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Effect of okra polysaccharides extract powder on mixolab attributes, physicochemical characteristics and in-vitro starch digestibility of wheat bread
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- Journal Article
- A1
- open access
Technological evaluation of fiber effects in wheat-based dough and bread
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Development of a quantitative GC-FID method for the determination of stearoyl-lactylates (E481/482) in foods
(2014) FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 31(12). p.1929-1938 -
Rheological properties of wheat flour dough and the relationship with bread volume 1 : creep-recovery measurements