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Effect of oil and shortening in rice bread quality: Relationship between dough rheology and quality characteristics.
- Published in:
- Journal of Texture Studies, 2017, v. 48, n. 6, p. 597, doi. 10.1111/jtxs.12270
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- Article
Batter Characteristics and Quality of Cakes Made with Wheat-Oats Flour Blends.
- Published in:
- Journal of Food Quality, 2013, v. 36, n. 2, p. 146, doi. 10.1111/jfq.12020
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- Publication type:
- Article
Influence of maize flour particle size on gluten-free breadmaking.
- Published in:
- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 924, doi. 10.1002/jsfa.5826
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- Article
Effect of wheat flour characteristics on sponge cake quality.
- Published in:
- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 3, p. 542, doi. 10.1002/jsfa.5821
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- Article