INFLUENCE OF α-AMYLASE AND ASCORBIC ACID COMBINATION ON EXTENSOGRAPH OF WEAK WHEAT FLOUR DOUGH AND SENSORY PROPERTIES OF PAN BREAD
2018 ◽
Vol 26
(2)
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pp. 581-598
M. Shebl
◽
Y. Kishk
◽
A. Abd El-Fatah
◽
E. Yousif
1998 ◽
Vol 75
(3)
◽
pp. 331-337
◽
Katarina Wikström
◽
Ann-Charlotte Eliasson
1991 ◽
Vol 38
(4)
◽
pp. 351-359
Li ZHANG
◽
Yukihiro YAMAGUCHI
◽
Naofumi MORITA
◽
Masanosuke TAKAGI
Alice S. Beghin
◽
Nand Ooms
◽
Kristof Brijs
◽
Bram Pareyt
◽
Paula Moldenaers
◽
...
2016 ◽
Vol 45
(10)
◽
pp. 1467-1475
◽
Won-Mo Kim
◽
Kee-Hyuk Kim
◽
Gyu-Hee Lee
2016 ◽
Vol 71
◽
pp. 177-182
◽
Elis R.F. Boita
◽
Tatiana Oro
◽
Joseane Bressiani
◽
Gabriela S. Santetti
◽
Telma E. Bertolin
◽
...
1992 ◽
Vol 39
(3)
◽
pp. 183-187
◽
Li ZHANG
◽
Yukihiro YAMAGUCHI
◽
Naofumi MORITA
◽
Masanosuke TAKAGI
2012 ◽
Vol 56
(3)
◽
pp. 676-683
◽
A. Turbin-Orger
◽
E. Boller
◽
L. Chaunier
◽
H. Chiron
◽
G. Della Valle
◽
...
Xinyang Sun
◽
Fei Pei
◽
Yong Fang
Xiaolong Wang
◽
Pai Peng
◽
Rudi Appels
◽
Linpei Tian
◽
Xiaoyang Zou
2013 ◽
Vol 58
(2)
◽
pp. 61-65
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