共 50 条
- [31] Analysis of RVA Viscosity of Flours of Raw and Roasted Rice, Wheat and Millet on the Textural Properties of Cakes JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2016, 63 (12): : 561 - 569
- [32] Durum and soft wheat flours in sourdough and straight-dough bread-making Journal of Food Science and Technology, 2015, 52 : 6254 - 6265
- [35] Durum and soft wheat flours in sourdough and straight-dough bread-making JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2015, 52 (10): : 6254 - 6265
- [38] Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2021, 58 (04): : 1462 - 1469
- [39] Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use Journal of Food Science and Technology, 2021, 58 : 1462 - 1469