Results 211 to 215 of about 174,546,506 (215)

Production of Microbial Exopolysaccharides in the Sourdough and Its Effects on the Rheological Properties of Dough

Food Research International, 2008
Fariba Ghiamati Yazdi, Mahdi Kadivar, Mahmoud Sheikh-Zeinoddin   +2 more
exaly  

Investigation of Arabinoxylan on the Interfacial Properties of Imitation Dough Liquor and Rheological Properties of Model Doughs

Tongtong Zhou, Yucong Zhang, Shiming Zhou, Qing Liu, Qianzhu Lin, Yihui Wang, Yueyue Yang, Chao Qiu, Aiquan Jiao, Zhengyu Jin   +9 more
openaire   +1 more source

Enhancing Frozen Dough Quality: Investigating the Impact of Soy Hull Polysaccharide (SHP) on Rheological Properties and Microstructure

Food Chemistry
Shengnan Wang, Guangchen Zhang, Xueying Huang   +2 more
exaly  

EFFECTS OF ROSEHIP SEED FLOUR ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH

2016
ŞEN, HİCRAN, GÜL, HÜLYA
openaire   +2 more sources

Rheological properties of biscuit dough and relation to baking qualitity

2001
Pedersen, Lene, Kaack, Karl, Adler-Nissen, Jens   +2 more
openaire   +1 more source