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Research article

First published 2021-4

Rheological characteristics of wheat–chickpea composite flour doughs and effect of Amla powder ( Phyllanthus emblica L.) addition on the functional properties of bread

Tasleem A Zafar, Ahmad R Allafi, Dina Alkandari [...]

Food Science and Technology International

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Research article

First published 2006-11

Preparation and Properties of Composite Dough-modeling Compound Reinforced Ethylene Propylene Diene Terpolymer/Silicon Rubber

Wei-Li Wu, Da-Jun Chen

Journal of Reinforced Plastics and Composites

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Research article

First published 2008-12

Low cost ceramic moulding composites: Materials and manufacturing technology

G. Ren, P. J. Hogg, D. H. Woolstencroft

Advances in Applied Ceramics: Structural,Functional and Bioceramics

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Research article

First published 2000-6

Effects of enzyme associations on bread dough performance. A response surface analysis/ Efectos de las asociaciones enzimáticas sobre la calidad funcional de masas panarias. Análisis de superficies de respuesta

C. Collar, J.C. Martinez, P. Andreu [...]

Food Science and Technology International

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Research article

First published 2004-10

Methylcellulose Coatings Applied to Reduce Oil Uptake in Fried Products

M. A. García, C. Ferrero, A. Campana [...]

Food Science and Technology International

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Research article

First published 2010-8

Fire reactions of ceramic and polymer moulding composites

G Ren, P J Hogg, D H Woolstencraft

Advances in Applied Ceramics: Structural,Functional and Bioceramics

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Research article

First published 2019-4

The effect of fermentation time on the volatile aromatic profile of tarhana dough

Nilgün Özdemir, Ömer Şimşek, Hasan Temiz [...]

Food Science and Technology International

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Research article

First published 2018-10

Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum

Soulef Benkadri, Ana Salvador, Mohammed N Zidoune [...]

Food Science and Technology International

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Research article

First published 2021-10

Pasting,rheology,antioxidant and texture profile of gluten free cookies with added seed gum hydrocolloids

Afshan Mumtaz Hamdani, Idrees Ahmed Wani, Naseer Ahmad Bhat

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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