Results 311 to 320 of about 72,319 (349)

Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties

Food Hydrocolloids, 2013
Narpinder Singh
exaly  

Doughs

1992
openaire   +1 more source

dough, v.

2023
openaire   +1 more source

Batters and Doughs

1998
Vickie A. Vaclavik, Marcia H. Pimentel, Marjorie M. Devine   +2 more
openaire   +1 more source

Physicochemical properties of starch in relation to rheological properties of wheat dough ( L.)

Food Chemistry, 2019
Zhonghua Wang, Xinyou Cao, Xin Gao
exaly  

Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough

Food Hydrocolloids, 2004
M C Anon
exaly  

Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread

Food Chemistry, 2016
Sen Ma, Xueling Zheng, Xiao-xi Wang
exaly  

A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation

Food Hydrocolloids, 2004
Helena Larsson
exaly  

Influence of hydrocolloids on dough rheology and bread quality

Food Hydrocolloids, 2001
C M Rosell
exaly  

Graphene oxide doughs

2020
YEH CHE-NING, HUANG JIAXING
openaire   +3 more sources