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Use of Tannic Acid as Dough Oxidizing and Vitamin C Protective AgentMENDES DA SILVA, Claudio Ernani; SABOIA AMORIM, Mariza Vieira Da Fonseca; LEAL DE MEDEIROS, Marcia Maria et al.Cereal chemistry. 2009, Vol 86, Num 2, pp 136-138, issn 0009-0352, 3 p.Article

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Effect of the Coenzymes NAD(P)(H) in Straight-Dough Breadmaking on Protein Properties and Loaf VolumeJOYE, Iris J; JINGYA SHANG; BRIJS, Kristof et al.Cereal chemistry. 2010, Vol 87, Num 5, pp 420-427, issn 0009-0352, 8 p.Article

Retardation of discoloration in barley flour gel and doughQUINDE-AXTELL, Z; POWERS, J; BAIK, B.-K et al.Cereal chemistry. 2006, Vol 83, Num 4, pp 385-390, issn 0009-0352, 6 p.Article

Development of dynamic modulus and cell opening of dough during bakingAJAY PAL SINGH; BHATTACHARYA, Mrinal.Journal of texture studies. 2005, Vol 36, Num 1, pp 44-67, issn 0022-4901, 24 p.Article

EFFECT OF DATE FLESH FIBER CONCENTRATE ADDITION ON DOUGH PERFORMANCE AND BREAD QUALITYBORCHANI, Chema; MASMOUDI, Manel; BESBES, Souhail et al.Journal of texture studies. 2011, Vol 42, Num 4, pp 300-308, issn 0022-4901, 9 p.Article

Relationship of dough extensibility to dough strength in a spring wheat crossNASH, D; LANNING, S. P; FOX, P et al.Cereal chemistry. 2006, Vol 83, Num 3, pp 255-258, issn 0009-0352, 4 p.Article

Determination of ultrasonic-based rheological properties of dough during fermentationSUYONG LEE; PYRAK-NOLTE, Laura J; CAMPANELLA, Osvaldo et al.Journal of texture studies. 2004, Vol 35, Num 1, pp 33-51, issn 0022-4901, 19 p.Article

Effect of Transglutaminase on Properties of Glutenin Macropolymer and Dough RheologyEUGENIA STEFFOLANI, M; PEREZ, Gabriela T; RIBOTTA, Pablo D et al.Cereal chemistry. 2008, Vol 85, Num 1, pp 39-43, issn 0009-0352, 5 p.Article

Going with the Flow : Computational Fluid Dynamics simulation of Dough MixersCONNELLY, R. K.Cereal foods world. 2008, Vol 53, Num 4, pp 198-204, issn 0146-6283, 7 p.Article

Rapid methods to predict soft-wheat dough quality for specific food productsUTHAYAKUMARAN, S; BARKER, N; BATEY, I. L et al.Cereal chemistry. 2007, Vol 84, Num 5, pp 522-526, issn 0009-0352, 5 p.Article

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Einfluss der Backbedingungen und des Wassergehaltes auf das Backen von Rühr- und Sandmassen = Influence of baking conditions and water contents on the baking process of battersKAISER, Heinz.Getreide, Mehl und Brot (1972). 2002, Vol 56, Num 1, pp 44-51, issn 0367-4177Article

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THE EFFECTS OF WHEAT FLOUR SUBSTITUTION WITH GRAPE SEED FLOUR ON THE RHEOLOGICAL PARAMETERS OF THE DOUGH ASSESSED BY MIXOLABMIRONEASA, Silvia; GABRIELA CODINA, Georgiana; MIRONEASA, Costel et al.Journal of texture studies. 2012, Vol 43, Num 1, pp 40-48, issn 0022-4901, 9 p.Article

BETTER MODELING OF HIGH-SPEED COMMERCIAL DOUGH MIXING : QualityELLIOTT, B.Cereal foods world. 2010, Vol 55, Num 3, pp 136-138, issn 0146-6283, 3 p.Article

BIAXIAL EXTENSION OF WHEAT FLOUR DOUGHS : LUBRICATED SQUEEZING FLOW AND STRESS RELAXATION PROPERTIESLAUNAY, B; MICHON, C.Journal of texture studies. 2008, Vol 39, Num 5, pp 496-529, issn 0022-4901, 34 p.Article

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Elastic recovery of a wheat flour dough during sheetingKEMPF, T. P; LABUZA, T. P; LEVINE, L et al.Cereal foods world. 2005, Vol 50, Num 6, pp 316-320, issn 0146-6283, 5 p.Article

Role of water in pretzel dough development and final product qualitySEETHARAMAN, K; YAO, N; ROUT, M. K et al.Cereal chemistry. 2004, Vol 81, Num 3, pp 336-340, issn 0009-0352, 5 p.Article

Highly viscous dough-forming properties of marama proteinAMONSOU, Eric O; TAYLOR, John R. N; NAUSHAD EMMAMBUX, M et al.Food chemistry. 2012, Vol 134, Num 3, pp 1519-1526, issn 0308-8146, 8 p.Article

Effects of the fermentation process on gas-cell size two-dimensional distribution and rheological characteristics of durum-wheat-based doughsFOIS, Simonetta; FADDA, Costantino; TONELLI, Roberto et al.Food research international. 2012, Vol 49, Num 1, pp 193-200, issn 0963-9969, 8 p.Article

INFLUENCE OF FENUGREEK SEED POWDER ON THE DOUGH RHEOLOGY, MICROSTRUCTURE AND QUALITY OF PAROTTA -AN INDIAN FLAT BREADINDRANI, D; RAJIV, Jyotsna; VENKATESWARA RAO, G et al.Journal of texture studies. 2010, Vol 41, Num 2, pp 208-223, issn 0022-4901, 16 p.Article