| 1 |
Effect of sodium carboxymethyl cellulose on gluten-free dough rheology
Nicolae A, Radu GL, Belc N
Journal of Food Engineering, 168, 16, 2016 |
| 2 |
Effect of mixing on LAOS properties of hard wheat flour dough
Yazar G, Duvarci OC, Tavman S, Kokini JL
Journal of Food Engineering, 190, 195, 2016 |
| 3 |
Use of farinograph measurements for predicting extensograph traits of bread dough enriched with carob fibre and oat wholemeal
Mis A, Grundas S, Dziki D, Laskowski J
Journal of Food Engineering, 108(1), 1, 2012 |
| 4 |
Improvement of the quality of wheat bread by addition of glycoside hydrolase family 10 xylanases
Zheng H, Guo B, Chen XL, Fan SJ, Zhang YZ
Applied Microbiology and Biotechnology, 90(2), 509, 2011 |
| 5 |
Effect of chelating salt type on casein hydration and fat emulsification during manufacture and post-manufacture functionality of imitation cheese
El-Bakry M, Duggan E, O'Riordan ED, O'Sullivan M
Journal of Food Engineering, 102(2), 145, 2011 |
| 6 |
Casein hydration and fat emulsification during manufacture of imitation cheese, and effects of emulsifying salts reduction
El-Bakry M, Duggan E, O'Riordan ED, O'Sullivan M
Journal of Food Engineering, 103(2), 179, 2011 |
| 7 |
Effects of emulsifying salts reduction on imitation cheese manufacture and functional properties
El-Bakry M, Duggan E, O'Riordan ED, O'Sullivan M
Journal of Food Engineering, 100(4), 596, 2010 |
| 8 |
Effect of fat-type on cookie dough and cookie quality
Jacob J, Leelavathi K
Journal of Food Engineering, 79(1), 299, 2007 |
| 9 |
Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality
Sudha ML, Srivastava AK, Vetrimani R, Leelavathi K
Journal of Food Engineering, 80(3), 922, 2007 |
