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Journal of Cereal Science, Vol. 38, Iss. 2, 2003-09 ,pp. : 205-215

Elsevier

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Interrelationships of Protein Composition, Protein Level, Baking Process and the Characteristics of Hearth Bread and Pan Bread

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Journal of Cereal Science, Vol. 31, Iss. 3, 2000-05 ,pp. : 309-320

Academic Press

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Effects of Flour Composition, Physical Dough Properties and Baking Process on Hearth Loaf Properties Studied by Multivariate Statistical Methods

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

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Influence of Substituting Water with Ultrafiltered Milk Permeate on Dough Properties and Baking Quality of White Pan Bread

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