Author:
Mills E.N.C.,Salt L.J.,Wilde P.J.
Reference65 articles.
1. Effects of glucose oxidase or lipase addition on dough consistency and oxygen consumption during mixing of unyeasted flour dough;Ameille;Sciences des Aliments,2000
2. Supercentrifugates from dough;Baker;J. Cereal Chemistry,1946
3. Interfacial behaviour of wheat puroindolines: monolayers of puroindolines at the air-water interface;Biswas;Colloid Polymer Science,2001
4. Effect of surface-tension in the gas-dough interface on the rheological behavior of dough;Bloksma;Cereal Chemistry,1981
5. Aeration of bread dough during mixing: effect of mixing dough at reduced pressure;Campbell;Cereal Foods World,1998
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献