Search Results - "dough rheology"

Processing and Properties Analysis of Grain Foods

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Trends in Grain Processing for Food Industry

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Thioredoxin and Glutaredoxin Systems by Zaffagnini, Mirko, Jacquot, Jean-Pierre

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Advances in Production, Properties and Applications of Sprouted Seeds

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Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages

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Rheology and Quality Research of Cereal-Based Food

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Effects of Plants' Ingredients on Dough and Final Product

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Physicochemical and Sensory Evaluation of Grain-Based Food

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Scientific Insights and Technological Advances in Gluten Free Products Development

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Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives

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