The Role of Gluten Proteins in the Baking of Arabic Bread

By Toufeili I.   Ismail B.   Shadarevian S.   Baalbaki R.   Khatkar B.S.   Bell A.E.   Schofield J.D.  

Journal of Cereal Science, Vol. 30, Iss. 3, 1999-11 ,pp. : 255-265

Academic Press

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The Role of Fat in the Stabilisation of Gas Cells in Bread Dough

By Brooker B.E.  

Journal of Cereal Science, Vol. 24, Iss. 3, 1996-11 ,pp. : 187-198

Academic Press

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The Role of Dextrins in the Stickiness of Bread Crumb made from Pre-Harvest Sprouted Wheat or Flour Containing Exogenous Alpha -Amylase

By Every D.   Ross M.  

Journal of Cereal Science, Vol. 23, Iss. 3, 1996-03 ,pp. : 247-256

Academic Press

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Structure and Mechanics of Starch Bread

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

Journal of Cereal Science, Vol. 24, Iss. 1, 1996-01 ,pp. : 15-26

Academic Press

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Effects of Emulsifiers on Pita Bread Quality

By Farvili N.   Walker C.E.   Qarooni J.  

Journal of Cereal Science, Vol. 21, Iss. 3, 1995-03 ,pp. : 301-308

Academic Press

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