✦ LIBER ✦

Dough rheology and baking performance of wheat flour–lupin protein isolate blends

✍ Scribed by A. Paraskevopoulou; E. Provatidou; D. Tsotsiou; V. Kiosseoglou

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Dough rheology and bread quality of whea

✍ Idriss Mohammed; Abdelrahman R. Ahmed; B. Senge 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 802 KB

Dough-Handling and Cookie-Making Propert

✍ Wani, Ali Abas; Sogi, D. S.; Singh, Preeti; Sharma, Paras; Pangal, Anil 📂 Article 📅 2010 🏛 Springer-Verlag 🌐 English ⚖ 252 KB

Fractionation and reconstitution of whea

✍ Andreas Graßberger; Peter Schieberle; Peter Koehler 📂 Article 📅 2003 🏛 Springer 🌐 English ⚖ 207 KB

Effect of flaxseed and wheat flour blend

✍ A Faik Koca; Munir Anil 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 103 KB 👁 1 views

Relationship of gliadin and glutenin pro

✍ Sheweta Barak; Deepak Mudgil; B.S. Khatkar 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 278 KB

RHEOLOGY OF WHEAT DOUGHS FOR FRESH PASTA

✍ DONATELLA PERESSINI; ALESSANDRO SENSIDONI; CLAUDIO MARIA POLLINI; BRUNO DE CINDI 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 771 KB