Wheat Bread Quality as Influenced by the Substitution of Waxy and Regular Barley Flours in Their Native and Extruded Forms

By Gill S.   Vasanthan T.   Ooraikul B.   Rossnagel B.  

Journal of Cereal Science, Vol. 36, Iss. 2, 2002-09 ,pp. : 219-237

Academic Press

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Cellular Structure of Bread Crumb and its Influence on Mechanical Properties

By Zghal M.C.   Scanlon M.G.   Sapirstein H.D.  

Journal of Cereal Science, Vol. 36, Iss. 2, 2002-09 ,pp. : 167-176

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Relationship between the Sponge Structure of Starch Bread and its Mechanical Properties

By Keetels C.J.A.M.   van Vliet T.   Walstra P.  

Journal of Cereal Science, Vol. 24, Iss. 1, 1996-01 ,pp. : 27-31

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

By Scanlon M.G.   Sapirstein H.D.   Fahloul D.  

Journal of Cereal Science, Vol. 32, Iss. 3, 2000-11 ,pp. : 235-243

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Influence of Pentatomid Insects on the Physical Dough Properties and Two-layered Flat Bread Baking Quality of Syrian Wheat

By Hariri G.   Williams P.C.   El-Haramein F.J.  

Journal of Cereal Science, Vol. 31, Iss. 2, 2000-03 ,pp. : 111-118

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