You are on the new improved site. You can view the old site in view-only mode here until June 27, 2026

Filter Results

Search all journals

Enter search terms…

Advanced search

/

About

About Sage
About Sage Journals
Privacy Policy
Terms of Use
Contact Us
Help

Information for

Authors
Editors
Librarians
Researchers
Reviewers
Frequently asked questions

Copyright © 2026 by Sage Publications.京ICP备09090397号-11

Search results

Search results page

Articles (64)

Journals (0)

1-10 of 64 results for dough properties

Sort by:

Relevance

Select all

Select all

Sort by:

Relevance

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

Retricted access

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

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

Retricted access

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

Select article: Effect of Sweet Potato Leaf and Stem Addition on Dough Properties and Bread Quality

Retricted access

Research article

First published 2007-06

Effect of Sweet Potato Leaf and Stem Addition on Dough Properties and Bread Quality

L.-Y. Liu, K.-L. Wu, Y.-W. Jen [...]

Food Science and Technology International

Select article: Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread

Retricted access

Research article

First published 2017-12

Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread

Isela Carballo Pérez, Tai-Hua Mu, Miao Zhang [...]

Food Science and Technology International

Select article: Effect of hydrocolloids on selected properties of gluten-free dough and bread

Retricted access

Research article

First published 2011-8

Effect of hydrocolloids on selected properties of gluten-free dough and bread

D. Sabanis, C. Tzia

Food Science and Technology International

Select article: Effects of barley seedling powder on rheological properties of dough and quality of steamed bread

Retricted access

Research article

First published 2025-3

Effects of barley seedling powder on rheological properties of dough and quality of steamed bread

Xiaohuang Cao, Md. Nahidul Islam, Dandan Lu [...]

Food Science and Technology International

Select article: Dough and Breadmaking Properties of Wheat Flour Substituted by 10% with Germinated Quinoa Flour

Retricted access

Research article

First published 2005-12

Dough and Breadmaking Properties of Wheat Flour Substituted by 10% with Germinated Quinoa Flour

S. H. Park, N. Morita

Food Science and Technology International

Select article: Evaluation of antioxidant,rheological,physical and sensorial properties of wheat flour dough and cake containing turmeric powder

Retricted access

Research article

First published 2012-10

Evaluation of antioxidant,rheological,physical and sensorial properties of wheat flour dough and cake containing turmeric powder

SH Park, HS Lim, SY Hwang

Food Science and Technology International

Select article: Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread

Retricted access

Research article

First published 2024-9

Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread

Sibel Bölek, Feyza Tosya, Özge Dinç

Food Science and Technology International

Select article: Rheological properties of corn meal dough / Propiedades reológicas de la pasta de harina de maíz

Retricted access

Research article

First published 1999-2

Rheological properties of corn meal dough / Propiedades reológicas de la pasta de harina de maíz

T. Lo, R.G. Moreira, E. Castell-Pérez

Food Science and Technology International

1
2
3
•••
7
10 / page

Article type

Publication date

Subjects

Access