Correlations of the Breadmaking Performance of Wheat Flour with Rheological Measurements on a Micro-scale

By Kieffer R.   Wieser H.   Henderson M.H.   Graveland A.  

Journal of Cereal Science, Vol. 27, Iss. 1, 1998-01 ,pp. : 53-60

Academic Press

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Effect of Oxidative Enzymes on Bulk Rheological Properties of Wheat Flour Doughs

By Dunnewind B.   van Vliet T.   Orsel R.  

Journal of Cereal Science, Vol. 36, Iss. 3, 2002-11 ,pp. : 357-366

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

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

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Rheological Behaviour of Wheat Endosperm—Proposal for Classification Basedon the Rheological Characteristics of EndospermTest Samples

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Journal of Cereal Science, Vol. 34, Iss. 1, 2001-07 ,pp. : 105-113

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Wheat Bread Quality as Influenced by the Substitution of Waxy and Regular Barley Flours in Their Native and Cooked Forms

By Gill S.   Vasanthan T.   Ooraikul B.   Rossnagal B.  

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