| 1 |
A fluorescence spectroscopic approach to predict analytical, rheological and baking parameters of wheat flours using chemometrics
Ahmad MH, Nache M, Waffenschmidt S, Hitzmann B
Journal of Food Engineering, 182, 65, 2016 |
| 2 |
Flour quality and dough elasticity: Dough sheetability
Patel MJ, Chakrabarti-Bell S
Journal of Food Engineering, 115(3), 371, 2013 |
| 3 |
Effect of calcium content in the corn flour on RVA profiles
Fernandez-Munoz JL, Acosta-Osorio AA, Zelaya-Angel O, Rodriguez-Garcia ME
Journal of Food Engineering, 102(1), 100, 2011 |
| 4 |
Study of the physicochemical and pasting properties of instant corn flour added with calcium and fibers from nopal powder
Cornejo-Villegas MA, Acosta-Osorio AA, Rojas-Molina I, Gutierrez-Cortez E, Quiroga MA, Gaytan M, Herrera G, Rodriguez-Garcia ME
Journal of Food Engineering, 96(3), 401, 2010 |
| 5 |
Bulk density and friction coefficients of selected minor millet grains and flours
Subramanian S, Viswanathan R
Journal of Food Engineering, 81(1), 118, 2007 |
| 6 |
Prediction of specific heat of cereal flours: A quantitative empirical correlation
Kaletunc G
Journal of Food Engineering, 82(4), 589, 2007 |
| 7 |
Assessing biodegradability and mechanical, thermal, and morphological properties of an acrylic acid-modified poly(3-hydroxybutyric acid)/wood flours biocomposite
Wu CS
Journal of Applied Polymer Science, 102(4), 3565, 2006 |
| 8 |
Texture and staling of wheat bread crumb: effects of water extractable proteins and 'pentosans'
Fessas D, Schiraldi A
Thermochimica Acta, 323(1-2), 17, 1998 |
