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Blending studies using wheat and lentil cotyledon flour—Effects on rheology and bread quality
Wiley | 2018|Keywords: loaf volume -
Genetic diversity of bread wheat genotypes based on High Molecular Weight Glutenin Subunit profiling and its relation to bread making quality
Online Contents | 2015|Keywords: Loaf volume -
Late nitrogen application increased protein concentration but not baking quality of wheat
Wiley | 2016|Keywords: bread loaf volume -
Digitization of farinogram plots and estimation of mixing stability
Elsevier | 2008|Keywords: Loaf volume -
Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test
Wiley | 2018|Keywords: loaf volume -
Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread properties
Elsevier | 2017|Keywords: Loaf volume -
Molecular genetic mapping of quantitative trait loci associated with loaf volume in hexaploid wheat (Triticum aestivum)
Elsevier | 2007|Keywords: Loaf volume -
Determining factors of durum wheat bread loaf volume and alveograph characteristics under optimal, drought and heat stress conditions
Elsevier | 2023|Keywords: Loaf volume -
Chitosan-Containing Bread Made Using Marine Shellfishery Byproducts: Functional, Bioactive, and Quality Assessment of the End Product
American Chemical Society | 2013|Keywords: loaf volume -
Effect of L‐cysteine on the rheology and baking quality of doughs formulated with flour from five contrasting Canada spring wheat cultivars
Wiley | 2020|Keywords: loaf volume -
Split nitrogen application improves wheat baking quality by influencing protein composition rather than concentration
Free accessDOAJ | 2016|Keywords: Bread loaf volume -
Development of a functional food (pan bread) using amla fruit powder
Online Contents | 2019|Keywords: Specific loaf volume -
Prediction of bread wheat baking quality using an optimized GlutoPeak®-Test method
Online Contents | 2017|Keywords: Loaf volume -
Effects of Combined α-Amylase and Endo-Xylanase Treatments on the Properties of Fresh and Frozen Doughs and Final Breads
Free accessDOAJ | 2020|Keywords: loaf volume -
Asparagine and dough quality: Gluten strength relationships in hard red spring wheat
Wiley | 2023|Keywords: specific loaf volume -
Split Nitrogen Application Improves Wheat Baking Quality by Influencing Protein Composition Rather Than Concentration
Free accessBASE | 2016|Keywords: Bread Loaf Volume -
POTENSI EDAMAME SEBAGAI PENGGANTI KUNING TELUR DALAM PEMBUATAN DONAT MENGANDUNG KENTANG
Free accessDOAJ | 2017|Keywords: loaf volume -
Effects of milk proteins and gums on quality of bread made from frozen dough
Wiley | 2009|Keywords: specific loaf volume
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