검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Structural analysis of gluten-free doughs by fractional rheological model Orczykowska M, Dziubinski M, Owczarz P Korea-Australia Rheology Journal, 27(1), 33, 2015 |
| 2 |
Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality Sciarini LS, Ribotta PD, Leon AE, Perez GT Journal of Food Engineering, 111(4), 590, 2012 |
| 3 |
Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough Leray G, Oliete B, Mezaize S, Chevallier S, de Lamballerie M Journal of Food Engineering, 100(1), 70, 2010 |