Effect of Mixing Time on Structural and Rheological Properties of Wheat Flour Dough for Breadmaking

By Gomez A.  

International Journal of Food Properties, Vol. 14, Iss. 3, 2011-05 ,pp. : 583-598

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effect of Peroxidase on Textural Quality of Dough and Arabinoxylan Characteristics Isolated from Whole Wheat Flour Dough

By      

International Journal of Food Properties, Vol. 17, Iss. 10, 2014-11 ,pp. : 2131-2141

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effect of Compositional Variation of Gluten Proteins and Rheological Characteristics of Wheat Flour on the Textural Quality of White Salted Noodles

By Barak Sheweta   Mudgil Deepak   Khatkar B.S.  

International Journal of Food Properties, Vol. 17, Iss. 4, 2014-04 ,pp. : 731-740

Taylor & Francis Ltd

Access to resources Recommend Favorite

Influence of Gliadin and Glutenin Fractions on Rheological, Pasting, and Textural Properties of Dough

By      

International Journal of Food Properties, Vol. 17, Iss. 7, 2014-08 ,pp. : 1428-1438

Taylor & Francis Ltd

Access to resources Recommend Favorite

Instrumental Textural and Rheological Properties of Raw, Dried, and Cooked Noodles with Transglutaminase

By Shiau Sy-Yu  

International Journal of Food Properties, Vol. 16, Iss. 7, 2013-10 ,pp. : 1429-1441

Taylor & Francis Ltd

Access to resources Recommend Favorite