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Research article

First published 2015-7

Rheological,thermo-mechanical,and baking properties of wheat-millet flour blends

Iuliana Aprodu, Iuliana Banu

Food Science and Technology International

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Research article

First published 2014-4

Relationship of dough thermomechanical properties with oil uptake,cooking and textural properties of instant fried noodles

Neelam Gulia, BS Khatkar

Food Science and Technology International

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Research article

First published 2007-04

Rheological Behaviour of Formulated Bread Doughs During Mixing and Heating

C. Collar, C. Bollain, C.M. Rosell

Food Science and Technology International

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Research article

First published 2017-3

Effect of gluten,egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour

Livia Pătraşcu, Iuliana Banu, Ina Vasilean [...]

Food Science and Technology International

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Research article

First published 2017-9

Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls

Michaela Lauková, Zlatica Kohajdová, Jolana Karovičová [...]

Food Science and Technology International