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OBJECTIVE MEASUREMENTS OF THE CONSISTENCY OF CHAPATI DOUGH USING A RESEARCH WATER ABSORPTION METER.
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- Journal of Texture Studies, 1986, v. 17, n. 4, p. 401, doi. 10.1111/j.1745-4603.1986.tb00561.x
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Influence of additives on the rheological characteristics and baking quality of wheat flours.
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- European Food Research & Technology, 2000, v. 210, n. 3, p. 202, doi. 10.1007/PL00005512
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Effect of blending of raw and steamed wheat flour on the rheological characteristics of dough.
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- European Food Research & Technology, 1999, v. 210, n. 2, p. 119, doi. 10.1007/s002170050546
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Effect of mixing method on the rheological characteristics of biscuit dough and the quality of biscuits.
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- European Food Research & Technology, 1999, v. 210, n. 1, p. 43, doi. 10.1007/s002170050530
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Effects of water on the rheological characteristics of biscuit dough and quality of biscuits.
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- European Food Research & Technology, 1999, v. 209, n. 3/4, p. 281, doi. 10.1007/s002170050494
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- Article
Effect of steaming on the rheological characteristics of wheat flour dough.
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- European Food Research & Technology, 1999, v. 209, n. 2, p. 122, doi. 10.1007/s002170050469
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Use of Rapid Visco Analyser (RVA) for measuring the pasting characteristics of wheat flour as influenced by additives.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 12, p. 1571, doi. 10.1002/(SICI)1097-0010(199909)79:12<1571::AID-JSFA400>3.0.CO;2-2
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Effect of emulsifiers, fat level and type on the rheological characteristics of biscuit dough and quality of biscuits.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 10, p. 1223, doi. 10.1002/(SICI)1097-0010(19990715)79:10<1223::AID-JSFA346>3.0.CO;2-W
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Effect of sugars on the rheological characteristics of biscuit dough and quality of biscuits.
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- Journal of the Science of Food & Agriculture, 1997, v. 75, n. 3, p. 383, doi. 10.1002/(SICI)1097-0010(199711)75:3<383::AID-JSFA891>3.0.CO;2-H
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Optimization of ingredients and process conditions for the preparation of puri using response....
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- International Journal of Food Science & Technology, 2001, v. 36, n. 4, p. 407, doi. 10.1046/j.1365-2621.2001.00474.x
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Optimization of ingredients and process conditions for the preparation of tandoori roti using...
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- International Journal of Food Science & Technology, 1996, v. 31, n. 4, p. 345, doi. 10.1046/j.1365-2621.1996.00339.x
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Composition and rheological and baking simulating whole wheatmeal quality of a by-product of wheat milling.
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- Journal of the Science of Food & Agriculture, 1969, v. 20, n. 6, p. 368, doi. 10.1002/jsfa.2740200611
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- Article