Works matching DE "FARINOGRAPHS"
Results: 101
Molecular genetic mapping of QTL associated with flour water absorption and farinograph related traits in bread wheat.
- Published in:
- Euphytica, 2013, v. 194, n. 2, p. 293, doi. 10.1007/s10681-013-0906-2
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- Publication type:
- Article
Erratum to: Molecular genetic mapping of QTL associated with flour water absorption and farinograph related traits in bread wheat.
- Published in:
- 2013
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- Publication type:
- Correction Notice
The Effect of the Addition of Pumpkin Flour on the Rheological, Nutritional, Quality, and Sensory Properties of Bread.
- Published in:
- Ecological Engineering & Environmental Technology (EEET), 2023, v. 24, n. 7, p. 178, doi. 10.12912/27197050/169879
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- Publication type:
- Article
Impact of Genetic and Climatic Factors on Parameters of Breadmaking Quality of Wheat Kernel and Flour Starch Component.
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- Field & Vegetable Crops Research / Ratarstvo i povrtarstvo, 2017, v. 54, n. 3, p. 93, doi. 10.5937/ratpov54-14025
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- Article
Effect of Gluten Powder on the Quality of Fresh Spaghetti Made with Farina.
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- International Journal of Food Engineering, 2012, v. 8, n. 1, p. 1, doi. 10.1515/1556-3758.2347
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- Publication type:
- Article
Effects of Fats and Oils on Rheological, Fatty Acid Profile and Quality Characteristics of South Indian Parotta.
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- Journal of the American Oil Chemists' Society (JAOCS), 2013, v. 90, n. 10, p. 1523, doi. 10.1007/s11746-013-2301-5
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- Publication type:
- Article
Effects of Salep and Tragacanth Hydrocolloids on dough rheological properties and Barbari Bread Quality.
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- Journal of Food Science & Technology (2008-8787), 2016, v. 12, n. 50, p. 22
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- Article
Applicability of Mixolab test with local wheat flours.
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- International Journal of Food Studies, 2015, v. 4, p. 78, doi. 10.7455/ijfs/4.1.2015.a6
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- Article
QTL analysis of quality traits in the spring wheat cross RL4452 × ‘AC Domain’.
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- Plant Breeding, 2006, v. 125, n. 6, p. 565, doi. 10.1111/j.1439-0523.2006.01256.x
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- Publication type:
- Article
OPTIMIZATION OF LEVELS OF GUMS FOR IMPROVING PHYSICAL PROPERTIES OF YEAST LEAVENED BREAD USING RESPONSE SURFACE METHODOLOGY.
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- Pakistan Journal of Agricultural Sciences, 2017, v. 54, n. 1, p. 171, doi. 10.21162/PAKJAS/17.5340
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- Publication type:
- Article
EFFECT OF MODIFIED CEREAL STARCHES ON DOUGH AND BREAD QUALITY.
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- Pakistan Journal of Agricultural Sciences, 2017, v. 54, n. 1, p. 145, doi. 10.21162/PAKJAS/17.5741
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- Publication type:
- Article
EFFECT OF CHIA AND TEFF SUPPLEMENT ON DIETARY FIBRE CONTENT, NON-FERMENTED DOUGH AND BREAD CHARACTERISTICS FROM WHEAT AND WHEAT-BARLEY FLOURS.
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- Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2017, v. 65, n. 2, p. 727, doi. 10.11118/actaun201765020727
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- Publication type:
- Article
INCORPORATION OF COCONUT FLOUR INTO WHEAT FLOUR NOODLES AND EVALUATION OF ITS RHEOLOGICAL, NUTRITIONAL AND SENSORY CHARACTERISTICS.
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- Journal of Food Processing & Preservation, 2008, v. 32, n. 1, p. 133, doi. 10.1046/j.1439-0361.2003.02062.x
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- Publication type:
- Article
Use of dietary fibre concentrates in semi-finished biscuits technology.
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- Ukrainian Journal of Food Science, 2016, v. 4, n. 2, p. 206, doi. 10.24263/2310-1008-2016-4-2-3
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- Publication type:
- Article
Determining the Diversity of Bread Wheat Variteties on Yield and Quality Traits at Rainfed and Irrigated Conditions.
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- Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi, 2018, v. 32, n. 1, p. 170, doi. 10.15316/SJAFS.2018.81
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- Publication type:
- Article
EVALUATION OF COMMERCIALLY AVAILABLE MOZZARELLA CHEESE FOR ITS MELT AND STRETCHING BEHAVIOUR THROUGH FARINOGRAPH-E.
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- JAPS: Journal of Animal & Plant Sciences, 2014, v. 24, n. 3, p. 770
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- Publication type:
- Article
EVALUATION OF FARINOGRAPH AND MIXOLAB FOR PREDICTION OF MIXING PROPERTIES OF INDUSTRIAL WHEAT FLOUR.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2011, v. 15, n. 2, p. 31
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- Publication type:
- Article
Responses of wheat yield, quality and bread-making properties on the sulphur fertilization.
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- Acta Agriculturae Scandinavica: Section B, Soil & Plant Science, 2017, v. 67, n. 5, p. 444, doi. 10.1080/09064710.2017.1293725
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- Publication type:
- Article
Influence of Freeze-Dried Shrimp Meat in Pasta Processing Qualities of Indian T. durum Wheat.
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- Journal of Aquatic Food Product Technology, 2015, v. 24, n. 6, p. 582, doi. 10.1080/10498850.2013.796581
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- Publication type:
- Article
Rheological properties of whole wheat and whole triticale flour blends for pasta production.
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- Agronomy Research, 2015, v. 13, n. 4, p. 948
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- Publication type:
- Article
In vitro bioavailability of iron and sensory qualities of iron-fortified wheat biscuits.
- Published in:
- 2007
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- Publication type:
- journal article
THE INFLUENCE OF FACTORS IN DAMAGE STARCH RATIO OF THE LOCAL WHEAT FLOUR AND BREAD MAKING.
- Published in:
- Plant Archives (09725210), 2020, v. 20, n. 2, p. 1448
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- Publication type:
- Article
Hypernatremia secondary to homemade play dough ingestion in dogs: a review of 14 cases from 1998 to 2001.
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- Journal of Veterinary Emergency & Critical Care, 2004, v. 14, n. 3, p. 196, doi. 10.1111/j.1534-6935.2004.04027.x
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- Publication type:
- Article
Effect of Maitake (Grifola frondosa) Mushroom Powder on Bread Properties.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 261, doi. 10.1111/j.1365-2621.2001.tb11328.x
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- Publication type:
- Article
Native and Succinylated Sunflower Proteins Use in Bread Baking.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 992, doi. 10.1111/j.1365-2621.1991.tb14624.x
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- Publication type:
- Article
Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 7, p. 1417, doi. 10.1111/j.1365-2621.2010.02282.x
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- Publication type:
- Article
The effects of different materials as dough improvers for organic whole wheat bread.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 7, p. 1472, doi. 10.1111/j.1365-2621.2010.02289.x
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- Publication type:
- Article
Effect of temperature and consistency on wheat dough performance.
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- International Journal of Food Science & Technology, 2009, v. 44, n. 3, p. 493, doi. 10.1111/j.1365-2621.2008.01758.x
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- Publication type:
- Article
Cephalaria syriaca addition to wheat flour dough and effect on rheological properties.
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- International Journal of Food Science & Technology, 2006, v. 41, p. 37, doi. 10.1111/j.1365-2621.2006.01272.x
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- Publication type:
- Article
Use of pejibaye flour ( Bactris gasipaes Kunth) in the production of food pastas.
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- International Journal of Food Science & Technology, 2006, v. 41, n. 8, p. 933, doi. 10.1111/j.1365-2621.2005.01145.x
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- Publication type:
- Article
Yield and bread-making quality of different wheat (Triticum aestivum L.) genotypes grown in Western Turkey.
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- Archives of Agronomy & Soil Science, 2009, v. 55, n. 2, p. 169, doi. 10.1080/03650340802477742
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- Publication type:
- Article
Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis.
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- Food & Bioprocess Technology, 2017, v. 10, n. 6, p. 1031, doi. 10.1007/s11947-017-1881-8
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- Publication type:
- Article
Quantitative proteome analysis of wheat gluten as influenced by N and S nutrition.
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- Plant & Soil, 2010, v. 327, n. 1/2, p. 225, doi. 10.1007/s11104-009-0049-3
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- Publication type:
- Article
Influence of defatted mango kernel seed flour addition on the rheological characteristics and cookie making quality of wheat flour.
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- Food Science & Nutrition, 2018, v. 6, n. 8, p. 2363, doi. 10.1002/fsn3.825
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- Publication type:
- Article
The Evaluation of saccharose replacing by adding stevioside-maltodextrin mixture on the physicochemical and sensory properties of Naanberenji (an Iranian confectionary).
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- Food Science & Nutrition, 2017, v. 5, n. 4, p. 845, doi. 10.1002/fsn3.463
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- Publication type:
- Article
Buğdayların Sitophilus granarius L. ile Bulaştırılmasının Unların Reolojik Özelliklerine Etkisi.
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- Academic Food Journal / Akademik GIDA, 2012, v. 10, n. 3, p. 40
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- Publication type:
- Article
Physico-Chemical Characteristics and Rheolgical Properties of Different Wheat Varieties Grown in Sindh.
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- Pakistan Journal of Analytical & Environmental Chemistry, 2015, v. 16, n. 2, p. 11
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- Publication type:
- Article
The Brabender® '3-Phase-System' indispensable for quality control, research and development.
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- Quality Assurance & Safety of Crops & Foods, 2012, v. 4, n. 3, p. 154, doi. 10.1111/j.1757-837X.2012.00165.x
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- Publication type:
- Article
Evaluation of Strong Wheat Type 650 Flour Parameters with the Farinograph Instrument.
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- 2011
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- Publication type:
- Abstract
Rheological Evaluation of Some Laboratory Mills.
- Published in:
- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2012, v. 69, n. 2, p. 440, doi. 10.15835/buasvmcn-agr:8796
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- Publication type:
- Article
Farinographic Studies of Mozzarella Cheese at Optimized Conditions.
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- Pakistan Journal of Zoology, 2013, v. 45, n. 5, p. 1423
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- Publication type:
- Article
Effect of Pear, Apple and Date Fibres from Cooked Fruit By-products on Dough Performance and Bread Quality.
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- Food & Bioprocess Technology, 2014, v. 7, n. 4, p. 1114, doi. 10.1007/s11947-013-1148-y
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- Publication type:
- Article
Impact of Lentil Fortification on Physical, Chemical and Instrumental Properties of Dough and its Influence on overall Quality of Cookies.
- Published in:
- Arab Gulf Journal of Scientific Research, 2012, v. 30, n. 2/3, p. 125, doi. 10.51758/agjsr-2/3-2012-0018
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- Publication type:
- Article
BERHI DATES PITS-ENRICHED BREAD: EFFECT ON DOUGH RHEOLOGY, BREAD QUALITY, AND SHELF LIFE.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 1, p. 62
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- Article
EFFECTS OF INCORPORATION OF CLEAR FLOUR ON THE QUALITY OF CHINESE NOODLES.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2012, v. 24, n. 4, p. 332
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- Publication type:
- Article
Effect of Sweet Potato Leaf and Stem Addition on Dough Properties and Bread Quality.
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- Food Science & Technology International, 2007, v. 13, n. 3, p. 239, doi. 10.1177/1082013207080409
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- Publication type:
- Article
The Effects of Cephalaria Syriaca Flour on the Quality of Sunn Pest ( Eurygaster Integriceps)-Damaged Wheat.
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- Journal of Food Quality, 2016, v. 39, n. 1, p. 13, doi. 10.1111/jfq.12176
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- Publication type:
- Article
Development of Bread with NaCl Reduction and Calcium Fortification: Study of Its Quality Characteristics.
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- Journal of Food Quality, 2014, v. 37, n. 2, p. 107, doi. 10.1111/jfq.12079
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- Publication type:
- Article
EFFECT OF PENTOSANASE ON DOUGH AND BREAD PROPERTIES PRODUCED BY DIFFERENT TYPES OF FLOURS.
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- Journal of Food Quality, 2008, v. 31, n. 2, p. 156, doi. 10.1111/j.1745-4557.2008.00195.x
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- Publication type:
- Article
Farinograph properties and bread quality of flours supplemented with resistant starch.
- Published in:
- International Journal of Food Sciences & Nutrition, 2009, v. 60, n. 6, p. 449, doi. 10.1080/09637480701822450
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- Publication type:
- Article