Ohcanbohtosat - "dough rheology"
Fáddáevttohusat
Fáddáevttohusat
- dough rheology 9
- n/a 7
- thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general 6
- bread 5
- particle size 5
- texture 5
- thema EDItEUR::P Mathematics and Science::PS Biology, life sciences 5
- antioxidant activity 4
- bakery products 4
- chickpea 4
- extrusion 4
- lentil 4
- sorghum 4
- wheat flour 4
- antioxidants 3
- baking 3
- bioactive compounds 3
- biscuits 3
- dough 3
- functional foods 3
- gluten-free 3
- gluten-free bread 3
- microstructure 3
- nutritional value 3
- optimization 3
- pasta 3
- phenolic compounds 3
- protein 3
- quality 3
- resistant starch 3
Dárkkuhitgo:
- "dough rheology" »
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Processing and Properties Analysis of Grain Foods
Almmustuhtton 2023Fáttát: “…dough rheology…”
Viečča ollesdeavstta
Online -
Trends in Grain Processing for Food Industry
Almmustuhtton 2025Fáttát: “…dough rheology…”
Viečča ollesdeavstta
Online -
Thioredoxin and Glutaredoxin Systems
Almmustuhtton 2021Fáttát: “…dough rheology…”
Viečča ollesdeavstta
Online -
Advances in Production, Properties and Applications of Sprouted Seeds
Almmustuhtton 2021Fáttát: “…dough rheology…”
Viečča ollesdeavstta
Online -
Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
Almmustuhtton 2022Fáttát: “…dough rheology…”
Viečča ollesdeavstta
Online -
Rheology and Quality Research of Cereal-Based Food
Almmustuhtton 2022Fáttát: “…dough rheology…”
Viečča ollesdeavstta
Online -
Effects of Plants' Ingredients on Dough and Final Product
Almmustuhtton 2022Fáttát: “…dough rheology…”
Viečča ollesdeavstta
Online -
Physicochemical and Sensory Evaluation of Grain-Based Food
Almmustuhtton 2022Fáttát: “…dough rheology…”
Viečča ollesdeavstta
Online -
Scientific Insights and Technological Advances in Gluten Free Products Development
Almmustuhtton 2023Fáttát: “…dough rheological properties…”
Viečča ollesdeavstta
Online -
Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives
Almmustuhtton 2023Fáttát: “…dough rheology…”
Viečča ollesdeavstta
Online