59 research outputs found
Effect of the addition of liquid whey from cheese making factory on the physicochemical properties of whey protein isolate gels made by high hydrostatic pressure
No full textInfluence of additives on dough rheology and quality of Thepla: an Indian unleavened flatbread
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Assessing the influence of vegetal protein source on the physicochemical properties of maize flour
No full textCharacterization of gluten free flatbread: quality improvement by the addition of hydrocolloids and emulsifiers using simplex centroid design
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Effects of enzymes to improve sensory quality of frozen dough bread and analysis on its mechanism
No full textA remotely controlled model of spinal cord compression injury in mice: toward real-time analysis
No full textCharacterization of the rheological and technological properties of the frozen sourdough bread with chickpea flour addition
No full textImpact of Flour Protein Content and Freezing Conditions on the Quality of Frozen Dough and Corresponding Steamed Bread
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