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By Gan Z.   Ellis P.R.   Schofield J.D.  

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Academic Press

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Effect of Final Dough Temperature on the Microstructure of Frozen Bread Dough

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Relationship Between Gliadin Alleles and Dough Strength in Italian Bread Wheat Cultivars

By Metakovsky E.V.   Annicchiarico P.   Boggini G.   Pogna N.E.  

Journal of Cereal Science, Vol. 25, Iss. 3, 1997-03 ,pp. : 229-236

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Relationship of Protein Quantity, Quality and Dough Properties with Chinese Steamed Bread Quality

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Journal of Cereal Science, Vol. 33, Iss. 2, 2001-03 ,pp. : 205-212

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Mechanical Properties of Bread Crumb Prepared from Flours of Different Dough Strength

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