The Rate-Independence of the Mixing of Wheat Flour Dough to Peak Dough Development

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Journal of Cereal Science, Vol. 27, Iss. 2, 1998-03 ,pp. : 167-177

Academic Press

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Relationships Between Barley Hordeins and Malting Quality in a Mutant of cv. Triumph I. Genotype by Environment Interaction of Hordein Content

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Relationships Between Barley Hordeins and Malting Quality in a Mutant of cv. Triumph. II. Genetic and Environmental Effects on Water Uptake

By   Sopena A.   Polo J.P.   Bergareche C.   Moralejo M.A.   Swanston J.S.   Glidewell S.M.  

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Effect of Mixing Period and Additives on the Rheological Characteristics of Dough and Quality of Biscuits

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Non-invasive Monitoring of Dough Mixing by Near Infrared Spectroscopy

By Wesley I.J.   Larsen N.   Osborne B.G.   Skerritt J.H.  

Journal of Cereal Science, Vol. 27, Iss. 1, 1998-01 ,pp. : 61-69

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