Showing 1 - 3 results of 3 for search '"dough rheology"', query time: 0.02s Refine Results
  1. 1
    The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions

    The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions by Yasmeen M. Bashmil, Frank Bekes, Michael Ruderman, Hafiz A. R. Suleria, Rudi Appels, Frank R. Dunshea

    Published 2025-01-01
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  2. 2
    Characteristics of Soft Wheat and Tiger Nut (<i>Cyperus esculentus</i>) Composite Flour Bread

    Characteristics of Soft Wheat and Tiger Nut (<i>Cyperus esculentus</i>) Composite Flour Bread by Svitlana Nedviha, Joanna Harasym

    Published 2025-01-01
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  3. 3
    Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars

    Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars by Aliona Ghendov-Mosanu, Sorina Ropciuc, Adriana Dabija, Olesea Saitan, Olga Boestean, Sergiu Paiu, Iurie Rumeus, Svetlana Leatamborg, Galina Lupascu, Georgiana Gabriela Codină

    Published 2024-12-01
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