Structure and Rheological Behaviour of Arabinoxylans from Canadian Bread Wheat Flours

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Academic Press

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Functional Properties of Protease Modified Wheat Flours

By Bombara N.   Anon M.C.   Pilosof A.M.R.  

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Comparison of rheological, fermentative and baking properties of gluten-free dough formulations

By Pruska-Kędzior Anna   Kędzior Zenon   Gorący Mateusz   Pietrowska Katarzyna   Przybylska Anna   Spychalska Karolina  

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Dry Mixing of Wheat Flours: Effect of Particle Properties and Blending Ratio

By Kuakpetoon D.   Flores R.A.   Milliken G.A.  

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Effect of Oxidants, Sodium-Stearoyl-2-Lactylate and their Mixtures on Rheological and Baking Properties of Nonprefermented Frozen Doughs

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