The Impact of Fermented Scald on Rye and Hull-Less Barley Dough and Bread Structure Formation
Article in Foods (December 2023)
The most recent citing publications are shown below. View all 26 publications that cite this research output on Dimensions.
Yudane bread produced using amorphous wheat flour processed in a shear and heat milling machine
Article in Journal of Cereal Science (July 2023)
Impact of fat replacement by a hybrid gel (canola oil/candelilla wax oleogel and gelatinized corn starch hydrogel) on dough viscoelasticity, color, texture, structure, and starch digestibility of sugar-snap cookies
Article in International Journal of Gastronomy and Food Science (September 2022)