Effect of Barley and Barley Components on Rheological Properties of Wheat Dough

By Izydorczyk M.S.   Hussain A.   MacGregor A.W.  

Journal of Cereal Science, Vol. 34, Iss. 3, 2001-11 ,pp. : 251-260

Elsevier

Access to resources Recommend Favorite

Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics

By Pedersen L.   Kaack K.   Bergsoe M.N.   Adler-Nissen J.  

Journal of Cereal Science, Vol. 39, Iss. 1, 2004-01 ,pp. : 37-46

Elsevier

Access to resources Recommend Favorite

Effects of Alkali and Acid on Dough Rheological Properties and Characteristics of Extruded Noodles

By Shiau S-Y.   Yeh A-I.  

Journal of Cereal Science, Vol. 33, Iss. 1, 2001-01 ,pp. : 27-37

Academic Press

Access to resources Recommend Favorite

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

Academic Press

Access to resources Recommend Favorite

Relationship between common wheat (Triticum aestivum L.) gluten proteins and dough rheological properties

By Peña Elpidio   Bernardo Angeles   Soler Consuelo   Jouve Nicolás  

Euphytica, Vol. 143, Iss. 1-2, 2005-01 ,pp. : 169-177

Springer Publishing Company

Access to resources Recommend Favorite