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2 research outputs found
Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics
Author
[AACC] American Assn. of Cereal Chemists.
[AOAC] Association of Official Analytical Chemists.
+41Â more
Adams W
Borneo R
Campbell GM
Doekes GJ
Don C
Faergestad EM
Faergestad EM
Finney KF
Grosch W
Gupta RB
Hahnel W
ISO.
Jacobsberg FR
Jorgensen H.
Junge RC
Kasarda DD.
Kieffer R
Kokelaar JJ
Li WL
Mair G
Melville J
Mettler E
Newberry MP
Nybo-Jensen B
Payne PI
Pomeranz Y.
Ravi R
Skerritt JH
Stampfli L
Sullivan B.
Swanson CO
Tronsmo KM
Tsen CC
Tsen CC.
Tsen CC.
Tu CC
Uhlen AK
Uhlen AK
Uhlen AK.
Veraverbeke WS
Weegels PL
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
Capability of solvent retention capacity to quality of flat bread in three wheat cultivars
Author
A Colombo
A Kaur
+32Â more
A Kaur
AACC
AE Duyvejonck
AM Hammed
AM Kiszonas
CM Courtin
CS Gaines
EM Faergestad
HA Faridi
HA Gavlighi
J Delcour
JE Dexter
JH MejÃas
KJ Quail
L Marchetti
LC Haynes
M Katyal
M Katyal
M Kweon
M Li Vigni
M Moiraghi
MS Izydorczyk
NK Singh
P Zhang
PL Weegels
R Houben
S Barak
S Ram
SB Revanappa
T Beveridge
ZH He
ZS Xiao
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref