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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

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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 2020-9

The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour

Georgia Frakolaki, Virginia Giannou, Constantina Tzia

Food Science and Technology International

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Research article

First published 1973-08

The Effects of a Formaldehyde Pad-Bake-Cure Process on Cellulose Molecular Chain Length and Physical Properties of Cotton Fabrics1

Leon Segal, J.D. Timpa

Textile Research Journal

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Research article

First published 2015-1

Rye flour enriched with arabinoxylans in rye bread making

Krzysztof Buksa, Anna Nowotna, Rafał Ziobro [...]

Food Science and Technology International

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Research article

First published 2024-7

Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins)

Alfonso Totosaus, Edith Santos-Atenco, Ofelia G Meza-Márquez [...]

Food Science and Technology International

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Research article

First published 2020-3

Evaluation of the behaviour of unripe banana flour with non-conventional flours in the production of gluten-free bread

Marcela Martínez-Castaño, Juan Lopera-Idarraga, Jhonathan Pazmiño-Arteaga [...]

Food Science and Technology International

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Research article

First published 2001-8

Porcelain–metal bonding: Part I. Effects of repeated baking process

S. Nagasawa, T. Yoshida, H. Mizoguchi [...]

Bio-Medical Materials and Engineering

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Research article

First published 1996-10

Influence of Thermal Aging on the Damping Properties of an Acrylic-Cored Laminated Steel

P. C. Wang, Richard J. Fridrich

Journal of Composite Materials

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Research article

First published 2020-10

Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars

Patricia Tozatti, Erin J Hopkins, Connie Briggs [...]

Food Science and Technology International

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