Effect of β-Glucan Concentrate on the Water Uptake, Rheological and Textural Properties of Wheat Flour Dough

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International Journal of Food Properties, Vol. 18, Iss. 8, 2015-08 ,pp. : 1801-1816

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Effect of Peroxidase on Textural Quality of Dough and Arabinoxylan Characteristics Isolated from Whole Wheat Flour Dough

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International Journal of Food Properties, Vol. 17, Iss. 10, 2014-11 ,pp. : 2131-2141

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Effect of Compositional Variation of Gluten Proteins and Rheological Characteristics of Wheat Flour on the Textural Quality of White Salted Noodles

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International Journal of Food Properties, Vol. 17, Iss. 4, 2014-04 ,pp. : 731-740

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Influence of Gliadin and Glutenin Fractions on Rheological, Pasting, and Textural Properties of Dough

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International Journal of Food Properties, Vol. 17, Iss. 7, 2014-08 ,pp. : 1428-1438

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Wheat Germ Lipoxygenase: Its Effect on Dough Rheology, Microstructure, and Bread Making Quality

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