Studying Frozen Dough Structure Using Low-Temperature Scanning Electron Microscopy

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Journal of Cereal Science, Vol. 35, Iss. 2, 2002-03 ,pp. : 135-147

Academic Press

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Scanning Electron Microscopic Study of Dough and Chapati from Gluten-reconstituted Good and Poor Quality Flour

By Srivastava A.K.   Meyer D.   Haridas Rao P.   Seibel W.  

Journal of Cereal Science, Vol. 35, Iss. 2, 2002-03 ,pp. : 119-128

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A Study of how Size Distribution of Gluten Proteins, Surface Properties of Gluten and Dough Mixing Properties Relate to Baking Properties of Wheat Flours

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Journal of Cereal Science, Vol. 35, Iss. 2, 2002-03 ,pp. : 201-214

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The Endosperm Morphology of Rice and its Wild Relatives as Observed by Scanning Electron Microscopy

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Rice, Vol. 4, Iss. 1, 2011-03 ,pp. : 12-20

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Overexpression of a Gluten Protein in Transgenic Wheat Results in Greatly Increased Dough Strength

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