Results 171 to 177 of about 1,794 (177)
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Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality
Journal of Food Engineering, 2007exaly
The importance of the gluten network in dough rheology
2016Meerts, M. +4 more
openaire +1 more source
On the effects of inulin on dough rheology and breadmaking performance
2006CAVELLA, SILVANA +3 more
openaire +1 more source
The rheology of flour doughs in relation to bread quality.
British science news, 2004openaire +1 more source