Effect of incorporating plant and animal-derived protein sources into whole wheat flour on its physical, rheological, nutritional, and chapati-making attributes. [PDF]
J Food Sci TechnolHaleema K, Sakhare SD.
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Chemical, rheological, and sensorial properties of Baladi bread supplemented with buckwheat flour produced in Egypt. [PDF]
Sci RepHussein AMS +3 more
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Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality. [PDF]
Foods, 2021 Tian B +6 more
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Impact of split application of potassium fertilizer on yield, quality, and economic benefits of winter wheat. [PDF]
Front Plant SciPang S +7 more
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Wheat Flour Quality Assessment by Fundamental Non-Linear Rheological Methods: A Critical Review. [PDF]
Foods, 2023 Yazar G.
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Mitigating effect of fucoidan versus sodium alginate on quality degradation of frozen dough and final steamed bread. [PDF]
Food Chem XYang X +5 more
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The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties. [PDF]
Foods, 2020 Voinea A, Stroe SG, Codină GG.
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The Effect of Sea Salt, Dry Sourdough and Fermented Sugar as Sodium Chloride Replacers on Rheological Behavior of Wheat Flour Dough. [PDF]
Foods, 2020 Voinea A, Stroe SG, Codină GG.
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Genetic Basis of Gluten Aggregation Properties in Wheat (Triticum aestivum L.) Dissected by QTL Mapping of GlutoPeak Parameters. [PDF]
Front Plant Sci, 2020 Zhou Z +12 more
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Electric Drive Supervisor for Milling Process 4.0 Automation: A Process Analytical Approach with IIoT NIR Devices for Common Wheat. [PDF]
Sensors (Basel), 2020 Grassi S +4 more
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