| 1 |
Interaction of wheat macromolecules and berry pomace in model dough: Rheology and microstructure
Struck S, Straube D, Zahn S, Rohm H
Journal of Food Engineering, 223, 109, 2018 |
| 2 |
Ageing proving cloths - Effects on surfaces and usability
Moeller RS, Duchardt A, Nirschl H
Journal of Food Engineering, 214, 218, 2017 |
| 3 |
Characterisation of a Talaromyces emersonii thermostable enzyme cocktail with applications in wheat dough rheology
Waters DM, Ryan LAM, Murray PG, Arendt EK, Tuohy MG
Enzyme and Microbial Technology, 49(2), 229, 2011 |
| 4 |
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 |
| 5 |
Monitoring the dynamic density of wheat dough during fermentation
Ktenioudaki A, Butler F, Gonzales-Barron U, Mc Carthy U, Gallagher E
Journal of Food Engineering, 95(2), 332, 2009 |
| 6 |
Near-infrared prediction of milling and baking parameters of wheat varieties
Jirsa O, Hruskova M, Svec I
Journal of Food Engineering, 87(1), 21, 2008 |
| 7 |
A comparison of the ability of several small and large deformation rheological measurements of wheat dough to predict baking behaviour
Stojceska V, Butler F, Gallagher E, Keehan D
Journal of Food Engineering, 83(4), 475, 2007 |
| 8 |
MRI quantification of ice gradients in dough during freezing or thawing processes
Lucas T, Grenier A, Quellec S, Le Bail A, Davenel A
Journal of Food Engineering, 71(1), 98, 2005 |
