검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Effect of modified tapioca starch and xanthan gum on low temperature texture stability and dough viscoelasticity of a starch-based food gel Seetapan N, Fuongfuchat A, Gamonpilas C, Methacanon P, Pongjaruwat W, Limparyoon N Journal of Food Engineering, 119(3), 446, 2013 |
| 2 |
Promoting dough viscoelastic structure in composite cereal matrices by high hydrostatic pressure Angioloni A, Collar C Journal of Food Engineering, 111(4), 598, 2012 |
| 3 |
Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology Collar C, Santos E, Rosell CM Journal of Food Engineering, 78(3), 820, 2007 |
| 4 |
Bread dough rheology and recoil 2. Recoil and relaxation Tanner RI, Dai SC, Qi F Journal of Non-Newtonian Fluid Mechanics, 143(2-3), 107, 2007 |