검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Effect of barley beta-glucan molecular size and level on wheat dough rheological properties Skendi A, Papageorgiou M, Biliaderis CG Journal of Food Engineering, 91(4), 594, 2009 |
| 2 |
Alveograph as a tool to assess the quality characteristics of wheat flour for parotta making Indrani D, Manohar RS, Rajiv J, Rao GV Journal of Food Engineering, 78(4), 1202, 2007 |
| 3 |
Prediction of wheat dough W and P/L inflation test parameters by capillary zone electrophoresis of a protein extract followed by multivariate regression Sebastiano R, Simo-Alfonso EF, Citterio A, Ramis-Ramos G Electrophoresis, 25(17), 2970, 2004 |