Author:
Ahmed Jasim,Al-Attar Hasan,Arfat Yasir Ali
Funder
Kuwait Institute for Scientific Research
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference51 articles.
1. Effect of barley β-glucan concentrate on oscillatory and creep behavior of composite wheat flour dough;Ahmed;Journal of Food Engineering,2015
2. Effect of drying method on rheological, thermal, and structural properties of chestnut flour doughs;Ahmed;Food Hydrocolloids,2015
3. Effect of particle size and temperature on rheological, thermal, and structural properties of pumpkin flour dispersion;Ahmed;Journal of Food Engineering,2014
4. A comparison in rheological, thermal, and structural properties between Indian Basmati and Egyptian Giza rice flour dispersions as influenced by particle size;Ahmed;Food Hydrocolloids,2015
5. Rheological properties of water insoluble date fiber incorporated wheat flour dough;Ahmed;LWT – Food Science and Technology,2013
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75 articles.
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