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4 research outputs found

Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test

Author: Bordes
Bouachra
Cohen
Denčić
Dobraszczyk
Foca
Fu
Hadnađev
He
ICC Standard Methods
ICC Standard Methods
ICC Standard Methods
Issarny
Kaur Chandi
Marti
Marti
Marti
Melnyk
Miller
Sissons
Tomić
Willhoft
Publication venue: 'Wiley'
Publication date
Field of study

Stärkegewinnung aus konserviertem Kartoffelreibsel

Author: ICC – Standard Methoden
Kempf
Kempf
Klaushofer
Leach
Radley
Richter
Standard Analytical Methods
Tegge
Wilhelm
Winkler
Publication venue: 'Wiley'
Publication date: 01/01/1987
Field of study

Impact of diatomaceous earth application on the rheological properties of wheat, triticale and rye flour dough

The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal

Author: A Bonet
A Kaur
A Miś
AACC International Methods
AR Shah
B Bucsella
BV McCleary
C Primo-Martín
CM Courtin
CM Rosell
CS Lai
CW Courtin
D Kotoki
D Mudgil
EE McDermott
F Hasan
G Diler
ICC Standard Methods
KF Finney
LA Underkofler
M Gómez
M Miyazaki
M Ognean
M Salehifar
M Schmiele
M Siddhartha Kumar
M Wang
MA Martínez-Anaya
MA Martínez-Anaya
MWJ Noort
N Chaudhary
O Harada
P Geng
P Vitaglione
PL Bruckner
R Hirawan
S Hashimoto
S Moayedallaie
S Néron
SD Sakhare
SP Cauvain
T Jiménez
V Juturu
W Grosch
X Rouau
Z Gan
Z Gan
Publication venue: 'Springer Science and Business Media LLC'
Publication date
Field of study

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