Quality and safety characteristics of bread made from frozen dough

By Giannou V.   Kessoglou V.   Tzia C.  

Trends in Food Science and Technology, Vol. 14, Iss. 3, 2003-03 ,pp. : 99-108

Elsevier

Access to resources Recommend Favorite

Pectins as Breadmaking Additives: Effect on Dough Rheology and Bread Quality

By Correa María  

Food and Bioprocess Technology, Vol. 5, Iss. 7, 2012-10 ,pp. : 2889-2898

Springer Publishing Company

Access to resources Recommend Favorite

Effect of composition of gluten proteins and dough rheological properties on the cookie-making quality

By Barak Sheweta   Mudgil Deepak   Khatkar Bhupendar Singh  

British Food Journal, Vol. 115, Iss. 4, 2013-04 ,pp. : 564-574

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Effect of Pear, Apple and Date Fibres from Cooked Fruit By-products on Dough Performance and Bread Quality

By Bchir Brahim   Rabetafika Holy   Paquot Michel   Blecker Christophe  

Food and Bioprocess Technology, Vol. 7, Iss. 4, 2014-04 ,pp. : 1114-1127

Springer Publishing Company

Access to resources Recommend Favorite

Effect of composite flour fortification to wheat flour on the quality characteristics of unleavened bread

By Khetarpaul Neelam   Goyal Rajni  

British Food Journal, Vol. 111, Iss. 6, 2008-06 ,pp. : 554-564

Emerald Group Publishing Ltd

Access to resources Recommend Favorite