-free breads

Trends in Food Science and Technology, 2016
Manzoor Ahmad Shah, Imtiyaz Ahmad Zargar
exaly  

Starch–gluten interactions during gelatinization and its functionality in dough like model systems

Food Hydrocolloids, 2016
Mario Jekle, Thomas Becker
exaly  

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

Journal of Food Engineering, 2007
Athina Lazaridou, Costas Biliaderis
exaly  

Dough Rheology

2019
openaire   +1 more source

Dough consistency

2001
openaire   +2 more sources

Dough (review)

Fourth Genre: Explorations in Nonfiction, 2008
openaire   +1 more source