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Select article: Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ

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Research article

First published 2023-10

Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ

Strahinja Vidosavljević, Jana Zahorec, Nemanja Bojanić [...]

Food Science and Technology International

Select article: Effect of barley flour on rheological characteristics of dough,organoleptic,nutritional and storage characteristics of south Indian parotta

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Research article

First published 2015-1

Effect of barley flour on rheological characteristics of dough,organoleptic,nutritional and storage characteristics of south Indian parotta

G Koushika Maiya, BG Shwetha, D Indrani

Food Science and Technology International

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