Results 171 to 180 of about 918 (184)

Wheat flour dough Alveograph characteristics predicted by Mixolab regression models

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

AVALIAÇÃO DE FARINHA DE TRIGO SARRACENO REFINADA E DE GRÃO INTEIRO NO MIXOLAB™

, 2020
Lara Tatiane Geremias Ferreira Brites, C. Steel   +1 more
semanticscholar   +1 more source

Effects of Additives and Technological Aids (Enzymes) on the Mixolab Curve

2013
A. Dubat, C.M. Rosell
openaire   +1 more source

MODELLING THE EFFECTS OF PSYLLIUM AND WATER ON DOUGH MIXOLAB® PARAMETERS, AND THEIR RELATIONSHIP WITH GLUTEN-FREE BREAD PHYSICAL PROPERTIES AND ACCEPTABILITY

, 2020
F. Santos, C. Pereira, N. Alencar, V. Capriles   +3 more
semanticscholar   +1 more source

Mixolab Operation, Maintenance, and Troubleshooting

2013
openaire   +1 more source

Use of Mixolab on Formulated Flours

2013
openaire   +1 more source

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
Georgiana Gabriela Codina, Silvia Mironeasa, Costel Mironeasa   +2 more
exaly  

Gluten-Free Cereals and Flours and the Mixolab

2013
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

Rheological qualities of dough from mixture of flour and wheat bran and possible correlation between bra bender and mixolab Chopin equipments

, 2016
Gafur Xhabiri, Namik Durmishi, X. Idrizi, Ismail Ferati, I. Hoxha   +4 more
semanticscholar   +1 more source