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

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Instrumental Textural Properties of Mesir Paste Kept at Different Temperatures

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International Journal of Food Properties, Vol. 16, Iss. 7, 2013-10 ,pp. : 1530-1533

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

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

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Improvement of Moisture Stability and Textural Properties of Fat and Salt Reduced Cooked Sausages by Inoculation of Thermotolerant Lactic Acid Bacteria

By Pérez-Chabela M. Lourdes  

International Journal of Food Properties, Vol. 16, Iss. 8, 2013-11 ,pp. : 1789-1808

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Instrumental Textural Properties of Mango (cv Nam Doc Mai) at Commercial Harvesting Time

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International Journal of Food Properties, Vol. 14, Iss. 2, 2011-03 ,pp. : 441-449

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