Skip to content
RDL
Network
Ekosistem
Uygulama değiştir
EN
Hakkımızda
SSS
Giriş yap
Başla
Flour quality and disproportionation of bubbles in bread doughs — S. Chakrabarti-Bell (2014) | RDL Network
Back
Cite
Save
Save for later
Share
Home
Publications
Flour quality and disproportionation of bubbles in bread doughs
Shared by
Kadambot Siddique
University of Western Australia
Flour quality and disproportionation of bubbles in bread doughs
Article
2014
en
Authors
SC
S. Chakrabarti-Bell
SW
Shuo Wang
Kadambot Siddique
University of Western Australia
Discussion
(0)
Sign in
to like and join the discussion.
No comments yet. Be the first to comment.
Related publications
Article
2018
Wheat bread quality attributes using jet milling flour fractions
Dimitrios G. Vouris
,
Athina Lazaridou
,
Ioanna Mandala
,
Costas G. Βiliaderis
Article
2015
Jet Milling Effect on Functionality, Quality and In Vitro Digestibility of Whole Wheat Flour and Bread
Styliani Protonotariou
,
Ioanna Mandala
,
Cristina M. Rosell
Article
2020
Nutritional quality and staling of wheat bread partially replaced with Peruvian mesquite (Prosopis pallida) flour
Úrsula Gonzales-Barrón
,
Rody Dijkshoorn
,
Maikel Laurence Maloncy
,
Tiane C. Finimundy
,
Márcio Carocho
,
Isabel Cristina Fernandes Rodrigues Ferreira
,
Lillian Barros
,
Vasco Cadavez
Article
2024
Partial substitution of wheat flour with kiwi starch: Rheology, microstructure changes in dough and the quality properties of bread
Zhenyun She
,
Qinyu Zhao
,
Danting Hou
,
Jiaqi Wang
,
Tian Lan
,
Xiangyu Sun
,
Tingting Ma
Article
2014
Development of gluten free bread containing carob flour and resistant starch
Κleopatra Tsatsaragkou
,
G. Gounaropoulos
,
Ioanna Mandala
Discussion(0)
No comments yet. Be the first to comment.