Effect of Surfactant Gels on Dough Rheological Characteristics and Quality of Bread

By AZIZI M.  

Critical Reviews in Food Science and Nutrition, Vol. 44, Iss. 7-8, 2004-01 ,pp. : 545-552

Taylor & Francis Ltd

Access to resources Recommend Favorite

Frozen Dough and Partially Baked Bread: An Update

By Rosell Cristina M.  

Food Reviews International, Vol. 23, Iss. 3, 2007-07 ,pp. : 303-319

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effect of Pear, Apple and Date Fibres from Cooked Fruit By-products on Dough Performance and Bread Quality

By Bchir Brahim   Rabetafika Holy   Paquot Michel   Blecker Christophe  

Food and Bioprocess Technology, Vol. 7, Iss. 4, 2014-04 ,pp. : 1114-1127

Springer Publishing Company

Access to resources Recommend Favorite

Quality of bread made from ozonated wheat (Triticum aestivum L.) flour

By Sandhu Harkanwal PS   Manthey Frank A   Simsek Senay  

Journal of the Science of Food and Agriculture, Vol. 91, Iss. 9, 2011-07 ,pp. : 1576-1584

John Wiley & Sons Inc

Access to resources Recommend Favorite

Pectins as Breadmaking Additives: Effect on Dough Rheology and Bread Quality

By Correa María  

Food and Bioprocess Technology, Vol. 5, Iss. 7, 2012-10 ,pp. : 2889-2898

Springer Publishing Company

Access to resources Recommend Favorite