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30 research outputs found
Fundamental Aspects of Dough Rheology
Author
AH Bloksma
AH Bloksma
+26Â more
AH Bloksma
AH Bloksma
DE Smith
HG Muller
JA Anderson
JA Menjivar
JA Menjivar
JA Menjivar
JD Ferry
JJ Aklonis
JM Faubion
K Walters
K Walters
M Brabender
NW Tschoegl
P Haiton
PJ Frazier
PJ Frazier
RB Bird
RK Schofield
RK Schofield
V Rasper
VF Rasper
W Bushuk
WB Russel
WW Graessley
Publication venue
'Springer Science and Business Media LLC'
Publication date
01/01/1990
Field of study
No full text
Crossref
Effect of heat treatment on wheat dough rheology and wheat protein solubility
Author
Bloksma AH
Dupuis B
+7Â more
Guerrieri N
Hoseney R
Meenakshi S
Orth RA
Pence JW
Seguchi M
Ternes W
Publication venue
'SAGE Publications'
Publication date
Field of study
No full text
Crossref
Simulation of bread making process using a direct 3D numerical method at microscale: analysis of baking step
Author
A Arefmanesh
A Mondal
+43Â more
A Rolee
A Sommier
AE Drouzas
AE Drouzas
AH Bloksma
AH Bloksma
AH Bloksma
AP Singh
B Cindio de
B Vergnes
B Zanoni
B Zanoni
BJ Dobraszczyk
BJ Dobraszczyk
Bruno Vergnes
C Rask
CE Stathopoulos
E Pichelin
E Purlis
F Dimier
FC Wang
GO Piloyan
Guy Della Valle
J Bikard
J Bikard
J Bruchon
J Fan
J Rouillé
J Zhang
Jérôme Bikard
K Thorvaldsson
K Thorvaldsson
M Amon
M Amon
M Lostie
M Lostie
M Wagner
MA Shafi
MI Aranguren
PL Weegels
Thierry Coupez
Z Gan
ZB Maroulis
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Sensory Profiles of Bread Made from Paired Samples of Organic and Conventionally Grown Wheat Grain
Author
[AACC] American Assn. of Cereal Chemists
Ames NP
+11Â more
Bloksma AH
Cliff MA
Gooding MJ
Halverson J
Jenner CF
Mason H
Mason H
Ohm JB
Shier NW
Starling W
Yussefi M
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
Assessment of Bread Dough Expansion during Fermentation
Author
A Romano
AH Bloksma
+14Â more
Alain Le-Bail
E Chiotellis
GM Campbell
HM Elmedhi
J-M Bonny
MB Whitworth
MG Scanlon
P Shah
RC Whiting
Rubén Zúñiga
S Gandikota
Sylvie Chevallier
Y Shimiya
Z Czuchajowska
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Principles of Dough Formation
Author
A Graveland
A-C Eliasson
+81Â more
AC Beckwith
AH Bloksma
AH Bloksma
AH Bloksma
AH Bloksma
AS Tatham
B Dronzek
BA Kornbrust
C Tanford
CE Stauffer
CH Bailey
CT Greenwood
CW Wrigley
DD Kasarda
EJ Pyler
EN Greer
G Danno
GE Hibberd
H Neukom
H Salovaara
HJ Lonkhuijsen van
HP Wehrli
IK Jones
J Kaczkowski
J Michniewicz
JA Menjivar
JAD Ewart
JAD Ewart
JC Baker
JC Grosskreutz
JE Bernardin
JE Kinsella
JS Sidhu
JS Sidhu
JT Holmes
KA Tilley
KH Tipples
KH Tipples
KH Tipples
L Gao
L Slade
LF Schroeder
M Tilley
M Wootton
N Chamberlain
NK Singh
NWR Daniels
OK Chung
OK Chung
OK Chung
P Belton
P Meredith
P Wilde
PL Weegels
PS Belton
R Tkachuk
RA Orth
RC Hoseney
RC Hoseney
RC Hoseney
RC Hoseney
RC Junge
S Goldstein
SJ Millar
SJ Millar
SK Kim
SK Patil
SP Cauvain
SP Cauvain
SP Cauvain
SP Cauvain
SP Cauvain
T Amend
T Amend
T Geissman
TB Osborne
VA DeStefanis
VF Rasper
W Bushuk
W Bushuk
Y Pomeranz
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
The Viscoelastic Properties of Wheat Flour Doughs
Author
A Cullen-Refai
A Graveland
+74Â more
AA Abdelrahman
AA Szczesniak
AH Bloksma
AH Bloksma
AH Bloksma
B Dronzek
CB Funt Bar-David
CC Tsen
DB Cumming
DE Rogers
DG Baird
DW Lillard
EB Bagley
EB Bagley
EB Bagley
ED Weak
F MacRitchie
G Danno
GA LeGrys
GE Hibberd
GE Hibberd
GE Hibberd
GE Hibberd
GE Hibberd
GE Hibberd
GM Jackson
HG Muller
HG Muller
I Hlynka
I Hlynka
J Glucklich
JC Baker
JD Ferry
JD Schofield
JE Bernardin
JF Conn
JM Dealy
JM Faubion
JM Faubion
JR Cunningham
JR Cunningham
JR Smith
JS Sidhu
L Bohlin
L Shelef
LF Schroeder
LL Navickis
M Olkku
M Peleg
M Peleg
PC Dreese
PC Dreese
PC Dreese
R Bale
R MacRitchie
RC Hoseney
RC Hoseney
RC Hoseney
RC Hoseney
RC Hoseney
RC Hoseney
RC Junge
RC Junge
RK Schofield
RK Schofield
RK Schofield
RK Schofield
S Chatraei
S Matsumoto
TL Smith
V Rasper
VNM Rao
W Bushuk
WR Moore
Publication venue
'Springer Science and Business Media LLC'
Publication date
01/01/1990
Field of study
No full text
Crossref
Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit
Author
A Baltsavias
A Baltsavias
+23Â more
AH Bloksma
AM Abboud
BS Ghotra
CE Stauffer
CM O’Brien
D Manley
DJ Burt
DK Yamul
E Gallagher
EJ Pyler
J Giese
J Jacob
JM Faubion
K Cronin
M Hasmadi
MC Bourne
ME Yener
P Wade
R Kieffer
S Manohar
S Manohar
SS Ahmad
Z Maache-Rezzoug
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
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