Results 161 to 170 of about 932 (171)

Mixolab, retrogradation and digestibility behavior of chapatti made from hulless barley flours

Journal of Cereal Science, 2018
Hardeep Singh Gujral, Jessy Moza
exaly  

Variability and relationship among Mixolab and Falling Number evaluation based on influence of fungal α-amylase addition.

Journal of the Science of Food and Agriculture, 2012
Costel Mironeasa, Silvia Mironeasa, Georgiana Gabriela Codină   +2 more
exaly  

Mixolab Analysis of Vital Wheat Gluten

2013
openaire   +1 more source

Relationship of Mixolab characteristics with protein, pasting, dynamic and empirical rheological characteristics of flours from Indian wheat varieties with diverse grain hardness

Journal of Food Science and Technology, 2019
Hardeep Singh Gujral, Narpinder Singh, Mehak Katyal   +2 more
exaly  

Whole-Kernel Mixolab Testing for Different Cereals

2013
openaire   +1 more source

Evaluation of common and durum wheat rheological quality through Mixolab analysis after field damage by cereal bugs

Field Crops Research, 2015
Barbara Ingegno, Patrizia Vaccino, Amedeo Reyneri   +2 more
exaly  

Predicting two tyPes of bread making results thanks to the mixolab

2019
L Bosc-Bierne, O Le Brun, A Dubat
openaire   +1 more source

Prediction of Mixolab Parameters by Using Single Kernel Characterization System

2015
O Acar, H Koksel, T Sanal
openaire   +1 more source

Investigating effects of bran particle size on dough rheology using a modelling approach based on the Chopin Mixolab

Journal of Cereal Science
Mohammad Alyassin, Grant M. Campbell
exaly  

Mixolab thermo-mechanical behaviour of millet flours and their cookie doughs, flour functionality and baking characteristics

Journal of Cereal Science
Hardeep Singh Gujral
exaly