Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and bread. [PDF]
Food Chem X, 2022 Sang S, Ou C, Fu Y, Su X, Jin Y, Xu X.
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Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits. [PDF]
Front Nutr, 2022 Ma Y +8 more
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Utilisation of Amaranth and Finger Millet as Ingredients in Wheat Dough and Bread for Increased Agro-Food Biodiversity. [PDF]
Foods, 2022 Onyango C +5 more
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Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles. [PDF]
Foods, 2022 Li L +6 more
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The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and Noodles. [PDF]
Foods, 2021 Kang MJ, Chung SJ, Kim SS.
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The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties. [PDF]
Molecules, 2021 Jødal AS +4 more
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Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties. [PDF]
Molecules, 2021 Cacak-Pietrzak G +5 more
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Revealing 3D structure of gluten in wheat dough by optical clearing imaging. [PDF]
Nat Commun, 2021 Ogawa T, Matsumura Y.
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Effects of orange peel powder on rheological properties of wheat dough and bread aging. [PDF]
Food Sci Nutr, 2021 Han L, Zhang J, Cao X.
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Effects of Spirulina on Mixing, Rheology, and Structure in Wheat Dough. [PDF]
FoodsHe M +5 more
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