19 research outputs found
INFLUENCE OF THE STARCH GRANULE SURFACE ON THE RHEOLOGICAL BEHAVIOUR OF WHEAT FLOUR DOUGH
No full textUSE OF NONLINEAR DIFFERENTIAL VISCOELASTIC MODELS TO PREDICT THE RHEOLOGICAL PROPERTIES OF GLUTEN DOUGH
No full textTEXTURAL AND VISCOELASTIC CHANGES OF CANNED BISCUIT DOUGH DURING MICROWAVE AND CONVENTIONAL BAKING
No full textINTER-INDUSTRY DIFFERENCES IN THE RESPONSE OF TRADE CREDIT TO CHANGES IN MONETARY POLICY
No full textFlavonoid constituents, cytotoxic and antioxidant activities of Gleditsia triacanthos L. leaves
No full text
A Cohort Study of the Patterns of Third Molar Impaction in Panoramic Radiographs in Saudi Population
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